There’s a special kind of comfort that comes from a warm bowl of soup, especially on a chilly evening. The moment I popped the lid on my Instant Pot and caught the aromatic blend of sautéed bacon, garlic, and onions, I knew I was about to dive into something truly delightful. This creamy potato soup has become my go-to for quick dinners—it’s not just about filling up; it’s about indulging in rich, velvety flavors stirred to perfection with cream cheese.
Whether you’re wrapping up a hectic day or hosting a casual get-together, this recipe transforms simple ingredients into a heartwarming dish that will leave everyone asking for seconds. With minimal prep and just over 50 minutes of cooking, you’ll find that making a comforting meal at home can be both easy and satisfying. So grab your apron and let’s transform ordinary russet potatoes into an extraordinary creamy delight that’s sure to please!
Why is potato soup the ultimate comfort food?
Simplicity: This creamy Instant Pot potato soup is easy to whip up, requiring just a few basic ingredients and minimal prep time.
Irresistibly Creamy: The addition of cream cheese gives you a luscious, velvety texture that’s hard to resist.
Quick Cook Time: In just over 50 minutes, you can have a hearty meal ready, perfect for busy weeknights.
Versatile Ingredients: Swap in different potatoes or add your favorite garnishes for a personalized twist.
Crowd-Pleaser: Whether it’s a cozy family dinner or a gathering with friends, this soup is sure to win hearts! Enjoy it paired with a side salad for a balanced meal.
Potato Soup Ingredients
One taste of this creamy potato soup, and you’ll understand why it’s the ultimate comfort food!
For the Soup Base
- Bacon – Adds richness and a smoky flavor; use hickory-smoked for better fat rendering.
- Onion – Brings sweetness and depth to create a flavorful foundation.
- Celery – Infuses a fresh crunch and enhances the overall flavor profile.
- Garlic – Delivers aromatic notes that elevate the dish.
- Russet Potatoes – The star of your potato soup; they create a creamy base when cooked down. Consider Yukon Golds for a buttery finish.
- Chicken Broth – The essential base liquid that adds depth; Swanson Natural Goodness is a great choice.
For Seasoning
- Kosher Salt – Enhances flavors and makes everything pop.
- Black Pepper – Introduces a subtle heat; adjust according to taste.
- Smoked Paprika – Adds a hint of smokiness that complements the soup beautifully.
For Creaminess
- Cream Cheese – The secret to that unbeatable creamy texture; cut into small cubes for easier melting.
- Whole Milk – Works together with cornstarch to thicken the soup perfectly.
- Cornstarch – Acts as a thickener; mix thoroughly with milk before adding to prevent any lumps.
For Garnishing
- Sharp Cheddar – Provides an irresistible melted creaminess; freshly shredded cheese melts better for garnishing.
- Scallions – Fresh garnish that adds brightness and a slight crunch to each bowl.
Feel free to adapt this potato soup recipe with your favorite additions, but with these ingredients, you’re well on your way to creating a cozy, comforting meal!
How to Make Creamy Instant Pot Potato Soup
Prep Ingredients: Start by dicing the onion and celery, mincing the garlic, and peeling and chunking the russet potatoes. Don’t forget to prepare your bacon—this will add a lovely richness!
Sauté Bacon: Turn on the Instant Pot and sauté the bacon for 6-8 minutes until it’s crispy. Once done, remove the bacon, crumble it, and leave about 2 tablespoons of bacon fat in the pot for flavor.
Cook Vegetables: Add the diced onion, celery, minced garlic, kosher salt, and black pepper to the pot. Cook for 5 minutes, stirring often, until the vegetables are softened and fragrant.
Add Potatoes and Broth: Stir in the potato chunks and pour in the chicken broth. Close the lid securely, then set the Instant Pot to HIGH pressure and cook for 10 minutes.
Mix Thickening Agents: In a separate bowl, combine whole milk and cornstarch until smooth. This mixture will help thicken your soup beautifully.
Release Pressure: Once the cooking time is up, let the pressure naturally release for 10 minutes before carefully performing a quick release to let out any remaining steam.
