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!
MY LATEST VIDEOSI 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
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!
Ingredients
- 2 lbs red potatoes about 6 medium
- 3 cups low sodium chicken broth
- 2 large carrots peeled and sliced
- 1 stalk 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.
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!
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
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!