Instant Pot Potato Soup with Bacon & Cheese
Instant Pot Potato Cheese Soup is a hearty, comforting meal featuring tender potatoes in a rich broth made with cheddar and cream cheese, topped with smoky bacon.
❤️ Why You’ll Love This Recipe: This soup is a quick and easy dinner—on the table in under 30 minutes—that’s perfect for chilly nights. Plus, it tastes even better the next day, so it’s a perfect meal to make ahead of time.
This Potato Cheese Soup has a thinner broth than other super-rich versions of potato soup, but it’s so full of flavor from cheese, potatoes, and bacon that it’s super filling. Corn and bacon add a sweet and crunchy texture to the dish.
It really is my family’s favorite potato soup!
Update: We make this loaded baked potato soup all winter long, so I’ve updated the post with tips, tricks, and new photos!
How to Make Instant Pot Potato Cheese Soup
This recipe is based on our Baked Potato Soup from Barbara Bakes. It has the same creamy texture and rich, cheesy flavor, but you don’t have to bake the potatoes separately, which saves a LOT of time.
The key with this recipe is to cook the potatoes in a steamer basket so they stay separate from the aromatics and broth. Doing this infuses the potatoes with great flavor, without breaking them down in the liquid. The soup ends up smooth and creamy with firm chunks of potato.
My favorite steamer basket for this meal is the Avokado Steamer Basket. It has a deep well and is easier to get in and out of the pressure cooker without spilling the potatoes.
If you don’t have a steamer, you can make this directly in the pot, but your potatoes will lose some of their shape.
Make-Ahead Potato Soup
This is a great make-ahead recipe! In fact, I like to make this the night before so that the potatoes can soak up plenty of flavor.
I also make twice the bacon and save half to warm and top the bowls of soup with. (More bacon is always better, right?)
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat it in the Instant Pot (using the pot-in-pot method for single servings) or on the stove to serve.
Can I Double or Halve the Recipe?
Yes, you can easily double or cut the recipe in half. Just make sure not to fill the pot past the fill line.
If you want to make half a batch in an 8-quart pressure cooker, add a can of chicken broth at the beginning of the recipe and don’t add more chicken broth later.
More Cheesy Instant Pot Soup Recipes
Try these other hearty pressure cooker soup recipes next:
- Creamy Instant Pot Tomato Basil Soup has a silky-smooth texture and plenty of umami flavor.
- Instant Pot French Onion Soup is a shortcut to the classic caramelized flavors.
- Broccoli Cheese Soup has a thick, luscious broth with pops of brightness from crisp-tender broccoli—plus just a 1-minute cook time!
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Potato Soup
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 6 cups peeled and cubed potatoes
- 2 14 oz. cans chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 tsp red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 oz. cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 2 cups half and half (can use fat free but soup will be thinner)
- 1 cup frozen corn
- 6 slices crisp-cooked bacon, crumbled
Instructions
- Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
- Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
- In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 60mgSodium: 1053mgCarbohydrates: 50gFiber: 4gSugar: 6gProtein: 13g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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This soup is one of my husband and my favorites! It is delicious! I usually use ham instead of bacon but we love bacon too. Very easy to make!
Thanks Jackie! Ham sounds like a delicious addition.
This is delicious and well worth the time. But I don’t know anyone who peels and dices 6 cups of potatoes, grates cheese, cubes cream cheese, chops onions & gathers & measures the seasonings as well as the broth and half and half in 10 minutes! LOL! I know I’m probably slower than many but it took me at least 30 mts. Nonetheless, a very worthwhile recipe to make and I thank you for sharing! I plan to make another batch and put in the freezer.
Thanks Glinda – glad the soup was a hit! For my recipes, generally, the prep time is the time before you start pressure cooking, so the saute time, etc. and not the time it takes to prep the ingredients since that time varies so much from person to person.
Got it – makes sense!
There’s a brand new 8 qt. NuWave Pressure Cooker sitting in my kitchen. It was time to put it to use. My husband has been asking for potato soup, which I usually make in a slow cooker. This time the pressure cooker was put to use. Happy I found your recipe, as it is a winner. Did make a couple of changes. Because didn’t have half and half, I used sour cream as a replacement. Don’t know what it tastes like with 1/2 and 1/2, but sour cream worked well for us. Also, I didn’t have a way to do the potatoes in the pressure cooker, so par boiled them. This worked out good. The potatoes are not mushy, and have a little “back bone.” Didn’t put in corn as it fights with my husband’s digestion. Did add garlic and Italian seasoning. Overall, it’s getting kudos from the hugs. I’m a 75 y.o. lady who loves to cook and bake. So this pressure cooker will send me to new avenues. This recipe will certainly go into the recipe notebook. I print out recipes and put them in a three ring binder. When I’m using them, they go on a hanger in my kitchen cupboard. See you later, and thank you.
