Instant Pot Potato Soup takes the classic recipe to the next level with cozy comforting flavors and a quick prep. Ready in less than a half hour, you can enjoy this comforting soup just about any night of the week. It also makes a perfect make ahead meal so you can send it with your family as an easy lunch option that will fuel them through their busy days.
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Instant Pot Potato Soup
Our potato soup is a fast and easy recipe, perfect for a weeknight or weekend dinner. This Instant Pot soup is the definition of dump and stir recipe because once you cut up the veggies, all you need to do is dump and stir.
When you use the Instant Pot, the soup is ready in less than a half hour. This means you can make it just about any night of the week.
Our recipe is also naturally vegetarian. And you can easily make it vegan with just a few modifications to the ingredients.
This creamy and filling soup makes the perfect meal. You can pair it with simple toppings, like cheese and sour cream, serve it with bread, or crumble on some crispy tofu.
Instant Pot Potato Soup Video Recipe
Potato Soup Recipe Ingredients
Before getting started, you’ll want to make sure you have the following ingredients ready to go. Here’s what you’ll need:
- Butter or Oil
- Yellow onion
- Garlic
- Yukon potatoes
- Sour cream (or vegan sour cream)
- Sharp cheddar (or vegan cheese)
- Milk (or plant based milk)
- Vegetable Broth - You could use water if you prefer.
- Salt
- Cracked pepper
- All purpose flour (or gluten-free all purpose flour)- You’ll need this to make the roux to help thicken the soup.
To garnish each bowl, we recommend you also have these additional ingredients:
- More sour cream
- More sharp cheddar
- Freshly cut chives or spring onions
- Ciabatta slices or a bread bowl - For a great and easy homemade recipe, check out our post!
How to make potato soup in Instant Pot
First, turn on the saute function and melt 2 tablespoon butter or oil in the inner pot. Once melted, add the onions and garlic and sauté until they soften.
Next stir in the potatoes, salt, black pepper, and broth/water.
Close the lid, seal the vent, and then pressure cook for 8 minutes followed by a natural release of pressure.
While the soup base is pressure cooking, melt butter or heat oil in a small saucepan. Add flour to it and cook for two minutes stirring all of the time, make sure that the flour does not begin to brown .
Pour in the milk little by little ensuring that the roux has formed a uniform lump free consistency before adding more. As the roux forms you can add more milk at a time but be sure to start with 2-3 tablespoons at a time.
Once the soup is cooked and the pin has dropped on the lid, carefully open the pot. Next, use a potato masher to mash some of the potatoes. This will help make the soup a bit thicker and creamier.
Turn on the saute function again and then pour the roux and sour cream into the soup. Next, add about a handful of vegan or cheddar cheese at a time and then mix it in until melted. Repeat until all the cheese is added.
Once ready, pour the soup into bowls, garnish with chives, crushed black pepper, and sour cream.
Homemade Potato Soup Recipe on Stove top
To start, melt butter or heat oil in a large pot over medium heat. Once melted, add the onions and garlic and sauté until they soften.
Next stir in the potatoes, salt, black pepper, and broth/water. Bring the mixture to a boil and then allow to simmer for about 20 to 30 minutes or until the potatoes are fork tender.
When the soup base is just about ready, melt butter or heat oil in a small saucepan. Add flour to it and cook for two minutes stirring all of the time, make sure that the flour does not begin to brown .
Pour in the milk little by little ensuring that the roux has formed a uniform lump free consistency before adding more. As the roux forms you can add more milk at a time but be sure to start with 2-3 tablespoons at a time.
Once the potatoes are ready, use a potato masher to crush a few potatoes. This will help make the soup a bit creamier and thicker.
Next, pour the roux and sour cream into the soup. Add about a handful of cheddar cheese at a time and then mix it in until melted in. Repeat the process until all the cheese is added.
Once ready, pour the soup into bowls, garnish with sour cream, chives, and crushed black pepper.
Pro tips and tricks
- Cut the potatoes into roughly equal sized pieces so they cook at the same pace. We like making about 1" sized cubes.
- Don't skip mashing some of the potatoes! If you do, the soup won't be as thick and velvety.
- For the roux, be sure to stir the milk continuously while you are adding it. If you don't your soup may get lumpy.
What kind of potatoes are best for potato soup?
We use Yukon gold for potato soup. They create a velvety, smooth texture when they cook, which makes the perfect for a creamy soup.
Another good option are white potatoes. They have a similar texture and make the soup creamy as well.
We don’t generally recommend using Russet or red potatoes for the soup. These do not create as nice of a texture.
Vegan, gluten-free, dairy free options
You can make potato soup into a vegan and gluten free soup pretty easily. To do this, you will want to make the following substitutions:
- Oat or other plant based milk instead of the milk
- Use olive oil in place of the butter
- Choose a vegan cheese option instead of cheddar cheese or just omit the cheese altogether
- Use a vegan sour cream or skip the sour cream altogether
How can you freeze potato soup
Potato soup is easy to freeze. All you need to do is let it cool before pouring it into a freezer safe container.
Make sure you leave a bit of space at the top. This gives the soup room to expand a bit as it freezes.
It should stay fresh for about 2 to 3 months.
To reheat, allow it to thaw completely and then heat in the microwave or on the stove top until heated through.
How to thicken potato soup
We use two methods to thicken our soup. The first is mashing a few of the potatoes when they are done cooking. The starch from the potatoes helps to absorb the liquid and thicken the soup.
The second process we use is making a roux. A roux is a combination of fat and flour in equal amounts. In our recipe, we use flour and butter, but you could use another fat like olive oil to make a similar roux.
Another method you could use is to stir in a bit of flour to the onions and butter in the beginning. This has a similar effect to making a roux since it will help thicken the soup as it cooks.