Blend and Thicken: Switch the Instant Pot back to Sauté mode. Add the milk-cornstarch mixture and cubed cream cheese to the pot, stirring continuously for about 4 minutes until the soup is smooth and thickened.
Add Final Touches: Stir in the smoked paprika and sharp cheddar cheese until melted and well combined. Allow the soup to rest for 10 minutes before serving; this lets the flavors marry beautifully.
Garnish and Serve: Ladle the creamy potato soup into bowls and garnish with the crumbled bacon, additional cheddar, and freshly sliced scallions for a delightful finishing touch.
Optional: Serve with warm crusty bread or a side salad for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Potato Soup
Fridge: Store leftover potato soup in an airtight container for up to 4 days. The flavors develop beautifully overnight, providing an even more comforting meal.
Freezer: Cool the potato soup completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Make sure to leave some space at the top for expansion.
Thawing: To thaw, transfer the soup to the fridge for 24 hours before reheating. This gentle thawing preserves flavor and texture.
Reheating: Heat the soup on the stovetop over low-medium heat. Add a splash of milk or broth to adjust the consistency, stirring until warmed through and creamy again.
Expert Tips for Creamy Potato Soup
- Use Fresh Ingredients: Opt for fresh produce and high-quality bacon for the best flavor; these elevate your potato soup beyond the ordinary.
- Cube Cream Cheese Small: Cut the cream cheese into smaller cubes to ensure it melts smoothly and blends well into the soup, creating a creamy texture.
- Careful Pressure Release: Avoid rushing the natural pressure release; this helps prevent splattering and maintains the creamy consistency of your potato soup.
- Mix Cornstarch Thoroughly: Always mix cornstarch with milk before adding it to the soup to prevent lumps; this step guarantees a smooth finish.
- Let It Rest: Allow the soup to sit for about 10 minutes after cooking; this not only enhances thickness but also allows flavors to deepen.
Potato Soup Variations
Feel free to let your creativity shine and customize this comforting dish to suit your tastes!
Yukon Gold: Swap russet potatoes for Yukon Golds to add a buttery richness that enhances the overall flavor.
Vegetarian Delight: Use vegetable broth and omit the bacon for a savory vegetarian twist that keeps all the creamy goodness intact.
Ham It Up: Add diced cooked ham for a protein boost; it infuses the soup with additional heartiness and flavor.
Herb Infusion: Stir in fresh herbs like chives or thyme right before serving for an aromatic lift that brightens each spoonful.
Spicy Kick: Incorporate diced jalapeños or a dash of cayenne pepper for a spicy finish that warms your soul even more.
Creamy Dream: For extra creaminess, replace half of the milk with heavy cream; the soup will become even more luscious and decadent.
Cheesy Variations: Experiment with different cheeses for garnishing, such as crumbled feta or gouda, to introduce unique flavor profiles.
Additional Veggies: Throw in frozen peas or corn during the last few minutes of cooking for added sweetness and texture to your creamy masterpiece.
Make Ahead Options
These creamy Instant Pot potato soup preparations are perfect for meal prep enthusiasts! You can chop the onion, celery, and potatoes up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. The bacon can also be cooked ahead of time and crumbled, allowing you to simply toss it in when you’re ready to finish the soup. When the time comes to serve, sauté your prepped ingredients, add the broth, and cook according to the recipe. This makes your busy weeknight cooking a breeze while ensuring the potato soup remains just as delicious!
What to Serve with Creamy Instant Pot Potato Soup?
There’s something magical about complementing a creamy, soul-warming soup with the right side dishes; it creates a delightful dining experience for all.
- Crusty Baguette: A warm, crusty baguette is perfect for dipping. Its texture contrasts beautifully with the creamy soup, and it can soak up every last drop.
- House Salad: A fresh salad with a zingy vinaigrette balances the richness of the soup. Crisp greens and colorful veggies bring a refreshing touch to your meal.
- Garlic Breadsticks: Soft and savory, these breadsticks are a hit with everyone. Their buttery flavor pairs wonderfully, enhancing the hearty experience of the creamy soup.
