This is quick and easy Instant Pot Potato Soup recipe loaded with goodness and pure deliciousness. No heavy cream, no flour, no milk and cornstarch - only cheese!
This gluten free soup is so thick and creamy, a true comforting meal to make you feel good. Try it and you won't miss your favorite loaded baked potato soup!
Why this soup is so good?
Potatoes, potatoes and potatoes! You ask me and I am all set to make them in any form. Because, my family loves to relish them in all forms.
And so, one of their favorite way to enjoy potatoes is having this delicious, soul soothing Instant Pot Potato Soup.
Laden with so much flavors, onion, garlic and lots of herbs, this loaded instant pot potato soup is perfect quick fix for tasty and healthy dinner.
That velvety texture with small chunks of potatoes and cheese hint in every bite is just fantastic. You don't need any thing extra or exotic to whip this up.
Basic pantry staples at hand and you are up for the most tasty pressure cooker soup ever!
And the best part is, this potato soup is made without cream cheese, flour or heavy cream. Yet, it tastes so creamy and ultimate.
It's our go-to nosh whenever we want something quick, delicious and nourishing. Oh yeah, it's gluten-free! And you can make it vegan with few simple swaps.
Delicious soups when made at home, they are serious money saver. No more eating out.
Bonus - it's healthy as you know well what you are putting into your soups. And the biggest plus is no extra dishes to clean. All in one pot and your amazing light dinner is ready under 30 minutes.
This soup has become forever family favorite as they love to relish it any time of the day.
Do try it, I am sure this will become your all time favorite.
Why this recipe works?
The kind of weather we are in right now, this is the loaded potato soup I just want to dive right in.
It's rainy here with slight nip in the air. A bowl of warm creamy soup is all what we need right now!
And, when you own pressure cooker, making potato soup in Instant pot is just the matter of 30 minutes.
Deliciously thick and creamy soups are welcome on cold weekday nights.
All thanks to Instant Pot, quick one pot meals and warm soups are on your dinner table in 30 minutes. And I mean it!
No need to mention they turn out simply amazing each time. So much of flavors develop into each Instant Pot recipes we cook. Plus point - all done in so much less time.
My family loved almost all the dishes and recipes I have created in Instant Pot so far. This makes me so happy and content to see their smiling faces when they enjoy hot Instant Pot meals 🙂 .
Ingredients you will need
Potatoes : A good starchy potatoes goes great in soups. So, always go for the ones with high starch content.
Garlic and Onions : These two adds so much depth of flavor to the soup. I especially love to fry the chopped garlic to golden and aromatic. Please do not miss on these two.
Herbs, Spices and Flavoring : Celery - my most favorite herb to go in soups and stir fries. And so is in this one.
Few sprigs of fresh thyme is excellent flavor enhancer giving lot of freshness here. You may add dried thyme if fresh ones are not handy.
Bay leaves, another prime spice that gives nice warmth and earthy hint.
Dijon Mustard - my all time love. You have to add this for the best flavor here. Try it and you will thank me later 🙂 .
And we need some salt and pepper to taste.
Stock / Broth : You can add either chicken broth or vegetable stock. Any of these two adds amazing zing to the soup. However, if you are short of broth, you may add water instead.
I usually add chicken broth as it gives more dynamic hint. You can definitely make this instant pot potato soup without the chicken broth.
You can also add a chicken bouillon cubes or powder instead. If you are using powder then go for 1 teaspoon of bouillon for 1 cup of water ratio and use.
Or if using cubes, go for 1 bouillon cube for 2 cups of water. You can increase the amount of more intense flavor.
Cheese : I have added Sharp Cheddar and Parmesan Cheese. Both these cheese are full flavored and imparts awesome taste to the soup.
You can add these in quantity as per you like. So, increase or reduce it accordingly. But do not go overboard by adding too much.
How to make potato soup
To begin with, place the steel insert, switch on the IP and press "Sauté" button.
1- Heat olive oil, add chopped garlic and fry until just golden and aromatic.
2- Add chopped onion and cook until it softens.
3- Then, add diced potatoes and chopped celery and fry for 30 seconds.
4- Add Dijon mustard, salt and pepper.
5- Stir in the chicken stock or vegetable stock and apple cider vinegar. Add bay leaves and sprigs of thyme.
6- Cover and seal the pot. Set the pressure cook time to 10 minutes on "High".
7- Once the cooking times is over, quick release the pressure. Open the pot and discard thyme and bay leaves.
