This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my very favorite soup!
It’s no secret that I’m a big soup lover.
Even though I’m not a big veggie eater, I will eat just about anything in soup. The way the flavors blend together just make everything taste amazing!
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I have other favorites — Slow Cooker Cheeseburger Soup, Slow Cooker Beef Barley Soup, Creamy Instant Pot Chicken Noodle Soup, and this Easy Roasted Tomato Soup Recipe which is perfect for early fall!
But potato soup? It’s my #1.
And it’s hard for me to say that because I love soup so dang much.
But potatoes are my love language — they’re creamy, and chunky, and hearty, and although they sometimes get a bad rep, they’re healthy and filled with tons of good things, too.
I know some people get a little crazy with their potato soup, adding in cream cheese or a bucket or sour cream or a package of bacon, but I like to keep mine on the healthier side. (because I also like cake and ice cream)
I add a few veggies for flavor. Because potatoes are the perfect base but don’t give a lot of flavor themselves, the veggies really add something special.
I like to keep my soup simple, with chicken broth, milk, and seasonings, but like to get a little more interesting with my toppings.
This way, you can have your sour cream or bacon or buckets of cheese, but it’s still quite a bit lighter than if you dumped them all right in the soup (and this way, everyone can control their own).
How to make Instant Pot Potato Soup:
- Start with the right potatoes. I like to use red potatoes because they have a smooth skin (and I don’t peel!) and a creamy texture. You can use any potato that is great boiled.
- Mix up your mix ins. I add carrots and celery to my potato soup, but you could skip them if you want a pure potato soup, or add in things like mushrooms and broccoli for your own spin (if you’re planning to add broccoli, add it at the end with the milk as you don’t want it overcooked).
- Garnish away. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extra right into the soup for extra flavor!
Instant Pot Potato Soup
Ingredients
- 2 lbs red potatoes about 6 medium
- 3 cups low sodium chicken broth
- 2 large carrots peeled and sliced
- 1 rib celery chopped
- 1 1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1 pinch black pepper
- 1 cup evaporated milk (or light cream)
- 2 tablespoons corn starch
- cheese, green onions, and bacon for garnish
Instructions
- Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
- Add broth, carrots, celery, salt, garlic, parsley, thyme, onion powder and pepper. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
- It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
- When the lid is off, turn the Instant Pot to saute.
- Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.
Kelly Lawrence says
I made this tonight! It’s currentky cooking for my husbands ‘late I’m sick and need soup’ dinner – I added corn and leftover ham to make it more of a chowder but I can’t wait to have a bowl for second dinner & lunch tomorrow!
Ashley Fehr says
It’s one of our favorites! I hope it helps him to feel better!
A. Sullivan says
I made this today with 1% Milk and a little more cornstarch. I also added 2 cups of corn niblets at the end (heated beforehand) and 4 cups of chicken broth. I’ll double it next time though. Tastes great!
Ashley Fehr says
I’m so glad to hear that!
Mark says
Had anyone tried doubling the recipe with the same 3 minute cook time?
Ashley Fehr says
I think as long as you are not past the max line it should be just fine 🙂
Suzanne says
If you double this recipe, how does it effect the timing? Thank you
Ashley Fehr says
It shouldn’t affect the timing but it will take longer to come to pressure (it can take up to 20-30 minutes if it’s full!)
Stephanie Goode says
This is a fabulous recipe! My husband said next time make more! 😄 I substituted Coconut milk for Evaporated Milk and added just a bit more salt, pepper, onion powder and a tad of garlic powder. It suited our tastebuds just right. Thanks for sharing this! So glad I found it!
Ashley Fehr says
I’m so glad to hear you liked it! Thanks for the tip about the coconut milk!
Lavinia says
Oh my this soup is delicious! Perfect for a cold evening.
Thank you for a great recipe. We will be having this again!
Ashley Fehr says
I’m so happy to hear you liked it!
SS says
This was delicious! Super creamy, thick and flavorful, as well as very easy to make. I’ll be making this again in the future for sure.
Ashley Fehr says
It makes me so happy to hear that!
