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Indulge in the richness of this Instant Pot Potato Soup, a creamy blend that captures the essence of a classic baked potato in every spoonful. Garnish it with crispy bacon, fresh chives, and a sprinkle of cheddar cheese for a flavorful slurp in every bowl.
If you’re craving more comforting soups, warm up with a bowl of chicken noodle soup, or for a hearty vegetarian option, my vegetable soup offers a wholesome bowlful packed with chickpeas and veggies in a rich tomato broth.
‘Tis the season for cozy bowls of comfort, and this Instant Pot Potato Soup fits the bill. Rich, creamy, and wonderfully savory, it is reminiscent of a classic baked potato loaded with butter. Top it with bacon, chives, and cheddar cheese, and you’ve got yourself a real winter treat.
Why I Love This Potato Soup Recipe
- Rich and creamy. The soup features a smooth texture that glides down with a warm and delicious savory taste.
- Good old-fashioned comfort food. I can’t think of many things more comforting than a hot baked potato slathered in butter. This potato soup recipe turns that heartwarming classic into a soup!
- Versatile. Just like a baked potato, my Instant Pot potato soup is a great canvas for experimentation. Add extra veggies, mix in a protein, and play with different toppings.
Recipe Ingredients
- Olive oil: For sautéing the veggies, but any other cooking oil is okay to use.
- Veggies: I like to use chopped onion, carrots, and celery.
- Seasonings: To season the potato soup, I use a bit of salt, black pepper, garlic powder, and oregano.
- Russet potatoes: Yukon gold or Idaho potatoes would work as well. Just make sure you choose a starchy spud.
- Chicken broth: You could use vegetable broth instead.
- Cream of chicken: Cream of celery or cream of mushroom soup would work just as well.
- Cornstarch and water: Used to make the slurry to thicken the soup.
- Toppings: Cooked, crumbled bacon, chopped fresh chives (or green onions), and/or shredded cheddar cheese.
How to Make Instant Pot Potato Soup
- Sauté the veggies. Set your Instant Pot to sauté mode, heat the olive oil in the Instant Pot, and add the veggies and seasonings. Cook for 5 minutes.
- Cook. Cancel sauté mode and stir in the potatoes, broth, and cream of chicken soup. Seal the Instant Pot and cook on high for 5 minutes, followed by a natural release for 10 minutes. Release the remaining pressure manually.
- Thicken. Open the Instant Pot and set it to sauté mode. Whisk together the cornstarch and water, stir it into the soup, and cook until thickened.
- Season. Taste the soup and season with salt and pepper to taste.
- Serve. Serve your instant pot potato soup in bowls with desired toppings.
Recipe Tips And Variations
- Starchy potatoes. Select nice starchy potatoes such as russets, Yukon golds, or Idahos. They will break down as they cook, releasing their starches which will help thicken the soup.
- Adjust your seasoning. Potatoes have a tendency to absorb quite a bit of salt. So you will want to make sure to taste the soup before you serve it and adjust the seasoning if needed.
- Make it vegetarian. Swap out the cream of chicken soup for cream of celery or cream of mushroom. Both would be delicious.
- Potato Soup Toppings: Just like a baked potato, I like adding classic toppings to the soup, such as crumbled bacon, fresh chives or green onions, and cheddar cheese. You could even add a dollop of sour cream.
- Add more veggies. Feel free to bulk up the heartwarming soup with veggies of your choosing. Throw in some sauteed mushrooms or zucchini, corn, broccoli, and/or green beans.
- Add a protein. You could easily add cooked, crumbled sausage to this soup or shredded chicken or turkey for a little hit of protein.
Serving Suggestions
Potato soup pairs so well with a variety of sides, including a fresh tomato salad, or this popular la scala chopped salad. Lavash bread adds a flavorful bite and is great for mopping up the last bits of soup! Sautéed collard greens can add a nutritional boost and a pop of color.
