There’s a cozy joy in the air when I think about warm bowls of soup, especially on chilly evenings. This Instant Pot potato soup has become my go-to for those moments when I crave something soothing yet uncomplicated. With its creamy texture, thanks to the luscious cream cheese, it wraps you in a warm embrace like your favorite sweater on a crisp day.
I stumbled upon this recipe during a particularly busy week, seeking a comforting meal that wouldn’t keep me tethered to the stove for hours. The beauty of this dish lies in its simplicity—familiar ingredients that blend together effortlessly, filling the kitchen with an inviting aroma that beckons everyone to the table. Plus, it’s incredibly customizable! You can switch up the potatoes or even toss in some greens for added nutrition.
Whether you’re dealing with a hectic weeknight or hosting friends for a casual get-together, this potato soup delivers both ease and taste in just over half an hour. Trust me, your taste buds will thank you!
Why is this potato soup so special?
Simplicity and ease: This recipe is straightforward, making it perfect for cooks of any skill level.
Creamy goodness: The addition of cream cheese elevates the flavor and texture to heavenly heights.
Time-saving: Ready in just over half an hour, this soup fits perfectly into busy schedules.
Customizable: Swap potatoes or add greens to personalize your bowl; it’s a versatile dish!
Crowd-pleasing: The rich and comforting flavor is bound to impress family and friends, turning dinner into a cozy gathering.
Try it out and enjoy a bowl of warmth that’s easy to love!
Potato Soup Ingredients
• Unleash the warmth of your kitchen with these delightful ingredients.
For the Base
- Bacon – Adds smoky flavor and richness; try using Wright’s Hickory Smoked for better fat rendering.
- Onion – Provides aromatic base flavor; yellow or white onion works best.
- Celery – Contributes freshness and crunch to the soup’s aromatic foundation.
- Garlic – Enhances overall flavor; fresh garlic is best for a robust taste.
For the Soup
- Russet Potatoes – The main ingredient that breaks down for a creamy texture; Yukon Gold potatoes can provide a buttery flavor instead.
- Chicken Broth – Base liquid that adds depth; opt for Swanson Natural Goodness for the best results.
- Kosher Salt – Enhances flavor; adjust the amount based on your taste preferences.
- Black Pepper – Adds a mild heat; freshly ground pepper boosts flavor dramatically.
- Smoked Paprika – Infuses a subtle smokiness, enhancing the complexity of the soup.
For Creaminess
- Cream Cheese – The secret thickener that creates a rich and creamy texture; softening it first helps with mixing.
- Whole Milk – Adds extra creaminess; feel free to use half-and-half for even richer results.
For Thickening
- Cornstarch – A vital thickener that should be whisked with milk to prevent lumps in your luscious potato soup.
For Garnish
- Sharp Cheddar Cheese – Melts into the soup, adding creaminess and flavor; freshly shredded is the way to go.
- Scallions – A fresh garnish that adds a pop of color and a mild onion flavor, completing your bowl of potato soup perfectly.
How to Make Instant Pot Potato Soup
Prep Ingredients: Begin by dicing the onion and celery, mincing the garlic, and peeling and cutting the potatoes into chunks. To keep your potatoes from browning, place them in a bowl of water while you prep the other ingredients.
Cook Bacon: Set your Instant Pot to Sauté mode and cook the bacon until it’s nice and crispy. Once done, remove the bacon, crumble it, and leave behind a bit of the rendered fat in the pot for flavor.
Sauté Aromatics: Add the diced onion, celery, garlic, salt, and black pepper to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Cook Potatoes: Stir in the potato chunks along with the chicken broth. Close the lid, making sure the valve is sealed, and cook on HIGH pressure for 10 minutes.
Prepare Thickener: In a small bowl, mix the cornstarch with milk until smooth; this will help thicken your soup without lumps.
Release Pressure: Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release. Take off the lid carefully.
Thicken Soup: Switch the Instant Pot back to Sauté mode, and stir in the cornstarch mixture followed by the cream cheese. Cook while stirring until the cheese is melted and the soup reaches your desired thickness, about 2-3 minutes.
Final Touches: Add the smoked paprika and sharp cheddar cheese, stirring until the cheese melts. Allow the soup to cool briefly before serving.
Optional: Top each bowl with crumbled bacon and sliced scallions for added flavor and freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Potato Soup?
There’s nothing quite like a cozy bowl of soup to bring everyone together, especially when paired with delightful sides.
- Crusty Baguette: The perfect companion for dipping, its chewy texture contrasts beautifully with the creamy soup.
- Garden Salad: A refreshing mix of greens and veggies adds a crisp, vibrant contrast to the rich potato soup’s warmth.
- Garlic Bread: Buttery and fragrant, it complements the smoothness of the soup and is great for sopping up every last drop.
- Dinner Rolls: Soft and fluffy, these rolls are a comforting addition, perfect for adding a bit more heartiness to your meal.
- Roasted Vegetables: Seasonal veggies roasted to perfection provide an earthy finish; their slight sweetness balances the soup’s savory flavors.
- Cheese Platter: A selection of cheeses, nuts, and dried fruits can create a delightful charcuterie experience to elevate your soup night.
- Crispy Bacon Bits: Serve alongside or as a topping for your soup—the smoky crunch adds a fun textural element to each creamy spoonful.
- Iced Tea or Lemonade: A refreshing beverage choice that cuts through the richness of the soup, offering a balance that refreshes the palate.
- Chocolate Chip Cookies: End your meal on a sweet note; these cookies add a warmth that complements the flavors of the soup beautifully.
