Loaded Instant Pot Potato Soup

This Instant Pot potato soup recipe is creamy, warming and perfect served topped with sour cream, crispy bacon and cheddar cheese for the ultimate comfort food dinner. Looking for more Instant Pot soup recipes? Try our delicious Chicken Tortilla Soup.

Loaded Instant Pot Potato Soup

Ingredients needed

  • Leeks. 
  • Onion.
  • Fresh garlic cloves.
  • Potatoes. 
  • Stock. Chicken broth/stock or vegetable broth/stock if you want to keep the recipe vegetarian. 
  • Salt. 
  • White pepper. 
  • Cream. Heavy or whipping cream.

To serve: 

  • Crispy bacon.
  • Shredded cheddar cheese. Any grated cheese can be used: Monterey Jack, Gouda, Gruyere, etc. will all work.
  • Sour cream. 
  • Chives. Green onions/spring onions can also be used. 
Instant pot potato soup

How to make Instant Pot potato soup

Set the Instant Pot to the sauté mode and melt the butter. Add the leeks, onion and garlic and cook for 5 minutes until soft and fragrant. Add the peeled and cubed potatoes, thyme and bay leaf then season with salt and pepper. Pour in the broth/stock, scraping any brown bits off the bottom of the pot with a wooden spoon then place on the lid and turn the vent to “sealing”. Cook the potato soup on high pressure for 10 minutes then quick release the pressure. 

Remove the thyme and bay leaf then transfer the soup to a blender (or use a stick blender/immersion blender) and blend until smooth. If the soup is too thick, add more stock. Pour the blended soup back into the Instant Pot then stir in the cream. Taste and adjust seasoning if necessary. Serve the soup in bowls topped with sour cream, crispy bacon, cheese and chives.

What potato works best in potato soup?

I’ve never had this problem with this recipe as the potatoes add all the thick, creamy texture you need. If the soup is too thin simmering it for 10-15 minutes should thicken it perfectly. You could also add a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk) to thicken the soup.

How to thicken potato soup

I’ve never had this problem with this recipe however, if the soup is too thin simmering it for 10-15 minutes should thicken it perfectly. You could also add a teaspoon or two of corn starch mixed with water or milk to thicken the soup.

Can you freeze potato soup?

I’ve never had this problem with this recipe as the potatoes add all the thick, creamy texture you need. If the soup is too thin simmering it for 10-15 minutes should thicken it perfectly. You could also add a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk) to thicken the soup.

Loaded Instant Pot Potato Soup

FAQ

What is the best thickening agent for potato soup?

I’ve never had this problem with this recipe however, if the soup is too thin simmering it for 10-15 minutes should thicken it perfectly. You could add a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk) to thicken the soup. Instant mashed potatoes or potato flakes can also be used.

Should you soak potatoes in water before making soup?

No, it’s not necessary to soak potatoes in water before making soup. The starch in the potatoes will help thicken the soup.

Can you cut potatoes ahead of time for potato soup?

Yes, you can peel ad cut potatoes ahead of time for soup. Simply keep the cubed potatoes in a large bowl of cold water in the fridge for up to a day before making the soup.

Instant Pot recipes

  1. Instant Pot Butter Chicken
  2. Instant Pot Tomato Soup
  3. Instant Pot Boeuf Bourguignon
Loaded Instant Pot Potato Soup

Instant Pot Potato Soup

This Instant Pot potato soup is creamy, warming and perfect served topped with sour cream, crispy bacon and cheddar cheese.
5 from 4 votes
Print Pin Rate
Course: Dinner, Soup
Cuisine: American
Keyword: Instant Pot Potato Soup, Leek and potato soup, Potato soup recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 352kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 2 medium leeks chopped
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 kg (2lb) potatoes peeled and cubed
  • 4 cups chicken stock
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 cup cream

To serve

  • crispy bacon
  • grated cheddar cheese
  • sour cream
  • chopped chives

Instructions

  • Set the Instant Pot the the sauté function.
  • Melt a knob of butter or add a splash of olive oil. Add the leeks, onion and garlic. Sauté for 5 minutes until soft and fragrant.
  • Add the peeled and cubed potatoes, thyme and bay leaf then season with salt and white pepper.
  • Black pepper can also be used but white pepper is slightly gentler and works better in the soup, in my opinion. Pour in the stock. 
  • Place the lid on the pot then turn the vent to Sealing. Cook on high pressure for 10 minutes then quick release the pressure. 
  • Remove the thyme and bay leaf then transfer the soup to a blender (or use a stick blender) and blend until smooth.
  • If the soup is too thick, add more stock. Pour the blended soup back into the Instant Pot then pour in the cream.
  • Taste and adjust seasoning if necessary. 
  • Serve the soup in bowls topped with sour cream, crispy bacon, cheese and chives. 

Nutrition

Calories: 352kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1036mg | Potassium: 990mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 3mg

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2 Comments

  1. Hi Alida..I don’t have the “pot” that you have used in this recipe. Would I need to make any changes to the cooking process if I used one of my normal saucepans?? The recipe sounds and looks delicious and I would like to try it.