- Pickled Vegetables: The zesty crunch of pickled veggies brings a bright contrast to the velvety potato soup. They add an exciting surprise in each bite!
- Apple Crisp: For a sweet treat, serve up some warm apple crisp. Its cinnamon aroma complements the savory elements of the soup while providing a comforting finish.
- Crisp White Wine: A chilled glass of Sauvignon Blanc cuts through the creamy texture, bringing a refreshing pop against the soup’s warmth.
- Cheesy Grits: Creamy, cheesy grits are a Southern twist that brings both warmth and heartiness, making for a comforting meal that’s absolutely satisfying.
- Roasted Brussels Sprouts: Slightly caramelized and crispy, these sprouts enhance the overall meal with their earthy flavor, creating textural diversity alongside the creamy soup.
Creamy Instant Pot Potato Soup with Cream Cheese Recipe FAQs
What type of potatoes are best for potato soup?
Absolutely! Russet potatoes are the star for their creamy texture, but you can also use Yukon Golds for a buttery finish. If you prefer firmer chunks, red potatoes are an excellent choice too. Just make sure to cut them into even pieces for consistent cooking.
How do I store leftover potato soup?
Store your leftover potato soup in an airtight container in the fridge for up to 4 days. It tends to taste even better the next day as the flavors meld together. If needed, give it a good stir before serving—it can thicken in the fridge!
Can I freeze potato soup?
Yes, you can freeze potato soup! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months—just be sure to leave some room at the top for expansion. When ready to enjoy, thaw it in the fridge for 24 hours before reheating.
What if my potato soup is too thick?
Very often, potato soup will thicken as it cools. If you find it’s too thick, simply add a splash of milk or broth during reheating to reach your desired consistency. Stir well until warmed through, and you’ll be enjoying that creamy goodness again in no time!
Are there any dietary considerations I should be aware of?
Definitely! If you’re serving this potato soup to someone with dairy allergies, consider swapping the cream cheese with a dairy-free alternative. When choosing bacon, look for turkey or vegetarian options to accommodate varying diets without sacrificing flavor.
Creamy Instant Pot Potato Soup That Warms Your Soul
Equipment
- - Instant Pot
Ingredients
For the Soup Base
- 6 oz Bacon Hickory-smoked for better fat rendering
- 1 medium Onion Diced
- 1 cup Celery Diced
- 4 cloves Garlic Minced
- 4 large Russet Potatoes Peeled and cubed
- 32 oz Chicken Broth Swanson Natural Goodness recommended
For Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Smoked Paprika
For Creaminess
- 8 oz Cream Cheese Cut into small cubes
- 1 cup Whole Milk
- 2 tbsp Cornstarch Mix with milk before adding
For Garnishing
- 1 cup Sharp Cheddar Freshly shredded
- 2 tbsp Scallions Sliced
Instructions
How to Make Creamy Instant Pot Potato Soup
- Prep Ingredients: Start by dicing the onion and celery, mincing the garlic, and peeling and chunking the russet potatoes. Prepare your bacon.
- Sauté Bacon: Turn on the Instant Pot and sauté the bacon for 6-8 minutes until crispy. Remove, crumble, and leave 2 tablespoons of fat.
- Cook Vegetables: Add onion, celery, garlic, salt, and pepper. Cook for 5 minutes until softened.
- Add Potatoes and Broth: Stir in potato chunks and pour in chicken broth. Set to HIGH pressure and cook for 10 minutes.
- Mix Thickening Agents: Combine whole milk and cornstarch until smooth before adding to the soup.
- Release Pressure: Let the pressure naturally release for 10 minutes before a quick release.
- Blend and Thicken: Switch to Sauté mode, add milk-cornstarch mixture and cream cheese. Stir for 4 minutes until thickened.
- Add Final Touches: Stir in smoked paprika and cheddar until melted. Allow to rest for 10 minutes.
- Garnish and Serve: Ladle into bowls and garnish with bacon, cheddar, and scallions.