Cheesy potato soup is so easy, and can be made right in the Instant Pot. Cheesy Potato Instant Pot soup is one of our new favorite soups we have been making. Tender potatoes, tons of creaminess and cheese in each bite.
Are you looking for a flavorful potato soup recipe? Instant Pot Potato soup is so quick, it gives you that slow simmered flavor but a fraction of the time. It is now the only way I plan to make this potato soup recipe.
Cheesy Potato Soup
I saved a lot of prep work and reached for frozen potatoes in this recipe. You will find it to be a game-changer, and a tasty way to enjoy soup without all the peeling and chopping of the potatoes.
How Long Does It Take to Make Potato Soup In The Instant Pot
You will cook your soup in the soup setting for 10 minutes. Then allow it to naturally release for 15 minutes and then push out all the rest of the pressure. Also, take into consideration you have around 7-10 minutes for your soup to come to pressure. Overall around 30 minutes or so you have dinner ready to serve the hungry kiddos.
Looking for more tasty soup recipes
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What To Serve With Potato Soup
- Oyster crackers
- Bread for dipping
- Crisp green salad
- Grill ham and cheese sandwiches
You can make this soup a meal in one or opt to pair with any of your favorite sides. We tend to do just crackers or bread next to it for dipping.
What Are The Best Potatoes For Potato Soup
We used frozen potatoes to cut down prep. But if you want to peel and dice up potatoes reach for a Yukon gold or even Russet. Both are great for giving your soup a thicker texture from the starches that are released as it cooks.
How To Store Leftover Potato Soup
You will want to store any leftover soup in the fridge for up to three days. If you don’t add meat into your soup it will store for up to 5 days in the fridge. Make sure the container is airtight to prevent it from going bad faster.
Because of the dairy in this recipe, you will find it doesn’t freeze that well. The potatoes will break down a lot as it thaws and the texture can become lumpy. It will still taste okay, the whole texture will be off if you do opt to freeze leftover soup.
- 32 oz frozen diced potatoes
- 1 sweet onion, diced
- 1 tsp minced garlic
- 1 tsp parsley
- 32 oz chicken broth
- 1 cup water
- 3 tablespoons flour
- 1 tsp salt
- 1 tsp pepper
- ¾ cup milk
- ¼ cup heavy whipping cream
- 4 cups shredded mild cheddar cheese
- 1 large bag real bacon bits
- Sliced green onions, for garnish
- In a small mixing bowl, mix flour, salt, pepper, milk, heavy whipping
cream, and minced garlic, and set aside.
- Put frozen potatoes in the bottom of the instant pot. Top with onion, chicken broth, and water.
- Put the lid on and set it to seal. Cook on soup setting for 10
- After cooking, natural release for 15 minutes and then
switch to quick release.
- Switch to sauté and add already mixed milk mixture and shredded cheese, stirring until the cheese is melted.
- Remove your insert from the instant pot so the bottom doesn’t
scorch. Serve with real bacon bits and green onions sprinkled on top.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 427Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 1198mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 20g