Thanks Cheri – glad the soup was a hit! Love that you jumped in and used what you had and made the soup your own.
This is one of my favorite soups. Do you know if it will freeze well?
Thanks Sheryl – it’s one of my favorite soups too. I often freeze it in individual portions. The potatoes get a little bit soft but the soup freezes and reheats very well.
I just made this for the 2nd time. Instead of canned chicken broth I used Better than Bouillion. And used a can of cream corn rather than frozen. No bacon so used a pack of diced ham. So very good!! Also ordered the steamer basket you recommend, my ancient one has no handle! Thank you for a wonderful comfort food recipe fitting for this gloomy rainy election day here in the Pac NW.
Thanks Sandra – glad it was a big hit. Sounds like tasty changes.
The best potato soup!! This will not disappoint!
Very thankful this was shared with me and I have forwarded to many pals.
Curious though, would I need to modify this recipe much if I put in the crockpot?
Thanks Whit – so nice to hear you loved it and shared the recipe with others! I haven’t made it in a slow cooker, but you could combine my recipe with this one https://www.gimmesomeoven.com/slow-cooker-potato-soup-recipe/ and give it a try.
I made this for friends who were sick with COVID and they said it’s better than any soup they’ve had at Panera Bread! The only change I made was to omit the red pepper flakes and rather than using canned chicken broth, I used chicken flavor Better Than Bouillon and omitted the salt the recipe calls for since the Bouillon has quite a bit. I also used pre-cooked bacon that I chopped and added at the end (I hate frying bacon!) This soup is beyond good – I have a family member having surgery next week and know what I’ll be taking!
One of your commenters posted about the corn and that they were leaving it out – my friend actually said that she’d never had corn in potato soup and loved it!
Thanks, Barbara, for another great IP recipe.
Thanks for the rave review Brenda! Sorry to hear your friends have been sick with COVID. It’s nice of you to bring them soup. I’m so glad they enjoyed it.
I am a new Instant Pot user, having just got my 6 Quart Duo-Plus for Christmas. So I have been looking for a lot of beginner recipes and newbie information. I stumbled across your Cheesy Chunky Potato Soup Recipe because I love soups. BTW I should say that I am 72 years young and have been cooking since I was in my late teens. So although I am no expert, I do have a lot of mileage under my chef’s apron.
Anyway, to keep this short, I printed out your recipe because it sounded good AND easy — however the reason I am writing is because there is an ingredient in the soup that troubles me.
I LOVE CORN – but I don’t understand what it is doing in a delicios cheesy, bacony, creamy potato soup? I know I am going to be leaving it out of mine for sure and I felt I had to let you know how surprised I was to find it in you recipe! Other than that thank you for some good stuff.
Hi Rob – welcome to the world of pressure cooking. Corn chowders often have potatoes and chunky potatoes soup often have corn in them. It adds a nice pop of color, some sweetness and texture to the soup. If you just want a creamy potato soup, you’re going to want to puree the potatoes. Enjoy!
a friend bought us the Pressure Cooker XL for Christmas, and I have been afraid to use it. I want to do potato soup, but am finding a lack
of buttons. Not sure how to do the saute , and don”t have a basket either. any help to do a simple recipe??
Hi Lisa – anything you can make in the Instant Pot, you can make in your XL. Here’s my post on how to use it https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/
Hi, I’m still new to Instant pot
Please what button do you use, if you don’t have a Simmer button?
Hi Sue – to simmer on the Instant Pot, use Saute adjusted to less. Enjoy!
I’ve made this soup several times for funeral dinners at our church. I get rave reviews every time! Yesterday I had a fellow say that it was the best soup he’s ever had!
The only change that I made was to add 1 tbsp of oregano and 1 tbsp of parsley (instead of 2). Freshly shredded cheddar cheese is a must as opposed to bags of shredded cheese.
That’s great – thanks for sharing Natalie! It sounds like a tasty way to change it up.
Yummy!! A winner for sure. Thank you.
This looks like it makes a lot of soup. I have a small 2-qt size pressure cooker. If I half this recipe will it fit in the 2-qt?
Hi Toni – I think half will fit in a 2 quart. Just don’t fill it more than 2/3’s full.
Same timing if cooking 1/2 batch? Even in larger Insta?
Hi Mary Jo – you could make half a batch in an 8-quart pressure cooker, but add one can of chicken broth at the beginning of the recipe and don’t add more chicken broth later.