Potato Soup Variations & Substitutions
Customize your comforting bowl of warmth with these creative twists that add fun flavors and textures!
- Potato Swap: Replace russet potatoes with Yukon Golds for a buttery, creamy texture that enhances the soup’s richness.
- Vegetarian Delight: Omit bacon and use vegetable broth instead of chicken broth to make a hearty vegetarian version brimming with flavor.
- Nutritious Greens: Toss in fresh kale or spinach during the last minutes of cooking for added nutrients and vibrant color.
- Tangy Twist: Substitute cream cheese with sour cream or Greek yogurt for a delightful tang that brightens up the flavor.
- Cheesy Goodness: Stir in grated Parmesan at the end for an additional layer of cheesy richness that complements the sharp cheddar.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you’re craving a little heat in your comforting soup.
- Herb Infusion: Incorporate fresh herbs like thyme or rosemary for aromatic depth that enhances the overall comforting experience.
- Creamy Alternatives: Use cashew cream or nut-based milk for a dairy-free option, maintaining a creamy texture while accommodating dietary preferences.
Explore these variations to create your own unique version of this soul-soothing potato soup!
How to Store and Freeze Potato Soup
Fridge: Store in an airtight container for up to 4 days. The flavors deepen overnight, making it even more delightful the next day.
Freezer: Potato soup can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers for easy portioning.
Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if needed to adjust the consistency. For microwave, heat individual servings, stirring halfway through.
Storage Tip: Avoid freezing potato soup with cream cheese already mixed in, as it can affect the texture; instead, add cream cheese when reheating for a creamy finish.
Expert Tips for Potato Soup
- Choose your potatoes: Russet potatoes are ideal for that creamy texture, but Yukon Golds work beautifully for a buttery flavor.
- Don’t rush the pressure release: Always allow the Instant Pot’s pressure to naturally release for at least 10 minutes to prevent splattering and retain flavors.
- Mix thoroughly: Cut cream cheese into smaller chunks before adding it to prevent lumps and ensure a smooth, creamy potato soup.
- Whisk your thickener: To maintain a velvety soup, whisk cornstarch with milk until smooth before adding to the hot soup—this eliminates clumps.
- Adjust seasoning: Always taste and adjust your seasoning—salt and pepper can make a big difference in enhancing the comforting flavors of your potato soup.
Make Ahead Options
These potato soup delights are perfect for meal prep enthusiasts! You can chop the vegetables (onion, celery, and potatoes) up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. For added convenience, you can also cook the bacon and sauté the aromatics ahead of time; just refrigerate and reheat before adding the potatoes and broth. If you prep the soup itself, it can be stored in the fridge for up to 3 days—simply reheat and stir in the cream cheese and cheese just before serving to maintain creaminess. This way, you’ll enjoy comforting, homemade potato soup with minimal effort during your busy week!
Instant Pot Creamy Potato Soup with Cream Cheese Recipe FAQs
Why is it important to choose the right potatoes for potato soup?
Absolutely! The type of potato you choose can greatly affect the texture of your soup. Russet potatoes are ideal as they break down nicely and create that creamy consistency, while Yukon Golds lend a buttery flavor. If you’re looking for a firmer texture, red potatoes can also be a good option. Just remember, the creamier the potato, the richer the soup!
How should I store leftover potato soup?
Very simple! Store your potato soup in an airtight container in the fridge for up to 4 days. If you plan to enjoy it later, the flavors actually improve overnight! Just be sure to let it cool before sealing it up to maintain that delightful taste.
Can I freeze the potato soup and for how long?
Absolutely! You can freeze potato soup for up to 2 months. To do this, allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty bags. If your soup contains cream cheese, consider adding it after reheating to maintain the creamy texture.
What’s the best way to reheat my potato soup?
For stovetop reheating, warm the soup over medium-low heat and stir frequently. If the soup has thickened, adding a splash of broth can help achieve your desired consistency. In the microwave, heat individual servings, stirring halfway through to ensure even warming. This way, you’ll enjoy the same comforting flavors as when you first made the soup!
Can I make this soup vegetarian?
Very much so! For a vegetarian version of this potato soup, simply omit the bacon and substitute chicken broth with vegetable broth. You can also pack in some leafy greens like kale or spinach for added nutrients and color while still enjoying that creamy goodness.
What should I do if my soup is too thick?
No worries at all! If your potato soup turns out thicker than you’d like, you can easily adjust it by adding more chicken broth or milk until you reach your preferred consistency. Just warm it up on the stove while stirring gently, and it should loosen nicely!
Creamy Instant Pot Potato Soup That Will Warm Your Soul
Ingredients
Equipment
Method
- Begin by dicing the onion and celery, mincing the garlic, and peeling and cutting the potatoes into chunks. To keep your potatoes from browning, place them in a bowl of water while you prep the other ingredients.
- Set your Instant Pot to Sauté mode and cook the bacon until crispy. Remove the bacon, crumble it, and leave some rendered fat in the pot.
- Add the diced onion, celery, garlic, salt, and black pepper to the pot. Sauté until softened and fragrant, about 5 minutes.
- Stir in the potato chunks along with the chicken broth. Close the lid, ensuring the valve is sealed, and cook on HIGH pressure for 10 minutes.
- In a small bowl, mix the cornstarch with milk until smooth; this will help thicken your soup without lumps.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release. Carefully take off the lid.
- Switch the Instant Pot back to Sauté mode and stir in the cornstarch mixture followed by the cream cheese. Cook while stirring until melted and the soup reaches desired thickness, about 2-3 minutes.
- Add the smoked paprika and sharp cheddar cheese, stirring until melted. Allow to cool briefly before serving.