Instant Pot Potato Soup Recipe

Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

Table of Contents

1. What makes this Potato Soup healthier?
2. Potato Soup ingredients:
3. Here are a few ways you can make this Instant Pot Potato Soup your own!
4. Instant Pot Potato Soup Recipe

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 — Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini 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 go all out with their potato soup, adding in cream cheese or a bucket of 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 also love to serve it with a side of these Homemade Breadsticks or a buttery Brioche Bun for dunking!

What makes this Potato Soup healthier?

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).

Potato Soup ingredients:

• Oil: I use canola oil because it has a high smoke point and is hearty-healthy — any cooking oil with a high smoke point will work fine
• Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onions will work just fine.
• Chicken broth: I use low sodium chicken broth in pretty much everything, because that way I can control the amount of salt added and adjust the seasonings to my tastes.
• Red potatoes: I use red potatoes for this recipe, because I prefer not to peel them. Potato peel is a great source of fibre and peeling potatoes adds more prep time. Russet potatoes also work well in this recipe, peeled or with the skin on.
• Carrots and celery: Carrots, celery and onion form the basis for many soup recipes! You can definitely add to these, but I wouldn’t omit them unless you absolutely have to. See my tips below on how to make this soup your own!
• Evaporated milk: I like to use evaporated milk because it’s a little lighter, and I can keep some cans stashed in the cupboard for when I don’t have cream on hand. You can substitute with light or heavy cream (I recommend half and half or higher, 10% to 30% fat).

Here are a few ways you can make this Instant Pot Potato Soup your own!

• Add in a few slices of bacon with your onions and cook on saute until crispy.
• Bump up the seasonings: add in a bit of cayenne pepper or red chili flakes for some heat if you like it that way!
• Mix up the veggies: I use onion, carrots, celery and potatoes — a classic soup combo! But you can add in sauteed mushrooms, bell peppers, sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
• Use ¾ cup evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor
• Melt 1 cup of shredded cheddar cheese into the soup with the evaporated milk, then top with more cheese for the cheese lovers in your life!
• Want a thicker soup? You can remove ⅓ to ½ of the soup and puree until smooth, then stir it back into the soup