Instant Pot Potato Soup recipe tastes like a cheesy loaded baked potato in a thick and creamy soup. Make easy Pressure Cooker Baked Potato Soup in the instant pot or crock pot for a comforting weeknight dinner.

The Best Instant Pot Baked Potato Soup Recipe
Nothing beats an instant pot recipe with that slow cooked, comforting taste made in a fraction of the time. Potato soup made in the instant pot is ready to serve in less than 30 minutes!
Loaded Potato Soup tastes so cozy and comforting, but is quick enough to whip up for a weeknight meal. Chop up some carrots, celery, and potatoes and throw them in the pressure cooker. Soup is on in 8 minutes!
For even quicker kitchen prep, replace the chopped potatoes with a bag of frozen cubed hash browns. Skip the thawing and just dump them in!
Toppings for Baked Potato Soup
Make loaded baked potato soup by piling on the toppings! Similar to a baked potato bar, offer small bowls of fixings so everyone can garnish with their favorites. These toppings also work well for gluten-free potato soup.
- Cooked and chopped bacon, ham, or sausage.
- Sliced green onions or chives
- Sour cream or greek yogurt
- Grated cheddar cheese
- Croutons
- Chopped steamed broccoli
- Sauteed apples
How to Make Creamy Potato Soup
Making potato soup with cream cheese is the best way to have an ultra smooth, thick and creamy base. Instant Pot Potato Soup recipe uses a three-fold technique to make the creamiest potato soup ever!
First, thicken the soup with a cream / cornstarch mixture. I typically use half and half for the dairy, but heavy cream, milk, or non-dairy milk may also be used.
Next stir softened cream cheese into the soup to add more creaminess and thickness. Cream cheese blends in smoother if it is at room temperature and cut into cubes.
Finally, add freshly grated sharp cheddar cheese for another layer of flavor and creamy texture.
What Kind of Potatoes to Use in Instant Pot Loaded Potato Soup
Basically any potato will work in this recipe. I used peeled russet potatoes because that is what I had on hand, but you have options!
- Russet Potatoes – Peel the skins and cut into 1/2 inch pieces to cook quickly.
- Red Potatoes – Peel the skins or leave skins on for a heartier soup. Cube into smaller pieces.
- Yukon Gold Potatoes – These are preferred for potato soup because of their creamy flesh when cooked.
- Frozen Hash Browns – Save time and kitchen prep by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!
Can You Freeze Potato Soup?
Freezing potato soup isn’t recommended because the cream will break down and become grainy. Also the potatoes have a tendency to fall apart during reheating.
If you do wish to freeze potato soup, the taste will be fine after thawing, but the texture will be off. To “save” the soup from being unappealing, use an immersion blender to puree back to smooth creaminess.
For more soup freezing tips check out these helpful tips.
How to Make Potato Soup in an Instant Pot
- Melt butter in the instant pot. Add garlic and sauté for one minute. Stir in chopped potatoes, carrots, and celery.
- To the vegetables add chicken broth, dry mustard, Worcestershire sauce, salt, and pepper. Pressure cook on high for 8 minutes. Once the cook time ends quick release the pressure and carefully remove lid.
- Turn the pressure cooker to sauté function. Whisk together half and half with cornstarch and add to the pot while stirring. Cook and stir until thickened.
- Add softened cream cheese and stir until smooth. After cream cheese is incorporated add handfuls of shredded cheese, stirring between each addition. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
How to Make Baked Potato Soup in Slow Cooker
To have a warm comforting meal waiting for you make potato soup in the crockpot. Loaded potato soup comes together easily in the slow cooker by following these easy steps.
- Combine garlic, potatoes, carrots, celery, chicken broth, dry mustard, Worcheshire sauce, salt and pepper in the slow cooker. Stir to combine.
- Cook on LOW for 7-8 hours or HIGH 4-5 hours. Remove lid and turn heat to HIGH.
- Whisk together half and half with cornstarch. Add to crock pot and stir to combine. Cover and cook for an additional 15-20 minutes.
- Remove lid and stir in softened cream cheese with freshly grated cheese. Serve with optional toppings.
Vegetarian Instant Pot Potato Soup
To make vegetarian Instant Pot loaded potato soup simply swap out the chicken broth with vegetable broth.
Omit the crumbled bacon topping and instead top with crunchy croutons, chives, sour cream, or additional shredded cheese.
Dairy Free Instant Pot Potato Soup
For dairy free potato soup substitute almond milk, or any preferred non-dairy milk, for the half and half. Replace the cream cheese with a dairy-free cream cheese, such as Daiya.
Instant Pot Potato soup will still be creamy without adding the cheese. To add cheese flavor, though, use dairy free grated cheese.
To thicken the soup more increase cornstarch to 5 tablespoons mixed with non-dairy milk. Alternatively, use a potato masher or blender to slightly puree vegetables and thicken soup.
How to Thicken Pressure Cooker Baked Potato Soup
There are several ways to achieve thick and hearty loaded potato soup.
First use a cornstarch slurry. This means whisking a few tablespoons of cornstarch into a liquid. While it is being poured into gently simmering soup, stir until blended and thickened.
Another gluten free alternative to flour thickener is using xanthan gum in soup. Stir in 1 tablespoon xanthan gum after the pressure release. This works well for making low carb soups, such as Pumpkin Sausage Soup.
Use a potato masher, immersion blender, or standard blender to make potato soup even thicker after using thickeners. Breaking down and blending the potato starches thicken the soup even more.
Tips for Making Old Fashioned Potato Soup
- Add cooked crumbled sausage or chopped ham for Potato Sausage Soup or Potato Ham Soup.
- To reduce calories substitute milk or non-dairy milk for the half and half. The cheese may also be omitted and you will still have a creamy potato soup.