I have made this several times! We change it up a little each time!! One thing we did change completely:
Flour and cornstarch add a different flavor, so we don’t use. Instead, we use, dare I say it, instant mashed taters to thicken.
We also love it with fresh asparagus, instead of corn. I add bacon, chive and a dollop of sour cream to each bowl, before serving! Also a great warm French baguette is a good accompaniment. 😍
Thanks Denice – instant mashed potatoes is a great idea for thickening this soup. Love your other ideas as well.
You mentioned that you updated this for an Insta. Do you still have the original pressure cooker recipe? I have a Kuhn-Rikon that I’m not ready to part with but can’t figure out how to switch Insta recipes back to original pressure cooker recipes. Any tips?
Hi Laurie – Stovetop pressure cookers cook at a higher psi but they come to pressure faster, so the cook time is the same except for things with a long cook time like a pot roast, then you’ll decrease the cook time. So for this recipe, I wouldn’t change anything.
I just got a 3 quart instant pot, can this recipe be converted to one that size?
Hi Katrina – I would divide the recipe in half when making it in the 3 quart. The cook time will be the same. Enjoy!
I’ve made the recipe several times and it’s so delish. I always know when my husband is craving this recipe when he “accidentally” cooks too much bacon with breakfast and says “welp now we need to use it with dinner” lol. My husband made a request to make the sauce/broth a little thicker next time. Would I just add more of the cornstarch/water mixture? Thanks for
Hi Desiree – so nice to hear it’s a big hit! Love that your husband cooks bacon so you’ll make it. Yes, if you want it thicker, you can add more of the cornstarch slurry.
The whole family loved this soup! Going into the rotation for sure. Thanks so much!
Also, I added pieces of nice thick ham slices and it was amazing. I sautéed them with the onions in the beginning step.
Hello, Barbara, i’m windering if you think the flavor would suffer too much to substitute veggie bouillon for the chicken broth? I need a soup for a crowd with 1 vegetarian, I would leave the bacon as a separate dish to sprinkle on individually at the end.
Hi Barbara – I think veggie bouillion would be a delicious substitution.
Hi there, very interested to make this soup, I’m in England and I have no idea what half and half is? Is it cream? I’ve googled it but it didn’t really clarify. Hope this isn’t a stupid question!
Hi Amy – that’s a common question for those not in the US. “Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream.” https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959 Any blend of milk and cream will work in this recipe. Enjoy!
I’m wondering if I could omit the cream cheese? Or replace it with something else? It’s the only ingredient I don’t have on hand.
Hi Holly – yes, you can omit the cream cheese. Just use a light more cornstarch slurry to thicken the soup.
I am looking for a good recipe to take to a party. Will this recipe travel well if I cook it in the pressure cooker and then put it in a crock pot to take to the party? I am just learning to expand my simple cooking so sorry if this seems like a stupid question.
Hi Kristin – yes, this recipe is a good choice for taking to a party. I usually just put the lid on the pressure cooker and take it to the party in the pressure cooker. It will stay warm a good long time with the lid sealed shut and everyone is always interested in talking about Instant Pots lately. So it’s a great conversation starter. No dumb questions. Enjoy!
I asked whether you preferred white, red, or yellow onions for the soup but forgot to ask which potatoes you prefer. Thanks!
Hi Jeanne – I’ve only use russet potatoes and yellow onions, but I assume you could easily change it up to use whatever you have on hand.
Made this soup for my fiance’s sick grandmother (she is recovering from pneumonia). She was so blown away by it, she kept saying that she could not believe that it was a homemade soup. It was the most she has eaten since getting sick! Thank you for sharing this recipie and bringing some warmth to a sick old lady’s life. I’m making it right now (second time this week) because my family can’t get enough!
So nice of you to make soup for her Dakota. I’m so glad she loved it. Thanks for sharing your story.
Just the best potato soup ever. Nothing more to say. Thank you for this fabulous recipe!
Awesome – thank you Jil!!
I don’t have an Instapot so would I be able to use my
Crockpot?
I have a stove top version you could try https://www.barbarabakes.com/baked-potato-soup-and-thank-yous/
I don’t really want to make it on the stovetop and don’t have an Instapot. Is there a way to adjust this recipe for the Crockpot or can I just throw everything in and let it cook?
Hi Barbara! I am not really interested in using the stovetop and don’t have an Instapot. What adjustments would you suggest in order to make it in a Crockpot? Can I just throw it all in and let it cook or should I do step 3 after everything else has cooked all day? Thank you!
