7 Potato Soup Instant Pot Recipes: A Hearty, Hassle-Free Delight

Soup has a magical way of warming our hearts and comforting our souls. When it comes to a bowl full of coziness, potato soup reigns supreme. The Instant Pot, a beloved kitchen companion, makes whipping up delicious potato soups easier than ever. In this article, we’ll embark on a culinary journey to discover 7 delectable potato soup recipes, all prepared effortlessly in the Instant Pot.

Benefits of Using the Instant Pot for Potato Soup:Before we dive into the recipes, let’s take a moment to appreciate the Instant Pot. It’s a multitasking marvel that simplifies cooking while locking in flavors. Why is it a perfect match for potato soup?

Time-Saving Wonder:Instant Pot’s pressure-cooking feature drastically reduces cooking time. Say goodbye to long hours of simmering.

Enhanced Flavors:The sealed environment of the Instant Pot keeps all the flavors and nutrients locked in, resulting in a richer, tastier soup.

User-Friendly:Even if you’re not a seasoned chef, the Instant Pot is a breeze to use. It’s as close to “set it and forget it” as you can get.

Now, without further ado, let’s delve into the world of potato soup with 7 fabulous recipes.

Classic Potato Soup

Ingredients

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 1 cup of diced carrots
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 2 tablespoons of butter
• Salt and pepper to taste
  

Directions

Sauté Aromatics:In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Add Potatoes and Broth:Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.

Thicken the Soup:In a separate small saucepan, melt additional butter over medium heat. Stir in the all-purpose flour to create a roux. Cook the roux for a couple of minutes until it’s a light golden color. Gradually add the whole milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens. Pour this roux mixture into the soup and stir well to thicken it.

Blend or Mash:You can choose to either use an immersion blender to puree some of the soup for a creamier texture, or you can use a potato masher to lightly mash some of the potatoes, leaving chunks for texture. Season the soup with salt and black pepper to taste.

Simmer and Serve:Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld. If the soup is too thick, you can add more broth or milk to reach your desired consistency.

Garnish and Enjoy:Ladle the Classic Potato Soup into bowls and garnish with chopped fresh chives, grated cheddar cheese, crispy bacon bits, and a dollop of sour cream, if desired. Serve hot.This Classic Potato Soup recipe is the epitome of comfort food. It’s a creamy and hearty soup with a perfect balance of flavors. Whether enjoyed as a starter or as a meal on its own, this classic recipe is sure to warm your heart and your taste buds.

Instructions

Set your Instant Pot to the sauté mode.

Melt the butter and sauté onions, celery, and carrots until they’re tender.

Add potatoes and broth.

Set the Instant Pot to Manual for 8 minutes.

Once done, release pressure and mash the potatoes slightly.

Stir in heavy cream and season with salt and pepper.

Personal Touch:The first time I tried this recipe, I accidentally used sugar instead of salt. Let’s just say it wasn’t as comforting as I expected.

Loaded Baked Potato Soup

Ingredients

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 1 cup of diced bacon
• 4 cups of chicken or vegetable broth
• 1 cup of sour cream
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste
  

Directions

Boil the Potatoes:Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside.

Make a Roux:In a separate large pot, melt the unsalted butter over medium heat. Stir in the all-purpose flour to create a roux. Cook for a few minutes until it’s a light golden color.

Add Milk and Broth:Gradually whisk in the whole milk and chicken broth, making sure there are no lumps. Cook and stir until the mixture thickens and comes to a gentle boil.

Add Potatoes:Add the boiled and diced potatoes to the creamy mixture. Mash some of the potatoes with a potato masher to thicken the soup. Leave some potato chunks for texture.

Stir in Sour Cream:Stir in the sour cream until it’s well combined with the soup.

Season:Season your Loaded Baked Potato Soup with salt and black pepper to taste. Simmer for about 10-15 minutes, allowing the flavors to meld.

Serve and Garnish:Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and crispy bacon bits.This Loaded Baked Potato Soup recipe is a rich and indulgent treat. It’s the ultimate comfort food with all the flavors of a loaded baked potato. Creamy, cheesy, and topped with crispy bacon and green onions, it’s a bowl of warmth and satisfaction. Enjoy this classic soup for a filling and delicious meal.

Instructions

Using the sauté mode, cook the bacon until crispy. Remove it and set it aside.

In the bacon fat, sauté onions and celery until soft.

Add potatoes and broth.

Set the Instant Pot to Manual for 8 minutes.

Release pressure, mash the potatoes slightly, and stir in sour cream.

