Loaded Instant Pot Potato Soup

This Instant Pot potato soup is creamy, warming and perfect served topped with sour cream, crispy bacon and cheddar cheese for the ultimate dinner recipe.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Leeks. 
• Onion.
• Garlic.
• Potatoes.
• Stock. Chicken broth/stock or vegetable stock.
• Salt. 
• White pepper. 
• Cream. Heavy or whipping cream.

To serve: 

• Crispy bacon.
• Grated cheddar cheese. 
• Sour cream. 
• Chives. 

How to make Instant Pot potato soup

1. Start the soup: 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.
2. Cook the soup: Place the lid on the pot then turn the vent to Sealing. Cook on high pressure for 10 minutes then quick release the pressure.
3. Blend: 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.
4. Serve: Serve the soup in bowls topped with sour cream, crispy bacon, cheese and chives.

What potato works best in potato soup?

Any starchy potato will work. Waxy potatoes won’t break down in the same way and will result in the soup being gluey instead of creamy. Russet potatoes, Maris Piper, Yukon gold or any other potato suitable for mashing will work.

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?

Yes, you can. Allow the soup to cool then transfer to an airtight container. Freeze for up t0 3 months. Thaw completely before reheating until hot and bubbling.

Comforting soup recipes

1. Easy broccoli cheese soup
2. Honey roasted butternut squash soup
3. Easy Vegetable soup

This recipe isn’t sponsored but I am partnered with Instant Pot South Africa.