Hi Shanna – I would make it like this recipe https://www.365daysofcrockpot.com/slow-cooker-sour-cream-potato-bacon-soup/
Been cooking for my hubby for 56 years, and we both think this potato soup is absolutely the best we’ve ever eaten.
What a great compliment – thanks Carol!
I don’t have a steamer insert. Could you cook the potatoes on the stove and then add them at the end?
Hi Chasidy – you can cook them on the rack/trivet that often comes with electric pressure cookers. You can even cook them in the liquid, then just break down a bit more but they’re still great in the soup.
Awesome! I am still new at this Instant Pot cooking! So just cube the potatoes and place them directly on the trivet? Thank you so much – wanting to make this tonight!
Yes, some will fall through, but that’s okay.
Wowza! Thank you so much or this delicious recipe. The potatoes were perfect (not mushy, or pasty) because you taught me to steam them in a delicious broth rather than disintegrate them. Everyone raved about the soup. Thanks again.
That’s awesome – thanks Susie!
Should the potatoes turn out like cubes or purée?
Hi Laurie – They should be cubes – you remove the potatoes before thickening the soup with the cornstarch and then stir them back in with the remaining ingredients in step 3. Although if you prefer a pureed soup, you could puree the potatoes with the chicken broth before thickening the soup.
It was absolutely perfectly delicious!
That’s awesome – thanks Laurie!
Wow! SO much flavor!! One of the best recipes I’ve made in the Instant Pot! Followed to the letter and came out perfectly. Thank you so much!! 🙂
Thanks Kim! Glad it was a hit 🙂
Awesome recipe, I used less better than bullion in mine and a bit less than called for. I cooked everything at once except cream and worked out beautifully. After it was done in the pot I took off lid and added creaunder a low temp for saute. Do not let it come to a boil.
Thanks for sharing Jackie – glad it was a hit!
Hi, the soup looks delicious but I just bought the IP Duo60 and it doesn’t have a simmer button. Would “keep warm” work?
Thanks,
Susan
Hi Susan – simmer on the Duo is Saute adjusted to Less. Here’s more info on what button to use https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Enjoy the soup and have fun with your new Instant Pot!
I just made this soup- it’s delicious!!
Awesome – thanks so much Megan!
I wish I could convert this into a crockpot recipe but I don’t think the flavoring would be the same. Best soup I have ever made and is definitely something I will continue to cook for my family as a easy dinner! Thank you for sharing
Thanks Meghan! Glad it was a big hit.
Do you think I could use frozen cubed hash browns? I have a big bag!
Hi Rebecca – yes, others have subbed frozen cubed hash browns successfully with no time change.
Could you use heavy whipping cream instead of half and half? I have a lot left from Thanksgiving and need to use it.
Hi Christeen – sure, add it and if it’s too rich, add some milk as well.
I don’t have a steamer basket but would love to try this. Are you able to make this without the basket?
Hi Marion – yes, you can make it without the steam basket. The potatoes just won’t be as firm, but it will still be delicious!
Can this be freezed? It’s so good but don’t want to waste leftovers if we can’t finish it!
Hi Coleen – I do freeze it and reheat it all the time. The potatoes do break some when reheated but the flavor of the soup is still great.
Can this be doubled in a 6 qt. Instatnt Pot? Thanks!
The perfect soup recipe for a chilly day!
This is totally comforting! My family enjoyed it!
My new favorite comfort food!
This soup is amazing! Great flavor and creaminess.
I just love it in my instant pot
This soup is DREAMY!!
SO darn easy and flavorful! This was perfect for a cold evening!!!
This soup is pure cheesy deliciousness and super easy to make!
It will be perfect for the winter days. Thanks for sharing
How long if using leftover baked potatoes cubed up? I have my heart set on this recipe today ❤
Hi Ahsha – I would try a 1 minute cook time. Enjoy!
My pressure cooker wont come to pressure after using the saute function. Help. I was gonna have this for dinner tonight!
Hi Lara – that’s frustrating. Did you let the pressure cooker cool down, perhaps it overheated? Or, is the silicone ring not inserted correctly?
Do you put it on steam, meat, or soup on high for 5 min?? For the potato part
It depends on the brand of pressure cooker you’re using, but on the Instant Pot I use the manual / pressure cook button. If you have a different brand, use the button with the closest cook time. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/
Is it okay to just double the recipe in the Instant Pot? Would I adjust the time at all?
Thank you!
Hi Rachel – yes, you should be able to double the recipe with no time change. I would only use 1 can of chicken broth in the first step. Enjoy!
