The Best Instant Pot Potato Soup Recipe that is full of loaded baked potato flavor! Easy to make in the pressure cooker in under 30 minutes. Easily made dairy free, vegan, paleo and Whole30 friendly!
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Instant Pot Potato Soup is one of the best, easiest soups to make! Rich and creamy with lots of flavor – it’s the perfect canvas for lots of toppings or for dunking a big piece of crusty bread!
This instant pot loaded potato soup is easily made in your pressure cooker in under 30 minutes. It takes under 10 minutes of prep time and is SO easy to make. (seriously.. just chop, stir, cook and blend!)
Why We Love Instant Pot Baked Potato Soup
What’s not to love about instant pot potato soup?! Here are some of the reasons why this is one of our all time favorite recipes!
- Easy to make – This is arguably the easiest recipe on our site. Chop veggies, stir together, and let the instant pot doo all the work. Blend it up and dinner is served
- Budget friendly – Potatoes are one of the cheapest produce items you can buy! They’re hearty, filling and perfect for a budget friendly meal.
- Healthy comfort food: Most potato soup recipes are loaded with heavy cream and fat. This soup recipe has all of the flavor while actually being made with good for you ingredients!
Instant Pot Baked Potato Soup Ingredients
To make instant pot potato soup you’ll need only 10 basic ingredients:
- potatoes (russet or yukon gold potatoes work best)
- garlic, carrot, celery and onion
- olive oil
- salt, pepper, rosemary (or other fresh herbs)
- broth
- milk
There are lots of substitutions for this recipe included below. Look for the shaded green substitutions box!
What is the best potato to use for soup?
You can use any potato in potato soup. Red potatoes, baby potatoes, russet potatoes, and yellow potatoes will all work. I like to make this soup with yukon gold potatoes or russet potatoes.
Russet potatoes have the highest starch content in potatoes, which makes them thicken up considerably. If you love a thick, hearty bowl of potato soup – russets are your best bet.
Yukon gold potatoes are creamier, resulting in a very rich, smooth soup!
How to make Potato Soup in Instant Pot
Making instant pot soup is so easy. It is pretty much entirely hands off thanks to the instant pot!
- Set the Instant Pot to sauté mode. Heat olive oil. While oil is heating, chop veggies.
- Sauté onions, garlic, carrots, and celery until onions are translucent.
- Pour in remaining ingredients, except milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure.
- Quick release pressure when the instant pot is finished cooking. Remove the lid and stir in milk.
- For smooth soup: Use an immersion blender or regular blender to make the soup smooth.
SUBSTITUTIONS FOR INSTANT POT POTATO SOUP
This soup is so versatile. Here are a few ways you can customize them!
Milk: You can use any milk you’d like in this instant pot soup recipe. We like regular whole milk but you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.
Potatoes: Any potatoes will work in this recipe. We recommend russet potatoes or yukon gold potatoes.
Peeling potatoes: You don’t have to peel the potatoes. I prefer them peeled, but if you prefer them with the skins on – keep them on!
Veggies: You can add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition! If you like a veggie packed soup, try our Cauliflower Soup recipe.
Blender: You can use an immersion blender, regular blender, or food processor to make this potato soup creamy.
To make soup chunkier: To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.
Herbs: If you don’t have fresh rosemary use 1/4 teaspoon dried rosemary. If you don’t like rosemary, you can also use thyme or parsley.
Broth: Any broth will work in this recipe: vegetable broth, chicken broth, beef broth, homemade stock. If using store-bought- look for low sodium
Ham: Many people enjoy ham in their potato soup. We have a Ham & Potato Soup Recipe or you can add ham to this after pureeing it.
Weight Watchers Breakdown: The points in this recipe were calculated with skim milk. Calculations: Potatoes 16 SP, Olive Oil = 6SP (You can save 1SP per serving by spraying olive oil in the pan), Skim Milk 4.5 SP. 16+6+4.5 = 26.5 /4 = 6.625/serving – rounds up to 7SP per serving.