Recipe variations
You can add different veggies and proteins to the soup to make it a bit different and to suit your tastes. Some additional flavors and tastes to add include:
- carrots
- kale
- corn
- additional cheeses
- fried tofu
- mushrooms
- green or red bell peppers
- croutons for the top
Serving Suggestions
Potato soup is a creamy, filling soup, so you really don’t need much to make a complete meal out of it. Some of our favorite toppings include chives, sour cream, and ciabatta toast.
You can also use a round ciabatta roll to create a bread bowl. To do this, cut out the top and hollow out the inside. You can then bake the removed pieces of bread to create croutons or just dip them into the soup as you eat it.
What goes with Potato Soup
Some of our favorite sides to go with our Homemade Potato soup are
- Baked Beans
- Corn on the Cob
- Cornbread Muffins
- Asparagus
- Steamed Broccoli
- Roasted Carrots
- Cauliflower Steaks
- Ciabatta Bread
Storing suggestions
You can store the soup for later either in the fridge or in the freezer.
To store in the fridge, allow the soup to cool down and then pour or ladle it into a large airtight container. If you want easy lunches, pour it into individual serving containers for easy packing. Make sure you seal your container tightly before placing in the fridge for up to 5 days.
To freeze the soup, follow a similar process of allowing the soup to cool before ladling it into a freezer safe container. Make sure to leave a bit of room for it to expand as it freezes. It should remain fresh for about 2 to 3 months. Before reheating, allow it to thaw in the fridge.
To reheat, place a bowl or small container in the microwave and cook for about 2 to 3 minutes or until warmed through. If you prefer, you can pour it into a large pot and gently reheat over medium low heat until heated through. In either case, stir it as it cooks.
Some more recipes that you might like to try
- Air Fryer Pickles
- Homemade Garlic Knots
- Thai Green Curry
- 3-Ingredient Strawberry Jam
- Air Fryer Apple Chips
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Potato Soup Recipe
Instant Pot Potato Soup Recipe
Instant Pot Potato Soup takes the classic recipe to the next level with cozy comforting flavors and a quick prep. Ready in less than a half hour, you can enjoy this comforting soup just about any night of the week. It also makes a perfect make ahead meal so you can send it with your family as an easy lunch option that will fuel them through their busy days.
Ingredients
- Butter 2 tbsp
- Yellow onion diced 1 cup
- Garlic 4 cloves
- Yukon potatoes diced 6 medium
- Sour cream 1 cup
- Sharp cheddar 1 cup
- Vegetable Broth / Water 2 cups
- Salt 1 tsp
- cracked pepper ½ tsp
For Roux
- 3 tablespoon butter
- All purpose flour 3 tbsp
- Milk 1 cup
For Garnish on each bowl
- sour cream 1 tsp
- sharp cheddar 1 tsp
- freshly cut chives or spring onions 1 tsp
- Ciabatta slices for pairing or a bread bowl
Instructions
How to make potato soup in Instant Pot
First, turn on the saute function and melt 2 tablespoon butter or oil in the inner pot. Once melted, add the onions and garlic and sauté until they soften.
Next stir in the potatoes, salt, black pepper, and broth/water.
Close the lid, seal the vent, and then pressure cook for 8 minutes followed by a natural release of pressure.
While the soup base is pressure cooking, melt butter or heat oil in a small saucepan. Add flour to it and cook for two minutes stirring all of the time, make sure that the flour does not begin to brown .
Pour in the milk little by little ensuring that the roux has formed a uniform lump free consistency before adding more. As the roux forms you can add more milk at a time but be sure to start with 2-3 tablespoons at a time.
Once the soup is cooked and the pin has dropped on the lid, carefully open the pot. Next, use a potato masher to mash some of the potatoes. This will help make the soup a bit thicker and creamier.
Turn on the saute function again and then pour the roux and sour cream into the soup. Next, add about a handful of vegan or cheddar cheese at a time and then mix it in until melted. Repeat until all the cheese is added.
Once ready, pour the soup into bowls, garnish with chives, crushed black pepper, and sour cream.
Homemade Potato Soup Recipe on Stove top
To start, melt butter or heat oil in a large pot over medium heat. Once melted, add the onions and garlic and sauté until they soften.
Next stir in the potatoes, salt, black pepper, and broth/water. Bring the mixture to a boil and then allow to simmer for about 20 to 30 minutes or until the potatoes are fork tender.
When the soup base is just about ready, melt butter or heat oil in a small saucepan. Add flour to it and cook for two minutes stirring all of the time, make sure that the flour does not begin to brown .
Pour in the milk little by little ensuring that the roux has formed a uniform lump free consistency before adding more. As the roux forms you can add more milk at a time but be sure to start with 2-3 tablespoons at a time.
Once the potatoes are ready, use a potato masher to crush a few potatoes. This will help make the soup a bit creamier and thicker.
Next, pour the roux and sour cream into the soup. Add about a handful of cheddar cheese at a time and then mix it in until melted in. Repeat the process until all the cheese is added.
Once ready, pour the soup into bowls, garnish with sour cream, chives, and crushed black pepper.
Notes
- Cut the potatoes into roughly equal sized pieces so they cook at the same pace. We like making about 1" sized cubes.
- Don't skip mashing some of the potatoes! If you do, the soup won't be as thick and velvety.
- For the roux, be sure to stir the milk continuously while you are adding it. If you don't your soup may get lumpy.
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Linda Bohannon says
This soup is so good! I did add two celery stalks, and haven't yet gotten around to adding the cheese, but I love this soup. Tonight I heated up some leftovers and added some cut up ham. I plan on making this soup often. Thanks for sharing.