Dilice Bayley says
Delicious, used milk and heavy cream, fresh thyme and parsley
Bonnie says
What can I substitute for milk and cream to make it non dairy?
Ashley Fehr says
You could use any non dairy milk that you think would work well or you can skip the milk altogether. I don’t have a lot of experience with non dairy milks so I’m not sure which one would work best!
Davan Deckard says
I used almond milk. It works just like regular milk.
Ashley Fehr says
Thanks for the tip!
Taiya says
This turned out great! My boyfriend is vegetarian, so instead of bacon I added 1/2 tsp of Smoked Paprika and it was delicious.
Ashley Fehr says
Thanks for that tip! I’m so happy to hear you liked it!
Mario says
Just to be sure…celery stalk is it one rib (stick), or the whole head?
Ashley Fehr says
You’re right– one rib! I have update the recipe. Thanks for letting me know the error!
Mario says
Thanks Ashley, looking forward in trying this recipe.
Daisy says
This is so good, it tastes like soup you would get at a girl’s lunch tea room.. Don’t change a thing, this recipe is perfect!
Ashley Fehr says
Yay! I’m so happy to hear that Daisy!
Mary Caruso says
Thanks for sharing this recipe….just made it and I’m sure it will be devoured since it is a cold wet day here in my neck of the woods. You were spot on with the around 20 minutes of total time (and I even added a minute since my potatoes were diced much bigger than yours)
This is a keeper!
Ashley Fehr says
Thanks Mary! I’m so happy it turned out well for you!
Elizabeth Davila says
Made this today! A cold front blew in and so of course it brought with it the craving for soup. Using what I had in the fridge I began looking for a good, quick recipe and I came across this amazing recipe! Definitely a keeper! Thanks for sharing!
Ashley Fehr says
Thanks Elizabeth! I’m so happy to hear you liked it!
Kimberly says
Sooo creamy and flavorful, potato soup perfection!
Ashley Fehr says
Thanks Kimberly!
Rachael Yerkes says
I am obsessed with the ease of the Instant Pot. This one looks so good. Soup season is my favorite. Thank you.
Ashley Fehr says
Thanks Rachael!
Aimee Shugarman says
I’m so bad about using my instant pot…i always reach for my slow cooker. BUT, this is ONE delicious soup recipe 🙂
Ashley Fehr says
And I’m bad about not using my slow cooker enough! Lol
Gina says
Can this be made in a slow cooker
Ashley Fehr says
Yes definitely! You would cook it in much the same order, and I would add the dairy at the end.
Anna says
I am a huge fan of IP soups! This is perfect for this cold fall day!
Ashley Fehr says
Yes, me too!
Kara says
Potato soup is one of my favorites, but I’ve never made it in the Instant Pot. I love the idea of using red potatoes, because you can leave the skins on. I can’t wait to give this recipe a try!
Ashley Fehr says
I never peel my potatoes! I’m way too lazy. Lol. Thanks Kara!
Betty Alexander says
Will this soup freeze well?
Ashley Fehr says
Generally potato soups aren’t the best for freezing, this one especially because I use lower fat milk. Cream freezes better than milk, so you could try that but it’s generally not a soup that freezes well.
Olga says
Can I use yukon potatoes or gold in place of red? Also, can the evaporated milk be replaced with regular milk? Never tried evaporated milk, not even sure how it tastes 🙂 .
Ashley Fehr says
Yes, definitely any potatoes work! And you can use light cream or whole milk in place of the evaporated milk, they’ll both work just fine
Marcia says
Can your instant pot (soup) recipes be converted to crock pot recipes? If so, does it depend on the recipe or across the board on how to cook a particular recipe in a crock pot. How would I make this one in the crock pot.
Ashley Fehr says
Most of them can and don’t require much reworking at all! For this one, I would use the same method (leave the cream and thickening agent out until the end), and cook on low until the veggies are tender (maybe 6-8 hours). I hope that helps!
danielle says
I am also a huge soup lover! It’s one of my favorite things ever, but I’m totally with you on the potatoes too. Looove potato soup – this is a great recipe!
Ashley Fehr says
Thanks Danielle!