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!
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
written by Ashley Fehr
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.
Nutrition Information
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Kari says
My family loved this. My three-year-old boy wanted “MORE BACON!” Lots of “Mmmm… Yum!” all around. Thank you! Have you tried this with cauliflower instead of potatoes? I may try it next time for a low-carb spin. I just love how it’s all from scratch ingredients I have on hand! I don’t like cream-of-something cans, so I was excited to find your recipe.
Ashley Fehr says
Thank you Kari! I don’t like those either! I haven’t tried with cauliflower as we are not big fans, but I think it should work fine!
Jenn says
I have not made this but plan to make it for a family with a very sick child. I need recipes that work for children (young teenagers) but most importantly, CAN THIS BE FROZEN?
Ashley Fehr says
Hi Jenn! There’s not an easy answer to that question unfortunately. It can be frozen, but not well. Potatoes in general do not freeze great and sometimes have a mushy texture afterwards. Milk also does not freeze very well. Higher fat creams freeze better than milk, so if you want to try freezing it I would recommend swapping the milk for cream.
Lana N says
WOW.
Added broccoli at the end, and used flour instead of corn starch, only because I didn’t have any.
My husband and son LOVED it. Will be making this again for SURE.
Ashley Fehr says
Thank you Lana!
Debbie Heinrichs says
First of all, Ashley, I want to thank you for your amazing recipes that have given me confidence to use my Instant Pot. As a result of this confidence, I made a few changes to this recipe because of personal preferences and am thrilled with the outcome. I wanted to share it with you because without your recipe and instructions, I don’t think I would have made this next step. I apologize for my rambling. Here are the changes I made: I cut up a 375g package of bacon and sauted it in the Instant Pot. I removed the cooked bacon and sauted a chopped onion, the celery and 1 tablespoon minced garlic in the bacon grease. Then I drained the fat and added 1/2 cup soup broth to deglaze the bottom of the pot. I then followed all the recipe ingredients except I only used 3 chopped potatoes. When the soup was cooked, I added 2 cups of yesterday’s mashed potatoes softened with 1/2 cup milk. When that was hot, I added the cream with corn starch as instructed in your recipe. So, so yummy!
Ashley Fehr says
Thanks Debbie! I’m glad you liked it!
Tom says
Excellent. Similar to my 40+ year old crock pot recipe but much faster! My changes: about 1/2 lb more potato, one chopped medium onion rather than onion powder, about 5 big pinches of black pepper, slightly mash potatoes after cooking, stir in 2-3 Tbl butter with the evaporated milk.
Ashley Fehr says
Thanks for sharing Tom!
Brenda says
This soup was absolutely amazing. My husband couldn’t stop raving about it. Made it in the Instant Pot and I usually follow recipes exactly. The ONL Y thing I did different was used gold potatoes and 2% milk. This soup was seriously amazing! Making it for an event this weekend and making a double recipe.
Ashley Fehr says
I’m so happy to hear that! Thanks for leaving a comment Brenda!
Heidi says
Delicious! I made the recipe accordingly, just added a little leftover roasted chicken breast. It didn’t need it, it was so good, but I wanted to use up the chicken, and it made a nice addition. Thanks for the tasty recipe.
Ashley Fehr says
Thanks Heidi!
Lorie says
Made this tonight. We are vegetarians, so I left off the bacon and subbed veg broth in place of chicken and it was dynamite. I did use one extra tablespoon of corn starch to make it a little thicker too. Didn’t need any extra toppings, it was great as is! Thanks for sharing. Love my new instant pot!
Ashley Fehr says
Thanks Lorie! I’m glad you liked it!
Chelsey says
Would it work to do this in the the slow cooker?
Ashley Fehr says
I have a crockpot version here: https://www.thereciperebel.com/crockpot-potato-soup/
Michelle says
I looked online for a long time this morning for a great potato soup recipe to use in my new Instant Pot. It’s rainy here in Ohio, and potato soup sounded like just the thing. Most of the recipes had around 1800 mg of sodium and about every fattening thing a person might have in their fridge. I, too, like my sweets, so as good as the soup might be, it sure wasn’t going to beat chocolate cream pie, so here I am. Excellent recipe! I used celery and carrots and onions, sautéed a bit before adding in the rest. I also had heavy cream only on hand, so I diluted it with water and it turned out fine. I don’t think I really needed to do that, but – cream pie. Thanks for the healthy alternative!
Ashley Fehr says
Thanks Michelle! I’m so happy you liked the soup!
A.B. says
Recently got an instant pot for my birthday and have been experimenting with different recipes.
Tried this one tonight and was a definite success whole family was in love.
I doubled the recipe and started with a little bit if bacon drained and then cooked as recommended except omitted the salt due to the bacon and cooked for 5 mins was cooked to perfection and the best potato soup I’ve ever had. Cant wait to make again.
Ashley Fehr says
I’m so happy to hear that!
Alex Kopp says
Will this fit in an 8 qt instant pot if doubled?
Ashley Fehr says
Yes, I would think so!
Courtney says
Can I use heavy cream instead of evaporated milk? I want to make this tonight, but I don’t want to go to the store… Lol
Ashley Fehr says
Absolutely! Any cream will do
Ile says
Can I use just milk?!
Ashley Fehr says
You can, but lower fat content increases the risk of curdling and it won’t be as thick. You may want to add a bit of corn starch and ensure the soup isn’t boiling when you add it
Kerrie says
This recipe is so yummy and easy. I made it today after a loooong day gardening in the rain and it warmed me right up. I think I didn’t do the gradual quick release fast enough so my potatoes were really overcooked. I didn’t have any parsley and I used fresh, sauteed onion (out of onion powder) and it was still delish. Everyone sharing their successes with subs is what made me want to try it. This isn’t the first potato soup recipe I’ve ever tried, but I think it might be the last. A little tweak on timing and I’m pretty sure I’ve found my “rotation” potato soup. Thank you so much!
Ashley Fehr says
Thank you so much Kerrie! I’m so glad you enjoyed it, and yes, I love when people share their swaps and successes too!