I used the IP to make the crispy bacon bits then used the bacon grease to saute the onion (also, added garlic). I don’t have a steamer basket for my IP so used parchment paper “basket” with some small holes via a skewer then placed on the IP trivet to steam the potatoes. Worked like a charm. Delish soup. Thanks
Thanks for sharing your tip JoAnna. Glad you enjoyed the soup!
This is wonderful soup, one of my favorites. If I wanted to make this in the instant pot mini, would I just use half the ingredients but keep the same cook time?
Thank you
Thanks Arlene – yes, half the ingredients should work well in the Mini.
Hands down the BEST potato soup ever. My husband and i finished it within 24 hours. I substituted the half and half for 1% milk and it was still delicious. Thanks so much!
Thanks Chantal!!
I made this but altered the recipe a little. I used the ingredients listed but instead of using cornstarch and frozen corn I substituted a can of creamed corn. It turned out very thick and creamy so I chose not to use the 2 cups of half and half.
It was delicious!
Sounds like a fun addition. Thanks for sharing Peggy!
Does your stainless steel steamer fit the 8 quart Instant pot? I’m looking at it on Amazon but not sure if it’s the right size. Thank you!!! Oh and your recipe is delicious! Big hit at our house.
Hi Kimberly – yes, the OXO steamer works well in the 8 quart Instant Pot. So nice to hear you’re loving the recipe!
So good. We like a little kick so we submitted the cheese with pepper jack and we used carrots instead of corn. The whole family loves it! Also if you never tried it before put a few corn chips on top it adds a great crunch.
Great suggestions – thanks for sharing Cassie!
Just purchased your cookbook & this recipe says 4 cups potatoes not 6. Which is correct?
Hi Shirley – they’re both correct – it just depends how how chunky you want the soup. I made some changes based on user feedback. Either way, the soup is great!
This was a good start, but my family doesn’t eat bacon. Without the bacon (and maybe even with it), I feel like the recipe needs a bit more spice. I suggest adding garlic for the last minute or so of the onion cooking and a bay leaf to the broth mixture. After the pressure cook, I added about a teaspoon of Lousiana Hot Sauce. I added about half of the red pepper called for, because I prefer the hot sauce taste complexity. I also added some smoked paprika, chives, and a splash of liquid smoke since we skipped the bacon. This is a great base to experiment with depending on your family’s preferences! Thanks for sharing!
My family loved this soup and the leftovers were even better. Pretty amazing given that we don’t really even like soup! Any thoughts on whether I can double the recipe in an 8 qt Instantpot?
Thanks Courtney! You can double the recipe in the 8 quart without changing the time.
Thanks!!!
I made the soup last night ,The first thing out of my wifes mouth was this is the best potato soup she ever had . She had dental surgery so she’s on a liquid diet and took the immersion blender and blended all the potatoes down .Using the steamer basket was a really good idea couldn’t believe how creamy the soup was. Thank you for such a great recipe.
Thanks David! Such a great compliment.
I’ve finally found my forever potato soup recipe! This is hands down the best potato soup I’ve ever had and my husband says the same!
Awesome! Thank Shelly 🙂
I have a difficult time digesting cornstarch. Is there anything that can be substituted for cornstarch? Flour maybe?
Yes, you could substitute flour. Sometimes you need to use more flour than cornstarch to thicken things, so I’d try 3 tablespoons flour with 3 tablespoons cold water and mix it until the flour dissolves completely. Some thickened it with Instant Potatoes as well. Enjoy!
This was so good! My family loved it. I subbed smoked paprika for the red pepper flakes (because picky eaters) and added 2 tbsp Parmesan cheese at the end. Soooo good! Thanks for the quality recipe!
Sounds like delicious changes – thanks for sharing Liz!
Turned out fabulous!! Thanks for the recipe! Pinterest win
Hello! Once I am going to add the potatoes to the steamer basket, am I supposed to leave all the ingredients from the steps prior to this?
Hi Cheri – yes, that will be the liquid you need to come to pressure and then the base of the soup after the potatoes are cooked.
How much does this make
6 – 8 servings
How many potatoes did everyone use?
About 6 medium potatoes.
Thank you!
To make it even easier I used frozen diced hashbrowns. It was fantastic and super easy in a hurry.
This is my new favorite soup! So flavorful and delicious.
My dad and mom gave me an instant pot for Christmas. I just made this soup and it was delicious and easy. I did use leftover baked potatoes and did not use the steamer basket. Yum!
Thanks for sharing Jennifer – glad it was a hit!
jennifer did you do the recipe exactly the same, except without steamer basket? because i son’t have a basket
I used parchment paper “basket” with small steamer holes punched in and then set on top of trivet since no steamer basket
What kind of potatoes?