8- Using immersion blender, carefully purée the soup until creamy. Leave some small chunks of potatoes in it.
9- Stir-in the Parmesan and Sharp Cheddar and adjust the seasonings if needed.
10- Potato soup is ready to serve.
Pour hot soup in individual bowl, garnish with your favorite topping and serve hot.
Frequently asked questions
Unlike salads, we need to use starchy variety of potatoes for any soup recipes. For the reason, all the potato verists do not have the same starch content.
Potatoes with more starch does not hold the shape, disintegrates well while cooking further giving nice thick soups.
So, Russet potatoes are of great choice. Yukon gold or red potatoes does the job well.
You can adapt the same recipe for the stovetop version. Follow the steps until adding broth.
Cover and simmer for 35-40 minutes or until potatoes are tender.
Discard bay leaves and thyme. Purée the soup, stir in cheese, add the toppings and serve hot.
The answer is yes!
As you will make this in slow cooker, there will no sautéing of onion and garlic. But you can do that in pan on stovetop.
Mix in all the ingredients of the soup on crockpot. Cover and cook for 6-7 hours on 'Low' or 3-4 hours in 'High.
Discard bay leaf and thyme, purée the soup, stir in cheese and serve.
You can definitely make it vegan. As I have not added any kind of dairy milk, butter or cream. you can easily adapt the recipe accordingly.
Skip chicken broth and use Vegetable stock. You just need to swap cheddar and parmesan cheese with vegan cheese and proceed with rest.
Use vegan bacon and cheese or savour cream for the topping.
For toppings : As we do not eat Pork bacon, we always opt for nice smoked chicken salami, Turkey Bacon or sautéed chopped chicken sausages for topping along with some grated cheddar and chives.
If you do not have fresh chives, do not worry. Throw in some chopped green onions and it does job very well. In fact you can go for some chopped parsley as well.
This soup makes a nice wholesome comforting meal on it's own. You can enjoy as is.
Or, serve this creamy potato soup with some nice crunchy salads or roasted veggies alongside.
A cozy bowl of this soup pairs so good with some crusty bread, croutons or garlic bread on side.
Leftover soup storing and freezing
The soups stays good upto 4 days when stored in clean airtight box. You can reheat it in microwave or in pot on stovetop before serving.
It always best to reheat the soup on low heat until warmed well through.
Add little broth or water while reheating if the consistency gets thick. Check for seasoning and then serve hot.
Freezing : Please keep in mind potato soup when frozen, the texture changes, but taste remains very well the same - tasty!
So, if you wish to make it in large batch to freeze in portions, then skip adding cheese to the cooked soup.
Also, do not leave potato chunks in it, purée the soup very well. Once cooked, cool the soup completely and then store in ziplock bags or clean airtight box for good 4 months.
You need to thaw this potato soup first, then reheat in pot until hot, mix-in the cheese. Garnish and then serve.
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Instant Pot Potato Soup Recipe
- 1.5 tablespoons Olive Oil
- 1.5 teaspoons Garlic chopped
- ¾ cup Onion chopped
- 1.5 lbs Russet Potato peeled and diced
- ½ cup Celery chopped
- 1.5 teaspoons Dijon Mustard
- ¾ teaspoon Salt
- Pepper to Taste
- 3.5 cups Low Sodium Chicken Stock / Vegetable Stock
- 2 teaspoons Apple Cider Vinegar
- 2 Bay Leaves
- 4-5 Sprigs of Thyme
- ½ cup Parmesan Cheese grated
- ½ cup Sharp Cheddar Cheese grated
- Smoked Chicken Salami / Chicken Sausages / Turkey Bacon
- Grated Cheddar Cheese
- To begin with, place the steel insert, switch on the IP and press "Sauté" button.
- Heat olive oil, add chopped garlic and fry until just golden and aromatic.
- Add chopped onion and cook until it softens.
- Add diced potatoes and chopped celery and fry for 30 seconds.
- Add Dijon mustard, salt, pepper, stir in the chicken stock or vegetable stock and apple cider vinegar.
- Add bay leaves and sprigs of thyme, cover and seal the pot.
- Set the pressure cook time to 10 minutes on "High".
- Once the cooking times is over, quick release the pressure.
- Open the pot and discard thyme and bay leaves.
- Using immersion blender, carefully purée the soup until creamy. Leave some small chunks of potatoes in it.
- Stir-in the Parmesan and Sharp Cheddar and adjust the seasonings if needed.
- Pour hot soup in individual bowls, garnish with your favorite toppings and serve hot.