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!
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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 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).
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
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Instant Pot Potato Soup
- 1 tablespoon canola oil
- 1 small onion finely diced
- 1 1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 3 cups low sodium chicken broth
- 2 lbs red potatoes about 6 medium
- 2 large carrots peeled and sliced
- 1 rib celery chopped
- 1 cup evaporated milk (or light cream)
- 2 tablespoons corn starch
- cheese, green onions, and bacon for garnish
- Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
- Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
- Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
- Add carrots and celery. 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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