Hi Mary Ann – I generally use russets, but most any kind would work.
my instapot doesn’t have a simmer function
Hi Theresa – just adjust the Instant Pot to saute low to simmer. Enjoy!
Hi! I want to make this recipe tonight it looks amazing however I don’t have a steamer basket and can’t get out to get one right now. Is it essential or can I put them into the mix and let them cook?
Hi Kathi – you can just put them in the mix and let them cook. Enjoy!
I made this last night and it was amazing. I did make a couple of changes. My daughter doesn’t eat corn so I substituted shredded carrots. I also put some garlic in because we love garlic. Love this recipe!!!
Tried this last night and it was amazing. It will definitely make it to our rotation.
I forgot to mention that the only change I made to the recipe was that instead of using all half and half, I used half milk and 1/2 half and half, and it was plenty rich enough!
This soup was amazing. Last night was the second time I made it. My son and I loved it. Hubby just doesn’t eat soup. I would probably not make this again, though, because I thought it was just too many steps. This recipe took me about an hour from start to finish. It would be nice if I could figure out how to streamline it, because it really is delicious. Got any tips?
Hi Laurie – glad you enjoyed the recipe. Some have suggested using frozen potatoes and frozen onions, but I haven’t tried it.
Delicious! I only had heavy cream and milk, so I substituted half and half for 1 cup of each and it came out great. I added a teaspoon each of paprika and cumin powder for a little smoky, southwest flavor. I bet this would be great with green chilis! Maybe even change up the cheddar cheese for pepper jack.
Sounds like great substitutions. Thanks for sharing Chanda!
I made this last night and it’s delicious! The only change I made was I used the entire block of cream cheese (8 oz.). I think it would also be good with sliced smoked turkey sausage (like Eckridge) in place of the bacon and will try that next time. Thanks for another fabulous recipe!
What if I don’t have a basket to steam the potatoes in? I have never used an instant pot, this will be my first try. Can I just throw it all in together?
Hi Tarah – yes, you can put the potatoes in the liquid. The potatoes breakdown a little more when they’re cooked in the liquid instead of steamed, but the soup will still be delicious. Have fun!
Does this full recipe for in the 6qt IP?
Hi Lani – this recipe was created in the 6 quart Instant POt.
Made this evening. Delicious!
Great! Thanks so much Lani 🙂
Hi Barbara! Is there any reason I couldn’t use frozen Country potatoes instead of taking the time to peel and cube potatoes?
Hi Marcey – you could use frozen country potatoes instead the cook time would depend on how small the potatoes are diced. If it’s a fairly small dice, you may want to reduce the cook time even though they’re frozen. Let me know how it goes.
Great Potato Soup Recipe! I made exactly like the instructions but added a 1/2 tsp of oregano. Will definitely be making this one again!
Great – thanks Peggy!
Id like more potatoes in mine, but 5 cups is the most my basket will hold. Can I cook one round and take them out and then cook another round in the same broth? Im pretty sure I can but wanted to be sure. I made it last week and it was delicious!!!
I think that’s an excellent idea!
You could maybe put some in the actual soup and some in the steamer basket.
This soup is fantastic!!! I’ve made it several times now and our family loves it and my co-workers squeal in excitement when I bring this in for parties! Thank you for sharing this wonderful recipe!!
That’s so fun. Thanks for sharing Lauren!
I am just getting started with my Instant Pot – so excited to have found your site! Could I make this with pre-diced potatoes that you get in the frozen hash brown section? Forgive me if that question has already been asked – I looked through the comments and didn’t see it. Thanks!
I just asked this very question!
My first attempt to make any kind of soup or full meal in the IP-DUO. Followed the first portion of the instructions exactly up to the point of removing the steamer basket from the IP. After removing the potatoes and looking in the pot, everything in the bottom (onion, spices, chicken broth) was burned to a crisp. I’m not sure I’ve seen anything that crispy on the bottom of my IP before. Not sure what happened.
Hi Bishop – sorry you had problems. It sounds like you didn’t have a proper seal and lost all of the liquid from escaping steam. If you see steam escaping around the sides of the lid, you need to immediately press the cancel button and fix the problem.
To clean the pot, I recommend putting a couple of cups of water in the pot and bringing it to pressure for 5 minutes.
You’ll get the hang of it soon. Hang in there!
Made this today in my Pressure King Pro and though I haven’t tasted it yet, it smells amazing! The only change I made is use Herbes de Provence instead of Parsely as I didn’t have any on hand. Now I have to wait for hubby to get up so we can tuck in!!
