I just made a Potato Soup Easy in the Instant Pot that’s absurdly creamy, thick, and piled high with baked potato toppings, and honestly it’s borderline dangerous how good it is.
And I am obsessed with this Instant Pot Potato Soup Easy because it tastes like a loaded baked potato but way lazier. I love how thick and creamy it gets with russet potatoes and a hit of sharp cheddar cheese if I feel indulgent.
I adore piling on Baked Potato Toppings and watching them melt into the bowl. No pretense, just big, dumb comfort in a spoon.
It’s the kind of soup I crave when I want food that actually fills you up and makes your mouth very happy. Messy, honest, and totally worth it.
Every single time, no regrets.
Ingredients
- Russet potatoes: starchy, creamy base that makes the soup cozy and filling.
- Yellow onion: sweet, aromatic backbone that gives gentle savory depth.
- Garlic: bright little punch that wakes the whole pot up.
- Unsalted butter or olive oil: adds richness or keeps it dairy free smooth.
- Extra olive oil option: Basically, for a lighter, vegan-friendly sauté fat.
- Chicken or vegetable broth: the savory liquid that ties everything together.
- Milk or non-dairy milk: makes it silky; half and half’s extra indulgent.
- Sharp cheddar: melty bitey cheese, great stirred in or sprinkled on top.
- Sour cream or Greek yogurt: tangy creaminess that makes it feel restaurant-level.
- Bacon: crunchy, salty protein that adds smoky contrast if you’re using it.
- Kosher salt: brings out the potatoes’ natural flavor, don’t skip adjusting.
- Black pepper: a little heat and bite; you’ll want to taste as you go.
- Paprika: smoky or sweet color and mild warmth, adds nice color.
- Thyme: herbal note that’s subtle and homey, especially fresh.
- Chives or green onions: fresh, oniony garnish that brightens each spoonful.
- Flour or cornstarch slurry: thickens it up if you want a chunkier stew.
Ingredient Quantities
- 2 1/2 to 3 pounds russet potatoes, peeled and cut into 1 inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter, or olive oil for dairy free
- 1 tablespoon olive oil (optional, if not using butter)
- 4 cups low sodium chicken broth, or vegetable broth for vegetarian
- 1 cup whole milk, or half and half for extra creaminess, or unsweetened almond or oat milk for dairy free
- 3/4 to 1 cup shredded sharp cheddar cheese, optional for topping or stirring in
- 1/2 cup sour cream or plain Greek yogurt, or dairy free sour cream substitute
- 4 to 6 slices bacon, cooked and crumbled, or omit for vegetarian
- 2 teaspoons kosher salt, adjust to taste
- 1 teaspoon freshly ground black pepper, or more to taste
- 1/2 teaspoon smoked paprika or regular paprika (optional)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
- 2 tablespoons chopped chives or green onions, for garnish
- 2 tablespoons all purpose flour or 1 tablespoon cornstarch mixed with cold water to thicken if desired
How to Make this
1. Set Instant Pot to Sauté and add 2 tablespoons butter (or olive oil if dairy free) plus the optional 1 tablespoon olive oil if you skipped butter; when it’s hot, sauté the diced onion until soft, about 4 minutes, then add the minced garlic and cook 30 seconds till fragrant.
2. Add the peeled, 1 inch cubed russet potatoes (2 1/2 to 3 pounds) to the pot, pour in 4 cups low sodium chicken or vegetable broth, then stir in 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon smoked or regular paprika, and 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves.
3. Secure the lid, set valve to sealing, and pressure cook on High for 8 minutes; when done, allow a natural release for 5 to 10 minutes then quick release any remaining pressure.
4. Open lid and use a potato masher for a chunky soup or an immersion blender for a smoother, creamier texture; be careful of hot splashes. If you like a super thick chowder, mash more; if thin, leave some chunks.
5. Switch Instant Pot back to Sauté on low and stir in 1 cup whole milk or half and half for richness, or unsweetened almond or oat milk for dairy free. Taste and adjust salt and pepper.
6. To thicken: whisk 2 tablespoons all purpose flour into a small amount of cold milk to make a slurry and add it slowly while stirring, or use 1 tablespoon cornstarch mixed with cold water, add and simmer until thickened, about 2 to 3 minutes.
7. Turn off heat and stir in 1/2 cup sour cream or plain Greek yogurt (or dairy free sour cream) for tang and silkiness; if using shredded cheddar, stir in 3/4 to 1 cup now for a cheesy version or sprinkle on top when serving.
8. If using bacon, cook 4 to 6 slices separately until crisp, crumble and either stir some into the soup for smoky flavor or reserve for garnish.
9. Adjust final seasoning, add extra black pepper or salt if needed, and sprinkle 2 tablespoons chopped chives or green onions on top before serving.
10. Serve hot with optional toppings like extra cheddar, bacon crumbles, chives, or a dollop of sour cream; leftovers keep well refrigerated for 3 to 4 days and reheat gently on the stove adding a splash of milk if it tightens up.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Wooden spoon or heatproof silicone spatula
3. Chef’s knife and cutting board
4. Potato masher or immersion blender (pick one for texture)
5. Measuring cups and spoons
6. Small bowl and whisk or fork (for flour or cornstarch slurry)
7. Ladle and serving bowls
8. Frying pan for cooking bacon (optional)
FAQ
Instant Pot Potato Soup Recipe Substitutions and Variations
- Russet potatoes: swap with Yukon Gold for a creamier texture, or red potatoes if you want less starch and firmer chunks. Fingerlings work too but they’ll break up faster, so watch the cook time.
