For all of our bickering, in grade school my two younger sisters and I united around one, critical point of view: when Mom let us pick what to order for lunch, the correct answer was Panera’s baked potato soup (in a bread bowl, obviously). Years later, I still have a serious soft spot for potato soup, although these days, my first choice is this healthy, easy Instant Pot Potato Soup.
Velvety rich, creamy, and cheesy just like the Panera soup I loved (and OK, I still do), this Instant Pot potato soup is made without without heavy cream, yet it tastes absolutely indulgent.
It combines fresh ingredients like potatoes and onion with pantry staples, so it’s both wholesome and convenient.
Like my go-to classic Crockpot Potato Soup and this surprisingly zippy Potato Leek Soup, this delish Instant Pot cheesy potato soup recipe derives its creaminess from the potatoes themselves, along with cauliflower and Greek yogurt.
The end result? I like this recipe better than Panera’s potato soup!
It’s equally comforting, better for you, and at less than $2.50 per serving, it’s a serious money saver compared to eating out too.
5 Star Review
“This was delicious! I loved the combination of the potatoes and cauliflower, and the addition of the greek yogurt and sharp cheddar really works! I will make this soup again – very tasty!”— Norma —
How to Make The Best Instant Pot Potato Soup
The base recipe for this soup is simple. Start here, then top it off to your heart’s content!
- Yukon Gold Potatoes. Yukon golds have a naturally rich, buttery quality and creamy consistency that makes them the best potatoes for potato soup, though they are not the only option.
- Cauliflower. SURPRISE! Or is it? At this point, adding raw cauliflower to vegetable soups to make them thick and creamy without changing their taste or adding unnecessary fat has become a signature move (see: Instant Pot Carrot Soup; Instant Pot Broccoli Cheese Soup; Vegan Pumpkin Soup). It’s so effective, you’ll want to make it your go-to soup strategy too.
- Chicken Bouillon. Ever start to make a soup, only to realize that you don’t have chicken broth on hand? Or have you purchased broth, only used a portion of the carton, then had to pour out the rest? This is your solution! It will allow you to make Instant Pot potato soup without chicken broth, yet keep the same, full flavor.
- Greek Yogurt. Instead of making this an Instant Pot potato soup with cream cheese, I used Greek yogurt. It makes this soup rich and creamy, and Greek yogurt is high in protein and low calorie too.
- Cheese. Sharp cheddar + Parmesan make up the dynamic potato soup duo. Since these are fully flavored, you can use less, making this soup lighter, without losing a speck of flavor.
- Onion + Garlic. A must-have for soup flavor complexity. I love that they sauté right in the Instant Pot.
Topping Instant Pot Potato Soup
One of the best parts of a potato soup is tasty toppings. Take inspiration from my Crockpot Baked Potatoes and load up your bowl with any (or all!) of the below:
- Chives. Freshness + color.
- Bacon. This easy Oven Baked Bacon is the best way to cook it.
- Croutons. They add crunch and become pleasurably soft as they absorb the creamy potato soup.
- Plain Greek Yogurt. My healthy stand-in for sour cream.
- Turn your Instant Pot to sauté, and saute the onion and garlic in the butter.
- Pour in the water and the bouillon. Stir until dissolved.
- Add the remaining vegetables and seasoning. Pressure cook for 10 minutes. When done, immediately vent.
- Purée, let cool, then stir in the yogurt and cheese.
- Serve hot with whatever toppings you like. (See my favorites below!) ENJOY!
Pair this potato soup with Riesling, Sauvignon Blanc, Chardonnay, or Pinot Noir.
- To Store. Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm soup in a Dutch oven over medium-low heat on the stovetop, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to thin the soup as needed.
- To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe container or ziptop bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Potato soup can become mealy when frozen, so the texture may change slightly, but it will still be tasty! If you know you want to freeze it, I recommend ensuring you puree your soup completely, so there aren’t any potato chunks remaining.
Recommended Tools to Make this Recipe
- Instant Pot. This is the Instant Pot I own and love!
- Ladle. My preferred method for easily transferring soup to bowls and storage containers.
- Immersion Blender. Easily puree soup without moving it to a separate blender.
Instant Pot Potato Soup
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced (about 2 teaspoons)
- 3 cups water
- 1 tablespoon chicken bouillon
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1 1/2-inch chunks, about 5 medium (you can also swap russet potatoes, though I find the flavor and texture of Yukon golds more buttery)
- 1 small head of cauliflower chopped into florets, about 4 cups
- 2 teaspoons spicy brown mustard
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 cup 2% plain Greek yogurt or a 7-ounce container, plus additional for serving
- 1/2 cup shredded sharp cheddar cheese plus additional for serving
- 1/4 cup grated Parmesan cheese
- Chopped fresh chives for serving
- Croutons baguette, additional cheese, additional Greek yogurt (optional, for serving)
- Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.
- Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.
- Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.
- Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.
- Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.
- TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm soup in a Dutch oven over medium-low heat on the stove, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to think the soup as needed.
- TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe container or zip top bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.
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