This incredible Instant Pot potato soup is the perfect easy meal. It goes great with a couple of slices of fresh bread.
Loaded with cheese, delicious herbs, and plenty of vegetables makes this soup incredibly impressive. Whenever I make this soup, it is always a huge hit with almost no leftovers every time. I love topping it with some chopped chives and crispy bacon.
This soup should make enough to feed roughly four to six people. To feed even more people you will need to make some side dishes or double the recipe. You may need a larger Instant Pot if you decide to double the recipe.
I love keeping the leftovers of this soup for lunch or dinner the next day as they reheat very nicely. The leftovers will last in the fridge for three days or three months in the freezer. If storing in the freezer, I recommend storing it in serving size portions.
Potato Soup Side Dishes
There are quite a few different side dishes that will work great with this soup. Below is a couple of my favorites.
As I mentioned earlier, this soup goes perfectly with some fresh bread. I love dipping the bread into the soup and soaking up all those delicious flavors. A regular loaf of bread will work fine, but sourdough or olive bread is even better.
If you do not mind spending a bit of extra time in the kitchen, then some puff pastry cheese sticks will work brilliantly. They bake to be crunchy and loaded with lots of flavors from the cheese. Certainly, worth the extra effort.
A salad is perfect as it can be a refreshing change from the soup. I recommend a light salad such as a classic garden salad or a Greek salad. My favorite is a simple combination of lettuce, cherry tomatoes, cucumber, and red onion.
Changing the Recipe
There is not much that I would change with this recipe. However, if you want to tweak it, then below are a couple of ideas on what you can do.
The white wine can be left out of the recipe, but you will lose out on a little bit of flavor. You may also need to add a bit more chicken stock to ensure that the soup does not end up too thick.
Tinkering with the cheeses is a great way to alter the flavors of this soup without much hassle. You can add more different types of cheese, such as gouda or blue cheese. I would still keep the quantities the same.
There are loads of little extras that you can garnish the soup with. I love to top the soup with some crispy bits of bacon. However, there are loads of other ingredients that will work great such as croutons, chives, scallions, extra cheese, crème Fraiche, and so much more.
The recipe below will take you through all the steps to making this potato soup in the Instant Pot. Be sure to check out the cooking tips as they will help you perfect this delicious dish.
Instant Pot Potato Soup Recipe
- 30 g (1.1 oz) butter
- 1 onion, diced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 Tbsp garlic, crushed
- 125 ml (4.2 fl oz) white wine
- 1 kg (2.2 lb) potatoes, peeled and chopped
- 2 tsp chives
- 1 l (1.1 qt) chicken stock
- 250 ml (8.5 fl oz) heavy cream
- 1 cup cheddar cheese, grated
- ¼ cups parmesan cheese, grated
- Switch on the Instant Pot and set to sauté.
- Add the butter, onion, carrot, celery, and garlic. Cook for 3 minutes or until softened.
- Next, add the white wine and cook for a minute.
- Add the potatoes, chives, and chicken stock.
- Seal the pressure cooker and set it to pressure cook on high for 10 minutes.
- Allow to sit for 10 minutes before manually releasing the pressure.
- Using a stick blender, blend the soup until smooth.
- Set the Instant Pot to sauté, and add the cream and cheeses.
- Stir until the cheeses are melted and combined. Roughly five minutes.
- Season with salt and pepper.
- Serve & Enjoy.
- Any type of potato will work fine for this soup.
- You can use a regular food processor instead of a stick blender.
- You may need to add more fluid if the soup is too thick to your liking. On the flip side, a combination of cornstarch and water can be used to thicken the soup.
- For a slightly chunky soup, simply reduce the amount you blend the soup.
- Sour cream or Greek yogurt can be used instead of heavy cream. Other creams may also work.
Note: I use a 5.7L (6 Quart) Instant Pot for all of the pressure cooker recipes I have on this website. If you have a smaller or larger pressure cooker, you may need to adjust the quantities in this recipe.
The information above is an estimate generated by an online nutrition calculator.
More Potato Recipes
There are loads more delicious recipes that you can make using potato as the main ingredient. Below are a couple of my absolute favorite recipes.
The classic chip butty is a sandwich loaded with hot fries and a generous amount of tomato sauce. You can add some extras such as mustard, butter, or even gherkins. You will find this strange, delicious sandwich for sale at fish and chip shops.
For a delicious dish that can feed a crowd, you should check out our Tater Tot casserole recipe. It has a delicious ground beef gravy, loads of Tater Tots, and a generous amount of cheese. The casserole has all the ingredients required for one tasty meal.
I love this Instant Pot potato soup and hope that you give it a try. If you have some feedback, then please do not hesitate to leave a comment below.