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Instant Pot Potato Soup
5 from 12 votes

Instant Pot Potato Soup

Instant Pot Potato Soup combines peeled Yukon gold potatoes, aromatic vegetables, and cheese into a creamy soup cooked under pressure for speed and depth. This hearty soup features savory ingredients blended to desired consistency and finished with milk, cheese, and fresh green onion for richness and brightness. Choose toppings like bacon, croutons, or pesto for added texture and flavor layers.

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6 servings
Calories: 332 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 lbs potato Yukon gold variety
  • 1 onion yellow or white, medium
  • 3 celery ribs or stalks
  • 2-3 TBSP butter
  • 3 cloves garlic minced
  • 3 cups vegetable broth plus 1 cup extra if desired, or chicken broth
  • 1 cup milk whole
  • ½ cup Parmesan Cheese grated
  • ½ cup cheddar cheese grated, sharp, white
  • 2-3 TBSP green onion or chives, chopped
  • ¼ tsp salt plus any extra to taste
  • ¼ tsp black pepper plus any extra to taste
  • cheddar cheese for topping, grated
TASTY TOPPINGS: Choose your favorites!
  • red pepper flakes crushed
  • green onion or chives, extra
  • cheese grated, extra
  • sour cream or Greek yogurt
  • Bacon or vegetarian bacon bits, crispy
  • croutons garlicky
  • pesto

Instructions

SLOW COOKER INSTRUCTIONS:
    Cup of Yum
  1. Scrub and peel your potatoes and roughly chop.
  2. Chop your onion and celery and toss all your veggies in the pot!
  3. Next add veggie broth, garlic, butter, salt, and pepper.
  4. Set your slow cooker to HIGH and cook for 4-5 hours, or, if you're gone for the day, set it to LOW for 8 hours.
  5. For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup.
  6. Ready to eat? Simply mix in your milk, cheese, and green onions.
  7. Taste and re-season as needed.
  8. Pile on your choice of toppings from the list above and dig in!
INSTANT POT INSTRUCTIONS:
  1. Scrub and peel your potatoes and roughly chop.
  2. Chop your onion and celery and toss all your veggies in the pot along with the veggie broth.
  3. Adjust valve to seal, lock lid, and set Instant Pot to 10 minutes.
  4. Once finished, quick release the pressure by carefully switching the valve to vent.
  5. For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup. You can also use a potato masher for an extra thick and chunky soup - anything goes!
  6. Next add garlic, butter, salt, pepper, milk, cheese, and green onions.
  7. Add any additional seasoning to taste and pile on all your favorite toppings. Enjoy!

Notes

  • The soup can be blended fully smooth or partially chunky based on your texture preference.
  • Select your favorite toppings to customize the dish, such as cheese, bacon, or pesto.
  • Nutrition varies depending on chosen toppings; adjust accordingly.

Nutrition Information

Calories 332kcal (17%) Carbohydrates 36g (12%) Protein 14g (28%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 32mg (11%) Sodium 828mg (35%) Potassium 1043mg (22%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 850IU (17%) Vitamin C 28mg (31%) Calcium 297mg (30%) Iron 8mg (44%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 36g 12%
Protein 14g 28%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 828mg 35%
Potassium 1043mg 22%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 850IU 17%
Vitamin C 28mg 31%
Calcium 297mg 30%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.