There’s something downright magical about a bowl of Creamy Instant Pot Potato Soup on a chilly evening. It’s rich, ultra-comforting, and all made easy with your trusty Instant Pot. The whole family will swoon over every spoonful of this velvety classic, especially when each bite features tender potatoes, smoky bacon, and just the right amount of cheesy goodness!
Why You’ll Love This Recipe
- Ultra Creamy Texture: Thanks to cream cheese, milk, and cheddar, each spoonful is velvety and luscious without being heavy.
- Simple & Fast: The Instant Pot makes rich, slow-simmered flavor possible—no hours on the stove required, with minimal hands-on prep!
- Family-Friendly: Even picky eaters can’t resist the familiar flavors of potatoes, bacon, and cheese, all in one cozy bowl.
- Perfect for Make-Ahead: Refrigerates and reheats beautifully, so you can enjoy leftovers all week with zero fuss.
Ingredients You’ll Need
One of the best parts about Creamy Instant Pot Potato Soup is how everyday ingredients come together for maximum flavor and comfort. Here’s what you’ll need, plus a few tips for making each component shine.
- Full-Fat Cream Cheese (4 ounces): This is the secret weapon for silky, rich soup—don’t use low-fat, as it won’t melt as smoothly.
- Yellow Onion (1 medium): Provides hearty flavor and a cozy, classic soup aroma as it softens in the pot.
- Celery (2 stalks): A subtle but essential base for depth and a touch of color.
- Garlic (3 cloves): Brightens every bite and rounds out the flavors so beautifully.
- Russet Potatoes (2 to 2 1/2 pounds, about 4 medium): Their starchy structure is perfect for creamy soups, breaking down just enough to create that dreamy texture.
- Bacon (4 slices): Brings a little smoky crunch and boldness—don’t skip the bacon fat for sautéing!
- Kosher Salt (1 1/2 teaspoons): Highlights all the savory notes and prevents blandness.
- Freshly Ground Black Pepper (1/4 teaspoon): Adds warmth and gentle heat.
- Low-Sodium Chicken Broth (1 32-ounce box/4 cups): Lets you control the saltiness and creates a flavorful base.
- Whole Milk (1 cup): Makes the soup even creamier without turning it too rich.
- Cornstarch (2 tablespoons): Just enough to thicken the soup and ensure each spoonful is gloriously smooth.
- Sharp Cheddar Cheese (4 ounces, shredded): Melts into the soup for a sharp, cheesy finish that’s impossible to resist.
- Scallions (2 medium): Give the final bowl a pop of fresh green flavor and color.
Variations
This soup is endlessly adaptable, so you can play with flavors or lighten things up based on what you have on hand or your family’s taste. Don’t hesitate to make it your own!
- Make It Vegetarian: Skip the bacon and use veggie broth—add a pinch of smoked paprika for a hit of savory depth.
- Lighter Version: Substitute half-and-half or 2% milk instead of whole, and use light cream cheese for a soup that’s still creamy but less rich.
- Extra Veggies: Stir in a handful of baby spinach or sweet corn kernels after pressure cooking for more color and nutrition.
- Loaded Baked Potato Style: Garnish with sour cream, extra shredded cheese, and chives to mimic your favorite steakhouse treat.
How to Make Creamy Instant Pot Potato Soup
Step 1: Sauté the Bacon and Aromatics
Set your Instant Pot to “Sauté” and cook the bacon until it’s crisp and golden. Scoop out the bacon and let it drain on a plate, leaving the flavorful fat behind. Next, toss in the onion and celery, letting them soften and soak up all that smoky deliciousness. Just before they’re done, add the garlic for a quick, fragrant sizzle that signals it’s time for even more goodness.
Step 2: Build the Soup Base
Add the peeled and chopped potatoes to the pot, followed by the chicken broth, salt, and black pepper. Give everything a gentle stir, scraping up any browned bits (that’s where the flavor hides). Secure the lid, seal the valve, and set for high pressure for just 8 minutes—enough time to make the potatoes irresistibly soft.
Step 3: Release, Mash & Thicken
Once the timer beeps, carefully quick-release the steam. Stir the soup (the potatoes should almost fall apart), then mix the cornstarch with the whole milk to make a smooth slurry. Pour it into the pot and set to “Sauté” mode. Add the cream cheese and cheddar, stirring gently until everything melts into one luxurious soup. Use a potato masher for a chunkier texture or an immersion blender if you want it café-smooth—totally up to you!
Step 4: Finish & Serve
Ladle the creamy Instant Pot potato soup into bowls and shower with crispy bacon and scallions. A little extra cheddar on top is always welcome! Serve piping hot—you’ll barely need an excuse to go back for seconds.
Pro Tips for Making Creamy Instant Pot Potato Soup
- Use Room Temperature Cream Cheese: Cube the cream cheese and let it sit out while the soup cooks—this way, it melts smooth and lump-free into the hot soup.
- Deglaze for Extra Flavor: After sautéing the bacon and veggies, stir well to release any sticky brown bits from the bottom of the pot. That’s instant umami magic!
