Instant Pot Potato Soup is everything comfort food is made of! Simple ingredients, hearty & filling, luscious creamy texture with all of your favorite toppings, satisfying on every level - this potato soup will have you coming back bite after bite!
I love my instant pot. I really do. I didn't get one for so long (and was given this one as a gift!) and just kept going back on forth on if it was worth it. Plus we do not have a lot of storage space so I never want to get another kitchen appliance that I won't use all the time.
But you know what, I really do love it and use it often. I think this is a great tool for specific things. And it makes making this potato soup a breeze!
So lets get started!
Ingredients Needed
- 3 Cups Cream
- 3 Cups Milk*
- 4 Tablespoons Butter
- 4 Pounds Russet Potatoes - peeled and finely diced
- 2 Teaspoons Salt + more for topping
- 1 Teaspoon Pepper + more for topping
How to Make
Step 1: Wash 4 pounds of potatoes. Peel each potato. Finely dice into small cubes.
PRO TIP: Fill a large bowl or your sink with cold water. Peel each potato, remove the skin, and place it in the cold water while you move on to the others. Placing the peeled potatoes will prevent them from browning while you are working. Do this while you are dicing the potatoes too.
Step 2: Place the diced potatoes in the instant pot along with the cream, milk, butter, salt, and pepper. Put on the lid and set to custom pressure cook time of 10 minutes.
(*NOTE - it will take 10-15 minutes for the instant pot to come to pressure plus the cooking time).
Step 3: Once the cooking time has finished, let naturally release for 10-20 minutes. You can do a quick release, but cover the steam valve with a towel as there may be some milk/cream splatter that releases as well. Remove the lid and with a potato masher, or the back of your wooden spoon, mash some of the potatoes down - thickening the mixture even more.
Step 4: Serve in a large bowl with all the bacon bits, shredded cheddar, sliced green onions, and freshly cracked black pepper your heart can handle!
That is it! It is so easy. So comforting. it makes you just want to snuggle up in your cozies by the fire and savor every drop of this potato soup. It's thick, it's hearty, it's homey, it's everything you want in a big bowl of warmth during the cold weather.
How to Make in a Slow Cooker
Yes! It is just as easy.
Add all your peeled and cubed potatoes along with the rest of the ingredients into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It will be finished when the potatoes are softened all the way through and the mixture is hot.
Enjoy with all of the toppings.
How to Make on the Stove
How do you think I made this before the instant pot?! On the stove just like my mamma taught me!
- Peel and dice the potatoes like above.
- Place in a large pot filled with water covering the potatoes and put on a burner with the lid on, medium-high heat and bring to a boil. Boil for 20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and add them back into the pot. Add in the rest of the ingredients.
- Follow the rest of the directions below - mashing the softened potatoes, and cooking until the milk and cream is hot.
How to Freeze
To freeze - place in a freezer-safe container or vacuum seal and keep in the freezer for 3-4 months.
To prepare - place the container in the fridge for 24 hours to thaw and follow the reheating instructions above.
Recipe
Instant Pot Potato Soup
- Total Time: 20 minutes
- Yield: 8-10
Description
Instant Pot Potato Soup is everything comfort food is made of! Simple ingredients, hearty & filling, luscious creamy texture with all of your favorite toppings! Satisfying on every level - this potato soup will have you coming back bite after bite!
Ingredients
- 3 Cups Cream
- 3 Cups Milk*
- 4 Tablespoons Butter
- 4 Pounds Russet Potatoes - peeled and finely diced
- 2 Teaspoons Salt + more for topping
- 1 Teaspoon Pepper + more for topping
Toppings
- Bacon Bits
- Cheddar Cheese
- Green Onion
Instructions
- Wash 4 pounds of russet potatoes. Fill a large bowl or your sink with cold water. Peel each potato, removing the skin, and place it in the cold water while you peel the others. Placing the peeled potatoes in the cold water will prevent them from browning while you are working.
- Finely dice the potatoes in small cubes. Just like above, place the diced cubed into cold water while you finish dicing the rest.
- Place the diced potatoes in the instant pot along with the cream, milk, butter, salt, and pepper. Stir to make sure the potatoes haven't stuck to the bottom and to combine everything.
- Place the lid on and set to a custom pressure cook time of 10 minutes. (*NOTE - it will take 10-15 minutes for the instant pot to come to pressure plus the cooking time).
- Once the cooking time has finished, let naturally release for 10-20 minutes. You can do a quick release, but cover the steam valve with a towel as there may be some milk/cream splatter that releases as well. This will help prevent a bigger mess.
- Remove the lid and with a potato masher, or the back of your wooden spoon, mash some of the potatoes down - thickening the mixture even more.
- Stir, and taste if more salt is needed. This can also be added at the end. Do not be afraid of over-salting - potatoes need it for the flavor.
- Scoop out into bowls and top with bacon bits, shredded cheddar cheese, sliced green onion, and freshly cracked black pepper. Enjoy!
To Make In A Slow Cooker
- Add all your cubed and peeled potatoes and the rest of the ingredients into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It will be finished when the potatoes are softened and fork tender and the mixture is hot.Enjoy with all of the toppings.
To Make on the Stove
- Peel and dice the potatoes like above. Place in a large pot filled with water covering the potatoes. Place on a stove with the lid on medium-high heat and bring to a boil. Boil for 20 minutes or until fork-tender.
- Drain the potatoes and add back into the pot and add in the rest of the ingredients.
- Follow the directions above - mashing the softened potatoes, and cooking until the milk and cream are hot.
Notes
- I use whole milk for this recipe but any other fat percentage can be used. If using skim just know it will change the flavor and creaminess factor slightly.
- To store leftovers, just cover and keep in the fridge for up to a week. To reheat - either place on the stove in a pot on medium with some water to thin out and cooked until warmed through. Or in a bowl with some water to thin out and warmed in the microwave.
- To freeze, place in a freezer-safe container or vacuum seal and keep in the freezer for 3-4 months. To prepare, place in the fridge for 24 hours to thaw and follow the reheating instructions above.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner/Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 334
- Sugar: 6.8 g
- Sodium: 536 mg
- Fat: 20.2 g
- Carbohydrates: 33.1 g
- Fiber: 4.4 g
- Protein: 6.4 g
- Cholesterol: 60.2 mg
