Instant Pot Potato Soup Recipe
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!
Servings: 4 people
Calories: 309kcal
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.
Video
Notes
Substitutions for this recipe:
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.
Nutrition
Serving: 1.5cups of soup | Calories: 309kcal | Carbohydrates: 48g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 1292mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5410IU | Vitamin C: 47mg | Calcium: 177mg | Iron: 2mg