Serve with crumbled bacon and shredded cheddar on top.

Light-Hearted Touch:I once got a little too excited with the cheese on top and ended up with a “mountain” of cheddar. It was a cheese lover’s dream!

Potato Leek Soup

Ingredients

• 4 cups of sliced leeks
• 4 cups of diced potatoes
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 2 tablespoons of butter
• Salt and white pepper to taste
  

Directions

Sauté Leeks:In a large pot, melt the unsalted butter and heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they are soft and fragrant.

Add Potatoes:Add the diced potatoes to the pot and sauté for a few minutes to coat them with the leeks and butter.

Pour in Broth:Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Blend the Soup:Use an immersion blender or transfer the soup to a regular blender to puree until smooth. If using a regular blender, be sure to allow the soup to cool slightly and blend it in batches if necessary.

Return to Pot:Return the blended soup to the pot and heat it over low heat.

Stir in Milk:Stir in the whole milk and continue to heat the soup. Season with salt and black pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld.

Serve and Garnish:Ladle the Potato Leek Soup into bowls and garnish with chopped fresh chives and a dollop of sour cream, if desired.This Potato Leek Soup recipe is a classic and comforting choice. It’s a creamy and velvety soup that combines the delicate flavor of leeks with the heartiness of potatoes. Whether served as an appetizer or a complete meal, this soup will warm your soul and satisfy your taste buds.

Instructions

In the sauté mode, melt the butter and sauté leeks until they’re tender.

Add potatoes and broth.

Set the Instant Pot to Manual for 8 minutes.

Release pressure and use an immersion blender to puree the soup.

Stir in heavy cream and season with salt and white pepper.

Sophisticated Simplicity:Potato leek soup may sound fancy, but it’s easy to make and perfect for impressing guests.

Spicy Potato Soup

Ingredients

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1/4 cup of hot sauce (adjust to taste)
• 2 tablespoons of butter
• Salt and pepper to taste
  

Directions

Sauté Aromatics:In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Add Potatoes and Broth:Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.

Thicken the Soup:In a separate small saucepan, melt additional butter over medium heat. Stir in the all-purpose flour to create a roux. Cook the roux for a couple of minutes until it’s a light golden color. Gradually add the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens. Pour this roux mixture into the soup and stir well to thicken it.

Add Heat:Stir in the red pepper flakes to add some spiciness to your soup. Adjust the amount to your desired level of heat. Season with salt and black pepper to taste.

Simmer and Serve:Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.

Garnish and Enjoy:Ladle the Spicy Potato Soup into bowls and garnish with chopped fresh cilantro and a dollop of sour cream, if desired. Serve hot.This Spicy Potato Soup recipe is a bold and flavorful twist on the classic potato soup. The combination of potatoes, spices, and cream creates a creamy and satisfying soup with a kick. Enjoy this spicy sensation for a warming and delicious meal. ️

Instructions

In the sauté mode, melt the butter and sauté onions and celery.

Add potatoes, broth, and hot sauce.

Set the Instant Pot to Manual for 8 minutes.

Release pressure and stir in heavy cream.

Adjust the hot sauce to your desired level of spiciness.

Playful Note:If you’re not a fan of spicy food, be cautious with the hot sauce. It can turn your soup into a fire-breathing dragon.

Cheesy Potato Soup

Ingredients

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 cup of shredded sharp cheddar cheese
• Salt and pepper to taste
  

Directions

Sauté Aromatics:In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Add Potatoes and Broth:Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.

Thicken the Soup:In a separate small saucepan, melt additional butter over medium heat. Stir in the all-purpose flour to create a roux. Cook the roux for a couple of minutes until it’s a light golden color. Gradually add the whole milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens. Pour this roux mixture into the soup and stir well to thicken it.

Add Cheese:Stir in the shredded cheddar cheese until it’s well combined with the soup. The cheese should melt and create a creamy and cheesy consistency.

Season:Season your Cheesy Potato Soup with salt and black pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld.

Serve and Garnish:Ladle the soup into bowls and garnish with chopped fresh chives, crispy bacon bits, and a dollop of sour cream, if desired. Serve hot.This Cheesy Potato Soup recipe is the epitome of comfort food. It’s a rich and creamy soup filled with the delightful flavors of cheese and potatoes. Enjoy the hearty and cheesy goodness of this classic soup.

Instructions

Sauté onions and celery in the sauté mode.

Add potatoes, broth, and shredded cheddar cheese.

Set the Instant Pot to Manual for 8 minutes.

