Instant Pot Creamy Potato Soup

This Instant Pot creamy potato soup is your shortcut to a rich, velvety bowlful that tastes like it simmered all day. Whether it is a chilly evening or you need a comforting family meal in a hurry, this recipe delivers maximum comfort and flavor with the minimum time and fuss.

I whipped this up for the first time on a snowy weeknight and it instantly became our house favorite. Now, every time the temperature dips, everyone asks for another batch.

Ingredients

• Russet or Yukon Gold potatoes: These are key for creamy soup Pick fresh and firm with no bruises or green patches
• Chicken or vegetable broth: Adds depth and body Use low sodium for full flavor control
• Heavy cream or milk: Gives the signature richness Choose a brand with a short ingredient list for best taste
• Shredded cheddar or similar cheese: Melts into silky goodness Look for blocks to shred yourself instead of prebagged for better melt
• Butter: Kicks up the flavor and helps with sautéing Pick real unsalted butter for the best result
• Onion and garlic: Essential for building the base of your soup Saute these gently for sweetness not bitterness
• Crispy bacon bits and sliced green onions: Optional but highly recommended for topping Use freshly cooked bacon if possible for best crunch
• Salt pepper and chives: For finishing Taste test as you go to avoid overseasoning

Step-by-Step Instructions

Prepare Your Vegetables:

Dice the onions finely and mince your garlic Peel potatoes if you wish then chop into evenly sized chunks about an inch each for even cooking Rinse the potatoes in cold water to remove extra starch and set aside

Sauté the Aromatics:

Set your Instant Pot to sauté Add the butter When it melts add onions Stir and cook gently for six to eight minutes until soft and golden but not brown Add the garlic and cook one minute more until fragrant

Add Potatoes and Broth:

Tumble chopped potatoes into the pot Pour in enough broth so the potatoes are just covered This step is crucial for even pressure cooking but not an overly thin base

Pressure Cook the Base:

Seal the pot and set to Manual or Pressure Cook on high pressure for ten minutes Let the pressure release naturally for at least ten minutes before opening This keeps the soup from splattering and overcooking

Mash and Creamify:

Open the lid and use a masher to break up a third to half of the potatoes right in the pot For an extra smooth feel blend a portion with an immersion blender but do not overdo or it turns gluey

Add Dairy and Cheese:

Restir the pot Add your cream then slowly add cheese stirring after each addition so it melts smoothly into the soup

Season and Top:

Taste the soup then add salt pepper and if you like a handful of chopped chives Serve with a sprinkle of bacon bits and sliced green onions on each bowl

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I am especially fond of Yukon Gold potatoes for their buttery taste The first time I made this soup for my kids they helped peel potatoes and we ended up laughing around the table for hours This soup is not just a meal but a memory maker

Storage Tips

After cooling completely transfer leftover soup into airtight containers Refrigerate promptly and use within four days For freezing ladle into freezer proof containers leaving space for expansion Defrost in the fridge overnight or in a bowl of cool water on busy days

Ingredient Substitutions

If you are out of heavy cream try half and half or whole milk For dairy free versions use unsweetened oat milk and vegan cheese For a vegetarian pot simply choose vegetable broth and skip the bacon finish Gluten free soup is easy by using cornstarch as a thickener instead of flour

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Serving Suggestions

This soup is wonderful with crusty bread soft rolls or a side salad For a more filling meal pair with a grilled cheese or turkey sandwich Sprinkle with extra grated cheese or swirl in a spoonful of sour cream for a special touch

Potato Soup Traditions

Creamy potato soup has old world roots and was often made when cupboards were nearly bare Potatoes brought comfort and sustenance to many generations Now with the Instant Pot you get that same loving flavor with a fraction of the work

Frequently Asked Questions

→ What potatoes make the soup extra creamy?

Russet potatoes are best for a thick, creamy texture, but Yukon Gold adds a buttery rich flavor for great results too.

→ How do you avoid a lumpy consistency?

Cut potatoes uniformly and mash well after pressure cooking. An immersion blender gives ultra-smooth results if desired.

→ Can I make this completely vegetarian or vegan?

Yes, swap chicken broth for vegetable broth and use plant-based milk, cheese, and non-dairy butter for vegan options.

→ What are the best toppings to add?

Popular choices include crispy bacon, shredded cheese, green onions, chives, or a dollop of sour cream for extra richness.

→ How should leftovers be stored and reheated?

Cool and refrigerate in airtight containers for up to 4 days. Reheat gently on the stove or microwave, adding broth if needed.

→ What if the soup is too thick or thin?

Add more broth or milk for a thinner soup; stir in instant mashed potatoes, cornstarch, or more cheese to thicken.