Great! Enjoy 🙂
I am just learning to pressure can soup and most sites have warned against canning anything with dairy. Clearly, this has milk and cheese. Can you advise me on this at all?
Hi Suzanne – sorry, I don’t have any experience with canning. I have frozen this soup and it freezes okay but the potatoes do get a little soft.
Made this for lunch today and it was quick, easy and delicious! I did not use the bacon or the corn and subbed out the cream cheese (which I don’t care for) for some delicious smoked swiss, but used rest of the ingredients as listed. The smoked cheese really added a depth of flavor. I also smashed some of the potatoes because I like the texture of some chunks and some smaller. Next time I may try adding some fresh herbs like thyme or rosemary. This is a versatile recipe that can be easily tweaked based on what is on hand. I also like the fact that while the potatoes are cooking there is time to prep everything else. The technique of steaming the potatoes rather than having them in the liquid is a winner (love your potato salad recipe using that technique) and results in potatoes with better texture.
I made this tonight. Delicious! This one is a keeper!
Thanks Jen! Most everyone seems to love it.
Barbara, you lost me at “select simmer”. How do I do that on a Mini Pot?
Hi Bill – just use the saute button – which you can adjust to less for a simmer.
ah, thank you so much.
Barbara, this was delicious! I did take some liberties with the ingredients, but hopefully that doesn’t create waves. I love how adaptable this recipe was based on what I had available in my pantry and fridge. I subbed chopped cauliflower (1 medium head) for the potatoes, diced ham (8 oz.) for the bacon, and used evaporated milk (12 oz.) with 1% milk to make up the difference. I also added celery and carrots (1/2 cup each) along with the onions, because I’m fond of that trio in soups. That said, the seasonings were still spot on (love the red chili flakes!) and I made no adjustments to the timing under pressure. We love cheese, bacon, and potatoes, but every now and again it’s nice to switch things up. Thank you for sharing!
p.s. Looking forward to your book release! {grin}
Great recipe! Thank you! I used small red and white potatoes with the skin on. I used mixed frozen vegetables. It turned out great! I’m excited about the left overs.
Sounds like great additions. Thanks Chris!
That soup looks amazing. Bob has had baked potato soup at work but I’ve never made it-the closest I’ve come to it is Corn Chowder. Can’t wait to try this one! 🙂
Thanks Carol! You definitely need to make this one for Bob 🙂
Great recipe! I subbed whole milk for half and half, because that is what I had on hand. It was probably a little thinner than the original but still worked great and tasted awesome!
Thanks Kelly – definitely use what’s on hand 🙂
This is the BEST potato soup I have EVER had! I followed this recipe exactly and brought it to work for a party and it was a huge hit!! Everyone went crazy over it for seconds and it was the only dish there that was completely gone! Thank you so much for sharing!!! This has become a house favorite (and work party fave too)!!!!
Thanks Lauren – so nice that it was a big hit at work for you! It’s one I make again and again too 🙂
Barbara I don’t know what I did wrong…the first time I made this I dropped most of the potatoes out of the steamer basket but it came out absolutely perfect this time I had the right steamer basket and the only difference is I used red potatoes and the potatoes are still hard as a rock. I even brought it to pressure again for one minute but now all the ingredients are in it…can this be fixed?
Hi Laura – maybe you cut the potatoes larger or you didn’t get a good seal? But undercooked potatoes is an easy problem to fix in this recipe. Just add additional liquid if necessary and steam them with the lid on until they’re as tender as you’d like.
I’m looking forward to making this. So far the few things I have made taste very bland using the pressure cooker. I hoping this will have lots of flavor.
Thanks Evelyn – I hope you enjoy it. Often using too much liquid is the cause of bland food using the pressure cooker. I think you’ll love this soup. I know my family does.
After you sauté the onions and butter, should they be removed before steaming the potatoes with the steamer basket?
Hk Evelyn – no, leave the onions in the pot. The onions and butter help flavor the broth.
Thanks. I guess what I was asking is, after you sauté the butter, onions and then add the broth, do you leave that in the instant pot and then put the steamer basket over that with the potatoes and continue with the rest of the recipe? Sorry if this sounds like a dumb question.
I have been wanting to make this soup for a long time and I have some leftover ham I want to use up. However, I don’t have a pressure cooker. Is there any way I can still make this using a crock pot or something else?
Hi Kellie – here’s a link to my non-pressure cooker version http://www.barbarabakes.com/baked-potato-soup-and-thank-yous/ Enjoy!
i want to omit the cream cheese and cheddar cheese with this soup? i’m not a huge fan of the cheesy taste, but still looking for a good potato soup. how do i alter the liquids with this recipe so i don’t get a soup that’s way too liquidy? if the cream cheese doesn’t make it too cheesy tasting, then i wouldn’t mind using it if it gives a hearty flavor.