- Adjust Texture to Your Liking: For a rustic soup, mash gently and leave plenty of potato chunks; for a luxe, velvety bowl, blend until perfectly smooth.
- Add Cheese Off the Heat: Once you’ve stirred in the cheddar, turn off the heat—this prevents any risk of the cheese separating and keeps the soup creamy.
How to Serve Creamy Instant Pot Potato Soup
Garnishes
Classic garnishes bring this Creamy Instant Pot Potato Soup to the next level: a shower of crispy bacon, pungent scallions, and extra cheddar cheese. You can also add a dollop of sour cream or a sprinkle of fresh chives for steakhouse vibes. A grind of black pepper right before serving is always a good idea, too!
Side Dishes
This soup is a meal on its own, but it truly shines with a chunk of crusty bread or a warm, buttery biscuit for dunking. A crisp green salad with tangy vinaigrette makes a lovely, fresh pairing, or pour yourself a mug to go alongside a classic grilled cheese for the ultimate cozy combo.
Creative Ways to Present
For a fun twist, ladle the soup into small mugs or bread bowls and let everyone add their favorite toppings at the table—great for parties or weeknight dinners with kids. Try topping with roasted corn, jalapeños, or even a drizzle of hot sauce for extra flair. It’s also beautiful served family-style in a big Dutch oven, surrounded by all the toppings on the side.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Creamy Instant Pot Potato Soup in a sealed container in the refrigerator. It stays delicious for up to four days—making it perfect for lunches, easy dinners, or a quick midnight snack right from the fridge (no judgment here!).
Freezing
You can freeze this soup, but keep in mind the texture will be thicker once thawed due to the potatoes and dairy. Cool the soup completely, then freeze flat in freezer bags or airtight containers. Thaw overnight in the fridge, then reheat gently and stir well to bring back that creamy consistency. If possible, freeze before adding garnishes.
Reheating
To reheat, pour your leftover soup into a saucepan and warm gently over medium-low heat, stirring often. If it’s very thick, add a splash of milk or broth to loosen it up. Microwave reheating works too—just heat in short bursts and stir in between until piping hot throughout.
FAQs
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Can I use a different type of potato in this soup?
Russet potatoes are the gold standard for Creamy Instant Pot Potato Soup because they break down beautifully for a thick, creamy texture. However, Yukon Golds work if you want a slightly silkier consistency and a buttery flavor. Avoid waxy potatoes, like red or fingerling, as they tend to hold their shape and won’t create the same luscious texture.
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How do I prevent my soup from being too thin or too thick?
If your soup is too thin, simply let it simmer a bit longer on “Sauté” after stirring in the slurry, or add an extra tablespoon of cornstarch. If it gets too thick, just thin with a splash of milk or broth until it reaches your desired consistency—easy fix!
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Is it possible to make this Creamy Instant Pot Potato Soup dairy-free?
Absolutely! Substitute dairy-free cream cheese and cheddar-style shreds, and use unsweetened, unflavored plant-based milk. The soup will have a slightly different, but still incredibly comforting, taste and texture.
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Can I double the recipe in a standard 6-quart Instant Pot?
You can double most of the ingredients, but be very careful with the Instant Pot’s max fill line—never go above two-thirds when cooking starchy foods. If you’re making a larger batch, stir very well and release pressure slowly to avoid splattering.
Final Thoughts
If you’re craving maximum comfort with minimal fuss, Creamy Instant Pot Potato Soup is a recipe that promises cozy flavor and crowd-pleasing results. I hope it becomes your new go-to on chilly nights or whenever you want to wrap yourself in a blanket of creamy, savory goodness—give it a try soon, and don’t forget the extra bacon on top!
Print
Creamy Instant Pot Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Easy, Creamy Instant Pot Potato Soup is a comforting and flavorful dish that is perfect for a cozy night in. Creamy and rich with the goodness of potatoes and cheese, this soup is sure to become a family favorite.
Ingredients
Ingredients:
- 4 ounces full-fat cream cheese
- 1 medium yellow onion
- 2 medium stalks celery
- 3 cloves garlic
- 2 to 2 1/2 pounds russet potatoes (about 4 medium)
- 4 slices bacon (about 4 ounces)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (32-ounce) box low-sodium chicken broth (4 cups)
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 medium scallions
Instructions
- Saute Aromatics: Start by setting your Instant Pot to saute mode. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot. Add the onions, celery, and garlic, and saute until softened.
- Add Ingredients: Add the potatoes, chicken broth, salt, and pepper to the pot. Close the lid and set to high pressure for 10 minutes.
- Quick Release: Once the cooking time is up, do a quick release of the pressure. Carefully open the lid and stir in the milk and cornstarch mixture.
- Thicken Soup: Select the saute mode again and let the soup simmer. Add the cream cheese and cheddar, stirring until melted and the soup is creamy.
- Serve: Ladle the soup into bowls and top with crumbled bacon, sliced scallions, and extra cheese.
Notes
- You can customize this soup by adding toppings like sour cream, chives, or crispy fried onions.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