- Whole milk / half and half: use unsweetened almond or oat milk for dairy free, or plain unsweetened soy milk which gives a bit more protein and creaminess. For richer soup, stir in a little cream at the end.
- Bacon: sub with smoked paprika and a drizzle of olive oil for that smoky vibe without meat, or use turkey bacon or diced ham if you want a leaner meat option. For vegetarian, sauté mushrooms with soy sauce for umami.
- Shredded cheddar: swap for Gruyere or Fontina for a nuttier, silkier melt, or use nutritional yeast for a cheesy flavor in dairy free bowls. Parmesan stirred in at the end also adds sharpness.
Pro Tips
1) Don’t overblend the soup. If you use an immersion blender, pulse it and stop to check texture often, otherwise you’ll end up with gluey potato soup. For a chunkier, more interesting bite, mash by hand and leave some pieces.
2) Season in steps. Potatoes need more salt than you think during cooking, but always taste after adding milk and sour cream because they dilute and change seasoning. Add small amounts, taste, then finish with a pinch more if needed.
3) For a silkier dairy free version, warm the plant milk before adding and stir in a spoonful of dairy free butter or a little olive oil. Cold nut milks can separate and make the soup grainy if dumped in straight from the fridge.
4) If you want a deep, smoky flavor without bacon, sauté the onions a little longer till they brown and add a touch of smoked paprika. And if you do use bacon, crisp it well and reserve some crumbles for topping so it stays crunchy instead of going limp in the hot soup.
Instant Pot Potato Soup Recipe
I just made a Potato Soup Easy in the Instant Pot that's absurdly creamy, thick, and piled high with baked potato toppings, and honestly it's borderline dangerous how good it is.
6
servings
463
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Wooden spoon or heatproof silicone spatula
3. Chef’s knife and cutting board
4. Potato masher or immersion blender (pick one for texture)
5. Measuring cups and spoons
6. Small bowl and whisk or fork (for flour or cornstarch slurry)
7. Ladle and serving bowls
8. Frying pan for cooking bacon (optional)
Ingredients
2 1/2 to 3 pounds russet potatoes, peeled and cut into 1 inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons unsalted butter, or olive oil for dairy free
1 tablespoon olive oil (optional, if not using butter)
4 cups low sodium chicken broth, or vegetable broth for vegetarian
1 cup whole milk, or half and half for extra creaminess, or unsweetened almond or oat milk for dairy free
3/4 to 1 cup shredded sharp cheddar cheese, optional for topping or stirring in
1/2 cup sour cream or plain Greek yogurt, or dairy free sour cream substitute
4 to 6 slices bacon, cooked and crumbled, or omit for vegetarian
2 teaspoons kosher salt, adjust to taste
1 teaspoon freshly ground black pepper, or more to taste
1/2 teaspoon smoked paprika or regular paprika (optional)
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
2 tablespoons chopped chives or green onions, for garnish
2 tablespoons all purpose flour or 1 tablespoon cornstarch mixed with cold water to thicken if desired
Directions
- Set Instant Pot to Sauté and add 2 tablespoons butter (or olive oil if dairy free) plus the optional 1 tablespoon olive oil if you skipped butter; when it’s hot, sauté the diced onion until soft, about 4 minutes, then add the minced garlic and cook 30 seconds till fragrant.
- Add the peeled, 1 inch cubed russet potatoes (2 1/2 to 3 pounds) to the pot, pour in 4 cups low sodium chicken or vegetable broth, then stir in 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon smoked or regular paprika, and 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves.
- Secure the lid, set valve to sealing, and pressure cook on High for 8 minutes; when done, allow a natural release for 5 to 10 minutes then quick release any remaining pressure.
- Open lid and use a potato masher for a chunky soup or an immersion blender for a smoother, creamier texture; be careful of hot splashes. If you like a super thick chowder, mash more; if thin, leave some chunks.
- Switch Instant Pot back to Sauté on low and stir in 1 cup whole milk or half and half for richness, or unsweetened almond or oat milk for dairy free. Taste and adjust salt and pepper.
- To thicken: whisk 2 tablespoons all purpose flour into a small amount of cold milk to make a slurry and add it slowly while stirring, or use 1 tablespoon cornstarch mixed with cold water, add and simmer until thickened, about 2 to 3 minutes.
- Turn off heat and stir in 1/2 cup sour cream or plain Greek yogurt (or dairy free sour cream) for tang and silkiness; if using shredded cheddar, stir in 3/4 to 1 cup now for a cheesy version or sprinkle on top when serving.
- If using bacon, cook 4 to 6 slices separately until crisp, crumble and either stir some into the soup for smoky flavor or reserve for garnish.
- Adjust final seasoning, add extra black pepper or salt if needed, and sprinkle 2 tablespoons chopped chives or green onions on top before serving.
- Serve hot with optional toppings like extra cheddar, bacon crumbles, chives, or a dollop of sour cream; leftovers keep well refrigerated for 3 to 4 days and reheat gently on the stove adding a splash of milk if it tightens up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 493g
- Total number of serves: 6
- Calories: 463kcal
- Fat: 32.8g
- Saturated Fat: 15.3g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 8.3g
- Cholesterol: 63mg
- Sodium: 1257mg
- Potassium: 1122mg
- Carbohydrates: 43.3g
- Fiber: 5g
- Sugar: 6g
- Protein: 16g
- Vitamin A: 600IU
- Vitamin C: 42mg
- Calcium: 114mg
- Iron: 1.8mg