Release pressure and stir in heavy cream.

Season with salt and pepper.

Cheesy Chuckle:Don’t be shy with the cheese! The more, the merrier. Your taste buds will thank you.

Potato Soup with Bacon

Ingredients

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 cup of diced bacon
• Salt and pepper to taste
  

Directions

Sauté Aromatics:In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Add Potatoes and Broth:Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.

Thicken the Soup:In a separate small saucepan, melt additional butter over medium heat. Stir in the all-purpose flour to create a roux. Cook the roux for a couple of minutes until it’s a light golden color. Gradually add the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens. Pour this roux mixture into the soup and stir well to thicken it.

Add Cheese and Bacon:Stir in the shredded cheddar cheese until it’s well combined with the soup. Add the crumbled bacon and stir. Save some bacon bits for garnish if desired.

Season:Season your Potato Soup with Bacon with salt and black pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld.

Serve and Garnish:Ladle the soup into bowls and garnish with chopped fresh chives, crumbled bacon bits, and a dollop of sour cream, if desired. Serve hot.This Potato Soup with Bacon recipe is a delightful and satisfying treat. It combines the heartiness of potatoes and the savory delight of crispy bacon. Whether served as a starter or a complete meal, this soup will warm your heart and your taste buds.

Instructions

Sauté bacon in the sauté mode until crispy. Remove and set aside.

In the bacon fat, sauté onions and celery.

Add potatoes, broth, and diced bacon.

Set the Instant Pot to Manual for 8 minutes.

Release pressure and stir in heavy cream.

Season with salt and pepper and sprinkle bacon on top.

Bacon Blooper:I once got so excited about adding bacon that I forgot to save some for topping. It was still delicious, but bacon on top is a must!

Vegan Potato Soup

Ingredients:

• 4 cups of diced potatoes
• 1 cup of diced onions
• 1 cup of diced celery
• 4 cups of vegetable broth
• 1 cup of canned coconut milk
• 2 tablespoons of olive oil
• Salt and pepper to taste
  

Directions

Sauté Aromatics:In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Add Potatoes and Broth:Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.

Thicken the Soup:In a separate small saucepan, whisk the all-purpose flour into the unsweetened almond milk until well combined. Gradually add this mixture to the soup and stir well to thicken it. Let it simmer for a few minutes to reach your desired consistency.

Blend or Mash:You can choose to either use an immersion blender to puree some of the soup for a creamier texture, or you can use a potato masher to lightly mash some of the potatoes, leaving chunks for texture.

Season:Season your Vegan Potato Soup with salt and black pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld.

Serve and Garnish:Ladle the soup into bowls and garnish with chopped fresh chives, if desired. Serve hot.

This Vegan Potato Soup recipe is a creamy and comforting choice for those looking for a dairy-free option. It’s a hearty and satisfying soup that captures the essence of a classic potato soup without any animal products. Enjoy the rich flavors of this vegan delight.

Instructions

1. Sauté onions and celery in the sauté mode with olive oil.
2. Add potatoes and vegetable broth.
3. Set the Instant Pot to Manual for 8 minutes.
4. Release pressure and stir in coconut milk.
5. Season with salt and pepper.

Vegan Vibes:This recipe is a hit among vegans and non-vegans alike. Creamy, dreamy, and dairy-free.

Nutritional Insights and Potato Fun Facts:Before we wrap up, let’s talk about the nutritional aspects of these potato soups. Potatoes are rich in vitamins, especially vitamin C and vitamin B6. They’re also a good source of fiber. The creamy soups are comfort food at its finest, and the spicy version adds a little kick to your day.

Now, here’s a fun potato fact: Potatoes were the first vegetable to be grown in space! Yes, you read that right. In 1995, potato plants were grown aboard the space shuttle Columbia.

Conclusion

There you have it, 7 incredible potato soup recipes made effortlessly in the Instant Pot. Whether you’re craving classic comfort or a spicy adventure, there’s a potato soup for everyone. So, grab your Instant Pot and get ready to whip up a bowl of heartwarming goodness.

Each recipe is a journey of flavors, and the best part is, you don’t need to be a culinary expert to create these culinary delights. Whether you’ve had a kitchen mishap or two or you’re a seasoned pro, these recipes are designed for all.

Warm your soul, fill your belly, and share the joy of potato soup with your loved ones. Don’t forget to sprinkle a little extra cheese, a dash of hot sauce, or a pinch of love to make it your own.

Happy cooking, and may your potato soup adventures be as heartwarming as the bowls you serve!

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