What to Serve With Potato Soup
Potato soup is a complete meal in itself! This soup also goes well with:
- bread or crackers
- Healthy Chicken Tenders
- Healthy Pulled Pork
- Crockpot Shredded Chicken
Potato Soup Toppings
Here are some of our favorite toppings for potato soup in the instant pot
- Chives or green onions
- Bacon – Regular or turkey bacon both work!
- Cheese- Cheddar, Monterey Jack, Pepperjack all would be great
- Crackers or Croutons
- Sour Cream or Greek Yogurt
- Freshly Cracked Black Pepper
How Can I Add Flavor To Potato Soup?
Fresh herbs like rosemary, thyme, and sage add a ton of flavor to potato soup.
You can also add Italian seasoning, more pepper, hot pepper flakes or cheese. This soup is flavorful on it’s own so you don’t need to worry about this!
Can you make potato soup in the crockpot?
Yes, you can make potato soup in the slow cooker. We love this Crockpot Potato Soup Recipe!
Stove top instructions: Follow all the instructions and instead of cooking in the instant pot, bring the soup to a boil in a pot on the stove. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
How To Store Potato Soup:
How long does this healthy potato soup last? This soup will last for up to 5 days in the refrigerator.
Can potato soup be frozen? Yes it can, but I don’t recommend it. Potatoes can get grainy when frozen.
If you would like to freeze this soup: store your potato soup in airtight containers. I love Souper Cubes for freezing leftovers. Code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
When you’re ready to eat the soup you can let the soup defrost over night in the refrigerator, or take out of the refrigerator and heat directly over the stove/in the microwave.
We have a whole post on the best way to freeze soup! Separation is normal and ok! Just stir it up.
Can potato soup be canned? I have not tried canning this soup so I can’t be sure. Check out this post and do your own research on whether canning this soup is safe.
How To Reheat Potato Soup Instant Pot?
Reheating potato soup is easy! You can reheat this soup in the microwave or on the stove. Stir it every minute or so when reheating.
Can you make this soup in the slow cooker
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours in your slow cooker.
Instant Pot Potato Soup FAQs
The soup button is supposed to help control the temperature so that it isn’t boiling too much, but I rarely use it. You can skip using the soup button on the instant pot and instead just go for the manual pressure button.
We wouldn’t recommend thickening potato soup with instant potatoes. It could give the soup an odd flavor. Instead add flour to thicken the soup.
You need 4 cups of liquid to make soup in the instant pot. Anything less will not be enough broth for soup in the instant pot.
Yes, you always seal instant pot for soup. If you don’t seal your instant pot when cooking soup you will wind up having the broth evaporate from the pot.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours in your slow cooker.
Our favorite Healthy Soup Recipes:
We love healthy soup recipes. You can get our free Healthy Soup Ebook here or check out these 35 Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
Looking for other healthy slow cooker recipes? Check out these Healthy Crockpot Recipes!
Instant Pot Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 tablespoon garlic minced (about 3 cloves
- 1 cup carrots diced finely
- ½ cup celery diced
- 4 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
- 4 cups low salt broth (chicken, beef or vegetable)
- 1 teaspoon fresh rosemary chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 1.5 cups milk of choice
Instructions
Instant Pot Instructions
- Set the Instant Pot to sauté mode for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
- Sauté onions, garlic, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Pour in remaining ingredients, except milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure.
- Quick release pressure when the instant pot is finished cooking.
- Stir in milk.
- For smooth soup: Use an immersion blender or regular blender to make the soup smooth.
- For chunky soup: Only blend up half of the soup, leaving potato chunks and vegetable pieces intact.
- Serve with your favorite toppings like bacon, chives or cheese.
Crockpot Instructions
- In a sauté pan, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
- Add all ingredients into the crockpot, except milk.
- Set the crockpot to cook for 6 hours on high, or 8 hours on low.
- Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Stovetop Instructions:
- In a large pot, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
- Add all remaining ingredients, except milk.
- Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
- Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Susan Watral says
This recipe is absolutely delicious & a new family favorite. I love the fact that it is comfort food and still healthy. I love to cook & have found that the Clean Eating Couple has provided healthy, delicious dinner recipes. Their other yummy soups are Vegan Pasta Fagioli & Easy Minestrone Soup. Enjoy!
The Clean Eating Couple says
So happy you liked it, Susan! Thank you!!
Heather Bowles says
This soup was so delicious and simple to make! My 3 year old could of eaten the whole pot by herself!
The Clean Eating Couple says
Yay! So glad you liked it, Heather!
Trudi says
Soo ….I made it today for lunch and now I am waiting for it to finish , I forgot the rosemary! ! I will get some from the garden
The Clean Eating Couple says
You can skip the rosemary and it will still be good!
Linda says
I made this recipe today for lunch. It’s delicious.
The Clean Eating Couple says
So happy you liked it, Linda. Thank you!
Alyssa says
So simple and quick to throw together, not to mention delicious! Perfect for this cold, snowy evening!
The Clean Eating Couple says
So glad you liked the soup, Alyssa! Thank you so much!
Sarah says
We had some potatoes on their way out. I looked on Liz’s Instagram page and found this soup. I was looking for something quick and easy We were in the middle of Texas Snowmageddon and this soup hit the spot. I was so impressed with this recipe! I knew it would be good, but not this good!!!! I doubled the recipe and it kept us warm and full for a few days.
The Clean Eating Couple says
So glad you liked it, Sarah! Thank you so much!!
MiChaela Carr says
This was one of my first Whole30 recipes to try and it did not disappoint! It was good the first day and with leftovers and I will definitely be making again soon!
The Clean Eating Couple says
So happy you liked it, Michaela! Thank you so much!
Emily says
I have always been a simmer on the stove soup maker, so I was unsure about using the IP. This soup turned out delicious, and was quick and easy!
The Clean Eating Couple says
So glad to hear this, Emily! Thank you!! The instant pot works so well for this!
Nancy says
I made this soup tonight and it was delicious. Even my picky kid ate it. On nights where I’m running to baseball wjth my son a recipe like this makes it easy to put dinner on the table. Thanks Liz for this easy recipe!
The Clean Eating Couple says
Thank you so much, Nancy!! I appreciate that!
Anne says
This soup has so much flavor! I love the combination of rosemary with potato. The consistency is great, not too thick. My kids loved it too!
The Clean Eating Couple says
Thank you so much, Anne!! Glad you all enjoyed it!
Sarah Bunney says
Soooo good! I’m making it again this weekend and I’m excited for it. It’s so simple and easy, especially if you have a hand blender. Yummy!
The Clean Eating Couple says
yes!! Immersion blender makes it super easy!
Margie Figueroa says
Loved this recipe! Super easy to make and very delicious!
The Clean Eating Couple says
So happy you liked it!
jenny roethlisberger says
What happens if I accidentally added the milk in with all the other ingredients and cooked it? 😬
The Clean Eating Couple says
The milk can curdle.
Megan says
SO Tasty! This recipe is super, simple and delicious!
The Clean Eating Couple says
So happy you like it, Megan!
Michelle says
If making in a crockpot, when do you add the milk? Is it 1 1/2 cups milk?
The Clean Eating Couple says
You would add it in at the end, just like you do for the instant pot. All measurements are the same.
Lori says
This had amazing flavor. So easy to make..perfect for Connecticut cold winter nights!
Kyle says
This was so delicious and easy!!
Terri Murray says
Loved the potato soup ready and delicious, thank you
The Clean Eating Couple says
So glad you liked it!
Candy says
Fantastic !!!! I added some shredded chicken and I’m loving it!!! Your recipes are always yummy and easy!!! Your directions are easy to follow too.
Cheers
Sheila says
Made this last night. It was delicious!!
Doreen Welser says
It was really some of the best soup I ate or have had…we loved it..plenty of leftovers and freezing too!