The Best Instant Pot Potato Soup Recipe that is full of loaded baked potato flavor! Easy to make in the pressure cooker in under 30 minutes. Easily made dairy free, vegan, paleo and Whole30 friendly!
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Instant Pot Potato Soup is one of the best, easiest soups to make! Rich and creamy with lots of flavor – it’s the perfect canvas for lots of toppings or for dunking a big piece of crusty bread!
This instant pot loaded potato soup is easily made in your pressure cooker in under 30 minutes. It takes under 10 minutes of prep time and is SO easy to make. (seriously.. just chop, stir, cook and blend!)
Why We Love Instant Pot Baked Potato Soup
What’s not to love about instant pot potato soup?! Here are some of the reasons why this is one of our all time favorite recipes!
- Easy to make – This is arguably the easiest recipe on our site. Chop veggies, stir together, and let the instant pot doo all the work. Blend it up and dinner is served
- Budget friendly – Potatoes are one of the cheapest produce items you can buy! They’re hearty, filling and perfect for a budget friendly meal.
- Healthy comfort food: Most potato soup recipes are loaded with heavy cream and fat. This soup recipe has all of the flavor while actually being made with good for you ingredients!
Instant Pot Baked Potato Soup Ingredients
To make instant pot potato soup you’ll need only 10 basic ingredients:
- potatoes (russet or yukon gold potatoes work best)
- garlic, carrot, celery and onion
- olive oil
- salt, pepper, rosemary (or other fresh herbs)
- broth
- milk
There are lots of substitutions for this recipe included below. Look for the shaded green substitutions box!
What is the best potato to use for soup?
You can use any potato in potato soup.Red potatoes, baby potatoes, russet potatoes, and yellow potatoeswill all work. I like to make this soup with yukon gold potatoes or russet potatoes.
Russet potatoes have the highest starch content in potatoes, which makes them thicken up considerably. If you love a thick, hearty bowl of potato soup – russets are your best bet.
Yukon gold potatoes are creamier, resulting in a very rich, smooth soup!
How to make Potato Soup in Instant Pot
Making instant pot soup is so easy. It is pretty much entirely hands off thanks to the instant pot!
- Set the Instant Pot to sauté mode. Heat olive oil. While oil is heating, chop veggies.
- Sauté onions, garlic, carrots, and celery until onions are translucent.
- Pour in remaining ingredients, except milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure.
- Quick release pressure when the instant pot is finished cooking. Remove the lid and stir in milk.
- For smooth soup: Use an immersion blender or regular blender to make the soup smooth.
SUBSTITUTIONS FOR INSTANT POT POTATO SOUP
This soup is so versatile. Here are a few ways you can customize them!
Milk:You can use any milk you’d like in this instant pot soup recipe. We like regular whole milk but you can usealmond milk,light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.
Potatoes: Any potatoes will work in this recipe. We recommend russet potatoes or yukon gold potatoes.
Peeling potatoes: You don’t have to peel the potatoes. I prefer them peeled, but if you prefer them with the skins on – keep them on!
Veggies: You can add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition! If you like a veggie packed soup, try our Cauliflower Soup recipe.
Blender: You can use animmersion blender, regularblender, orfood processorto make this potato soup creamy.
To make soup chunkier: To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.
Herbs: If you don’t have fresh rosemary use 1/4 teaspoondried rosemary. If you don’t like rosemary, you can also use thyme or parsley.
Broth: Any broth will work in this recipe: vegetable broth, chicken broth, beef broth, homemade stock. If using store-bought- look for low sodium
Ham: Many people enjoy ham in their potato soup. We have aor you can add ham to this after pureeing it.
What to Serve With Potato Soup
Potato soup is a complete meal in itself! This soup also goes well with:
- bread or crackers
- Healthy Chicken Tenders
- Healthy Pulled Pork
- Crockpot Shredded Chicken
Potato Soup Toppings
Here are some of our favorite toppings for potato soup in the instant pot
- Chives or green onions
- Bacon – Regular or turkey bacon both work!
- Cheese- Cheddar, Monterey Jack, Pepperjack all would be great
- Crackers or Croutons
- Sour Cream or Greek Yogurt
- Freshly Cracked Black Pepper
How Can I Add Flavor To Potato Soup?
Fresh herbs like rosemary, thyme, and sage add a ton of flavor to potato soup.
You can also add Italian seasoning, morepepper, hotpepperflakes or cheese. This soup is flavorful on it’s own so you don’t need to worry about this!
Can you make potato soup in the crockpot?
Yes, you can make potato soup in the slow cooker. We love this Crockpot Potato Soup Recipe!
Stove top instructions: Follow all the instructions and instead of cooking in the instant pot, bring the soup to a boil in a pot on the stove. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
How To Store Potato Soup:
How long does this healthy potato soup last?This soup will last for up to 5 days in the refrigerator.
Can potato soup be frozen?Yes it can, but I don’t recommend it. Potatoes can get grainy when frozen.
