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!
- 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
- Bacon Bits
- Cheddar Cheese
- Green Onion
- 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.
- 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
- 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
Keywords: Instant Pot Potato Soup