instant pot potato soup
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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!
Instant Pot Potato Soup is one of the best, easiest soups to make! Rich and creamy with lots of flavor (but without heavy cream, just good for you ingredients) – it’s the perfect canvas for lots of toppings or for dunking a big piece of crusty bread!
It’s also budget-friendly! Potatoes are one of the cheapest produce items you can buy! They’re hearty, filling, and perfect for a budget friendly meal.
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 veggies, stir together, cook, and blend!).
Liz’s top tips for instant pot potato soup
- For the most flavor, use fresh herbs like rosemary (or thyme or sage). You can also add Italian seasoning, more pepper, hot pepper flakes, or cheese. This soup is flavorful on its own, so you don’t need to worry about this!
- Pick your potato depending on what consistency you would like: Russet potatoes have a high 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!
Ingredients
Substitutions
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: You can use any potato in creamy 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. For sweet potatoes, try our sweet potato soup.
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, instant pot bone broth. If using store-bought- look for low or no 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.
How to make Instant Pot Potato Soup
- Set the Instant Pot to sauté mode. Heat olive oil. Sauté onions, garlic, carrots, and celery until onions are translucent. Pour in the 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.
- If you want it half and half, you can just blend up half of the soup and mix it back together before serving.
What to Serve With Potato Soup
Potato soup is a complete meal in itself! This soup also goes well with:
- bread or crackers
- Baked 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 bits both work!
- Cheese- Shredded Cheddar cheese, Monterey Jack cheese, and Pepperjack cheese all would be great
- Crackers or Croutons
- Sour Cream or Greek Yogurt
- Freshly Cracked Black Pepper
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. We like these containers for the freezer.
When you’re ready to eat the soup, you can let the soup defrost overnight in the refrigerator, or take it out of the fridge and heat it 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.
Our favorite Healthy Soup Recipes:
You can get our free Healthy Soup Ebook here. Here are some other healthy soup recipes you may like:
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 black 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.
My teenage daughter and husband about licked the bowl clean!! Family request for weekly rotation. ❤️
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