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!
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).
- 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!
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- 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
- 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.
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