- Swap out any of the vegetables for chopped broccoli, mushrooms, onions, cauliflower, or leeks.
- Use sharp cheddar or extra sharp cheddar cheese for best flavor.
- Make extra cheesy potato soup by adding an additional cup of shredded cheese.
- Use freshly grated cheese. Packaged pre shredded cheese has a tendency to make soups grainy because of the additives.
- For a thicker potato soup use a potato masher or immersion blender to slightly puree and mash vegetables.
- Save time by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!
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step-by-step web story instructions for this recipe!
More Comforting Instant Pot Soup Recipes
- Easy Instant Pot White Chicken Chili is a creamy, white bean chili loaded with tender chicken, diced chiles, and a secret ingredient to make this the best white chicken chili ever!
- Thick and creamy Instant Pot Broccoli Cheese Soup is a healthier and naturally gluten free broccoli cheddar soup prepared in only 15 minutes!
- Chicken Chorizo Chili makes one of the best chorizo chili recipes with tender chunks of chicken, a spicy red sauce, beans and secret ingredient spices.
- Stuffed Pepper Soup recipe makes the perfect easy, comfort food meal for weeknight dinners.
- Chicken and Dumplings are a thicky, creamy bowl of comfort made in the pressure cooker or crockpot.
- Better than Olive Garden’s Zuppa Toscana, made in minutes in an Instant Pot!
SAVE THIS Instant Pot Loaded Potato Soup Recipe TO YOUR PINTEREST BOARD!
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Instant Pot Loaded Baked Potato Soup
Ingredients
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 pounds potatoes (see recipe notes for potato suggestions), chopped into 1/2 inch pieces
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup half and half
- 3 tablespoons cornstarch
- 6 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar, freshly grated
Optional toppings for serving:
Instructions
Instant Pot Directions:
- Press SAUTE on the Instant Pot and add butter. When butter is melted add garlic and sauté for 1 minute. Add potatoes, carrots, and celery to the pot and stir to combine. Press CANCEL.
- To the vegetables add chicken broth, dry mustard, Worcestershire sauce, salt, and pepper. Secure lid on pressure cooker and make sure valve is in sealed position. Cook at HIGH PRESSURE for 8 minutes. Once the cook time ends quick release the pressure and carefully remove lid.
- After the pressure has dropped carefully remove the lid and turn pressure cooker to SAUTE. Whisk together half and half with cornstarch and add to the pot while stirring. Cook and stir for 1 minute.
- Add softened cream cheese and stir until smooth and melted. After cream cheese is incorporated add handfuls of shredded cheese, stirring between each addition. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.
Slow Cooker Directions:
- Combine diced butter, garlic, potatoes, carrots, celery, chicken broth, dry mustard, Worcheshire sauce, salt and pepper in the slow cooker. Stir to combine.Cook on LOW for 7-8 hours or HIGH 4-5 hours.
- Remove lid and turn heat to HIGH. Whisk together half and half with cornstarch. Add to crock pot and stir to combine. Cover and cook for an additional 15-20 minutes.
- Remove lid and stir in softened cream cheese with freshly grated cheese. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.
Recipe Notes
Tips for Making Potato Soup:
- Add cooked crumbled sausage or chopped ham for Potato Sausage Soup or Potato Ham Soup.
- To reduce calories substitute milk or non-dairy milk for the half and half. The cheese may also be omitted and you will still have a creamy potato soup.
- Swap out any of the vegetables for chopped broccoli, mushrooms, onions, cauliflower, or leeks.
- Use sharp cheddar or extra sharp cheddar cheese for best flavor.
- Make extra cheesy potato soup by adding an additional cup of shredded cheese.
- Use freshly grated cheese. Packaged pre shredded cheese has a tendency to make soups grainy because of the additives.
- For a thicker potato soup use a potato masher or immersion blender to slightly puree and mash vegetables.
What Kind of Potatoes to Use:
- Russet Potatoes – Peel the skins and cut into 1/2 inch pieces to cook quickly.
- Red Potatoes – Peel the skins or leave skins on for a heartier soup. Cube into smaller pieces.
- Yukon Gold Potatoes – These are preferred for potato soup because of their creamy flesh when cooked.
- Frozen Hash Browns – Save time and kitchen prep by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!
Bob R. says
Baked Potato Soup (including this recipe) is Perfect for freezing. I don’t know where you got the idea it wasn’t!
I have made it for years. And have not yet found a recipe that didn’t freeze very well!
My go-to BPS recipe is very good. I’d be happy to share it, if you are interested.
Melissa says
Thanks for letting me know, Bob! The potatoes don’t break down upon freezing? Is there a certain type of potato you use?
Best,
Melissa
u wilson says
saw this recipe on the InstantPot facebook group. Jumped in and made it immediately.My only substitution was Trader Joe’s miso/ginger broth instead of chicken broth. It was amazing!!!!!
Melissa says
Thank you so much! I’m so glad you were so inspired by the recipe!
Best,
Melissa
Kari Tolliver says
Warm and hearty on a cold wintry day! Delicious and even the picky 5 year old ate it! Made the instant pot version and it was very easy.
Melissa says
Hey Kari,
Always a bonus when the picky kid eats it! So glad you enjoyed the recipe. Thank you so much for writing!
Best,
Melissa
Bernie - A Gouda Life says
Made
This soup tonight in the slow cooker. Super easy and SUPER delicious. Bacon and extra cheese take it to the next level. Will definitely be making again – also passed the link along to my daughters. Thanks Melissa for sharing the recipe!
Melissa says
So glad you enjoyed it, Bernie! Doesn’t bacon and cheese do pretty much anything justice?! Thanks so much for taking the time to write in!
Best,
Melissa