If you would like to freeze this soup: store your potato soup in airtight containers. We like these containers for freezing. You can use code CLEANEATINGCOUPLE to save $$ on them!
When you’re ready to eat the soup you can let the soup defrost over night in the refrigerator, or take out of the refrigerator and heat directly over the stove/in the microwave.
We have a whole post on the best way to freeze soup! Separation is normal and ok! Just stir it up.
Can potato soup be canned?I have not tried canning this soup so I can’t be sure. Check outthis postand do your own research on whether canning this soup is safe.
How To Reheat Potato Soup Instant Pot?
Reheating potato soup is easy! You can reheat this soup in the microwave or on the stove. Stir it every minute or so when reheating.
Can you make this soup in the slow cooker
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours in your slow cooker.
Instant Pot Potato Soup FAQs
How do you use Instant Pot for soup?
The soup button is supposed to help control the temperature so that it isn’t boiling too much, but I rarely use it. You can skip using the soup button on the instant pot and instead just go for the manual pressure button.
How Do You Thicken Potato Soup with Instant Potatoes?
We wouldn’t recommend thickening potato soup with instant potatoes. It could give the soup an odd flavor. Instead add flour to thicken the soup.
How much liquid do you put in instant pot for soup?
You need 4 cups of liquid to make soup in the instant pot. Anything less will not be enough broth for soup in the instant pot.
Do you seal instant pot for soup?
Yes, you always seal instant pot for soup. If you don’t seal your instant pot when cooking soup you will wind up having the broth evaporate from the pot.
Can you make Baked Potato Soup (Instant Pot Recipe) in the Slow Cooker?
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours in your slow cooker.
Our favorite Healthy Soup Recipes:
We love healthy soup recipes. You can get our free Healthy Soup Ebook here or check out these 35 Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
- Butternut Squash Soup
- Pumpkin Soup Recipe
- Leftover Turkey Soup
- Best Sweet Potato Soup
- Crockpot Chicken Noodle Soup
- The Best Healthy Soup Recipes
- Minestrone Soup
- Instant Pot Beef Stew
- Lemon Chicken Soup
- Healthy Beef Barley Soup
Looking for other healthy slow cooker recipes? Check out these Healthy Crockpot Recipes!
Instant Pot Potato Soup Recipe
4.96 from 23 votes
The Best Instant Pot Potato Soup Recipe that is full of loaded baked potato flavor! Easy to make in the pressure cooker in under 30 minutes. Easily made dairy free, vegan, paleo and Whole30 friendly!
WW Freestyle Points 7
Prep Time : 10 minutes minutes
Cook Time : 20 minutes minutes
Total Time : 30 minutes minutes
Serves : 4 people
(hover over # to adjust)
PRINTRATE
Ingredients
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 tablespoon garlic minced (about 3 cloves
- 1 cup carrots diced finely
- ½ cup celery diced
- 4 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
- 4 cups low salt broth (chicken, beef or vegetable)
- 1 teaspoon fresh rosemary chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 1.5 cups milk of choice
Instructions
Instant Pot Instructions
Set the Instant Pot to sauté mode for 10 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté onions, garlic, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Pour in remaining ingredients, except milk.
Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure.
Quick release pressure when the instant pot is finished cooking.
Stir in milk.
For smooth soup: Use an immersion blender or regular blender to make the soup smooth.
For chunky soup: Only blend up half of the soup, leaving potato chunks and vegetable pieces intact.
Serve with your favorite toppings like bacon, chives or cheese.
Crockpot Instructions
In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
Add all ingredients into the crockpot, except milk.
Set the crockpot to cook for 6 hours on high, or 8 hours on low.
Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Stovetop Instructions:
In a large pot, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
Add all remaining ingredients, except milk.
Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Video
Notes
Substitutions for this recipe:
Milk:You can use any milk you’d like in this instant pot soup recipe. We like regular whole milk but you can usealmond milk,light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.
Potatoes– Any potatoes will work in this recipe. We recommend russet or yukon gold.
Peeling potatoes– You don’t have to peel the potatoes. I prefer them peeled, but if you prefer them with the skins on – keep them on!
Veggies– You can add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!
Blender– You can use animmersion blender, regularblender, orfood processorto make this potato soup creamy.
To make soup chunkier– To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.
Herbs –If you don’t have fresh rosemary use 1/4 teaspoondried rosemary. If you don’t like rosemary, you can also use thyme or parsley.
Broth– Any broth will work in this recipe: vegetable broth, chicken/beef broth, homemade stock. If using store-bought- look for low sodium
Ham– Many people enjoy ham in their potato soup. We have aor you can add ham to this after pureeing it.
Nutrition Facts
Nutrition Facts
Instant Pot Potato Soup Recipe
Amount Per Serving (1.5 cups of soup)
Calories 309Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 458mg20%
Potassium 1292mg37%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 6g7%
Protein 10g20%
Vitamin A 5410IU108%
Vitamin C 47mg57%
Calcium 177mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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