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 loaded baked 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 potato soup
What’s not to love about 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!
Ingredients In Instant Pot Loaded Potato Soup
To make this soup you’ll need only 10 basic ingredients:
- potatoes (russet or yukon gold 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!
How To Make Instant Pot Potato Soup?
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. Stir in milk.
- For smooth soup: Use an immersion blender or regular blender to make the soup smooth.
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!
What to Serve With Potato Soup
Potato soup is a complete meal in itself! This soup also goes well with bread or crackers. To make a larger meal out of it you could serve it with a protein like our Healthy Chicken Tenders, Healthy Pulled Pork, or add some Crockpot Shredded Chicken to it!
You can top this potato soup with:
- Chives
- Bacon – Regular or turkey bacon both work!
- Cheese- Cheddar, Monterey Jack, Pepperjack all would be great
- Crackers
- Sour Cream or Greek Yogurt
- Freshly Cracked Black Pepper
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 or yukon gold.
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!
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/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 = 1SP per oz. Estimated 1 lb of 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.
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. Follow all the instructions and instead of cooking in the instant pot cook in the crockpot on low for 8 hours or high for 6 hours.
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 CLEANEATING10 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.
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?
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.
Have questions? We have answers!
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 osup
You can use the instant pot to steam potatoes, but it’s not necessary for this recipe!
Our favorite Healthy Soup Recipes:
We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with 25 Healthy Soup Recipes!
- Paleo Butternut Squash Soup
- Ham & Potato Soup Recipe
- Leftover Turkey Soup
- Best Sweet Potato Soup
- Crockpot Chicken Noodle Soup
- 25 Healthy Soup Recipes
- Lemon Chicken Soup
- Healthy Beef Barley Soup
- Healthy Paleo Chicken Soup
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
- 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.
Susan Watral
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
So happy you liked it, Susan! Thank you!!
Heather Bowles
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
Yay! So glad you liked it, Heather!
Trudi
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
You can skip the rosemary and it will still be good!
Linda
I made this recipe today for lunch. It’s delicious.
The Clean Eating Couple
So happy you liked it, Linda. Thank you!
Alyssa
So simple and quick to throw together, not to mention delicious! Perfect for this cold, snowy evening!
The Clean Eating Couple
So glad you liked the soup, Alyssa! Thank you so much!
Sarah
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
So glad you liked it, Sarah! Thank you so much!!
MiChaela Carr
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
So happy you liked it, Michaela! Thank you so much!
Emily
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
So glad to hear this, Emily! Thank you!! The instant pot works so well for this!
Nancy
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
Thank you so much, Nancy!! I appreciate that!
Anne
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
Thank you so much, Anne!! Glad you all enjoyed it!
Sarah Bunney
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
yes!! Immersion blender makes it super easy!
Margie Figueroa
Loved this recipe! Super easy to make and very delicious!
The Clean Eating Couple
So happy you liked it!