Serve these fried apple rings or a light fruit salad for a refreshing and slightly sweet contrast to the creamy soup.
Proper Storage
- To store. Allow the soup to cool to room temperature before sealing it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Reheat the potato soup over medium heat on the stovetop, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through.
Instant Pot Recipes To Try
I love my Instant Pot! It makes life so simple and, wow, does it do soup well. Here are a few of my other favorite soup recipes made for the Instant Pot. Enjoy!
- Instant Pot Broccoli Cheese Soup with Chicken
- Instant Pot Chicken Pho
- Instant Pot Chicken Zoodle Soup
- Instant Pot Creamy Chicken Tortellini Soup
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Instant Pot Potato Soup
Comfort in a bowl, this easy Instant Pot Potato Soup is thick, creamy, and loaded with the heartwarming, savory flavors of a classic baked potato.
Ingredients
Soup
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 carrots, sliced into rounds
- 3 ribs celery, sliced into half-moons
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 3 large russet potatoes, cubed
- 3½ cups chicken broth, or vegetable broth
- 10.5 ounces canned cream of chicken, or cream of celery soup
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and freshly ground black pepper, to taste
Toppings
- ¾ cup crumbled cooked bacon
- ½ cup chopped fresh chives
- 1 cup shredded cheddar cheese
Instructions
- Sauté the veggies. Set your Instant Pot to sauté mode. Add the olive oil and let it heat up for a minute. Add the chopped onion, carrots, and celery and season with salt, pepper, garlic powder, and dried oregano. Sauté for about 5 minutes, stirring frequently.
- Load the instant pot. Cancel sauté mode and add the potatoes, broth, and cream of chicken soup to the Instant Pot. Stir everything together.
- Cook. Seal the Instant Pot and cook on high pressure for 5 minutes. When the cooking time is up, allow the pressure to naturally release for 10 minutes before releasing the remaining pressure manually.
- Thicken. Open the Instant Pot and set it to sauté mode. In a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Stir the slurry into the soup and allow it to cook for a couple of minutes until thickened.
- Season. Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve. Ladle the potato soup into bowls and top with crumbled bacon, chopped chives, and shredded cheddar cheese. Serve.
Equipment
Notes
- Choose Starchy Potatoes: Opt for russets, Yukon golds, or Idahos for their starch content, which helps naturally thicken the soup. You will need about 1-1/2 pounds.
- Taste and Season: Remember, potatoes absorb salt, so taste and adjust the seasoning as needed before serving.
- Vegetarian Option: Use cream of celery or mushroom instead of chicken soup for a vegetarian twist.
- Extra Vegetables: Enhance the soup with your favorite veggies like sautéed mushrooms, zucchini, corn, broccoli, or green beans.
- Protein Addition: Consider adding cooked sausage, shredded chicken, or turkey for an extra protein boost.
Nutrition
Serving: 1bowl | Calories: 395kcal | Carbohydrates: 47g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 1372mg | Potassium: 1120mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5624IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I love this recipe and make it all the time now thank you so much for sharing it
That’s wonderful to hear! It’s one of my favorites, so it’s nice to know when it resonates with others. 😊
Thank you so much for the tips! I will definitely try all the variations!
Fantastic recipe. I added leftover shredded Turkey for some added protein per your recommendation and it was a perfect football Sunday dinner. Thank you for the many healthy meals you have provided my family.
Do you peel the potatoes?????
Hi!
If you want to, you can. I just scrub them well and use them with the peel.
I love how comforting this is! Such an amazing soup recipe!
This was great but I love potatoes. I will be taking this to work with me!!
Instant Pot potato soup has been a game-changer for me on busy days. It’s amazing how quickly and easily this comforting soup comes together in the Instant Pot!
So comforting and incredibly delicious! Definitely a must make!
This looks like some crazy good potato soup. I love the extra carrots and celery, and making it in the Instant Pot makes it so much easier.