Hi Angie – you can omit the cream cheese and cheddar cheese and just double the cornstarch. If you like the flavor of cheesecake, you’ll probably like the cream cheese in the soup but if you don’t like that little bit of tang, I would omit it.
came out great! thanks for the suggestions!
Never tried it…. but what about adding additional corn starch when reheating, if necessary?
How small do you dice the potatoes? I have an electric mandolin but wondering if that would be too small? It dices.
Hi Tiffany – about a 1 inch dice. If you wanted to reduce the cook time, you could use a small dice.
This sounds like an excellent soup and anxious to try it. I would make one suggestion. Cornstarch breaks down rather quickly and definitely loses its thickening capability through freezing. So cornstarch works well for things like Chinese food that are meant to be consumed rather quickly. Potato starch doesn’t degrade the way cornstarch does and holds up well to freezing. For this reason i always use potato starch for thickening soups.
You could pulse a bit of the potatoes or add a potato starch slurry. Thanks for posting this recipe!
Hi Jim – it’s definitely a great soup. I haven’t had a problem with freezing with corn starch but I’ll have to try potato starch some time. If you plan to freeze this soup, it’s best to undercook the potatoes just slightly. Enjoy!
I may have missed this question but what size pressure cooker? I’m about to purchase one and not sure which size would be the best for soups, roasts, etc. And I definitely want to make this as soon as I get it. Thank you .
Hi Donna – here’s more info on the pressure cookers I use https://www.pressurecookingtoday.com/faq/. The one I keep on my counter is the 6 quart Instant Pot. https://www.pressurecookingtoday.com/instant-pot-ip-duo-review/ If you prefer a non-stick pot, the Fagor LUX is great. https://www.pressurecookingtoday.com/fagor-america-lux-multi-cooker-review-and-giveaway/
Holy cow! I can’t believe I put off making this for so long. I figured I had a good potato soup recipe and always passed by this. Well, today I decided to give it a go. I texted my husband and told him I just made the best soup I’ve ever made in my life! I’ve made a lot of soups in my time and this is just beautiful! Thank you!!
Thanks so much Janice! So glad you finally gave it and try and loved it.
Can I double this recipe? It looks so good. My instant pot is eight quart. Thank you! I can’t wait to try this out!
Outstanding recipe. I added several thinly cut carrots to one of the times that I have made this recipe as well some cut celery. I am making this my go-to favorite potato soup recipe.
Thanks Jackie! You can’t go wrong with adding extra veggies.
I thought I had half and half, but I have heavy cream, can I use that instead?
Hi Bobbe – yes, you could add half milk and half heavy cream if you have milk on hand.
can this recipe be used with an Imstant Pot? I ordered one and haven’t gotten it yet. Finding great recipes to try!
Hi Sandy – how exciting! Yes, all my recipes will work in the Instant Pot. In fact, most of them were developed using the Instant Pot. Have fun!
Hmmm.
First and foremost, this recipe does NOT work with an All-Clad PC-8 pressure cooker – there’s not enough liquid (only a single can of chicken broth) (FYI). It all boils off before the pressure cooker can “lock” and start cooking. Thankfully I realized what was happening and stopped the entire process before the ingredients burned on the bottom of the cooker waiting for it to “lock”. The potatoes were a little al-dente, but passible.
Secondly, in the last step you indicate “add the corn-starch plus the remaining ingredients, but do NOT bring to a boil”. Corn-starch needs to reach about 203 degrees before it starts to work. Technically that’s not “boiling” at sea-level, but at altitudes more than a couple thousand feet, the soup needs to boil or else it won’t thicken. (Where I reside (Boulder, CO), water boils at 199 degrees.) Nobody has a “Simmer” setting, but more than likely a dial to set the stovetop temperature, therefore we cannot “Select Simmer” as per your directions. Try to make the directions “generic” and not specific to your cookware.
6 cups of cubed potatoes (1/2″ square) is too much. Try 4 or 5. Ham instead of bacon makes it heartier. Reduce the salt by half if you are adding ham.
It is good tho. I’d make it again….Definitely fills the bill for a snowy evening….
Sorry you had trouble with the recipe. Definitely use the minimum required liquid for your pressure cooker and adjust the recipe to suit your tastes and needs? As noted in the about me section, all my recipes are written for the electric pressure cooker.
My pot is a different brand and doesn’t have a saute’ feature. I used the slow cooker button, is there a better option?
Hi Lisa – if the slow cooker button heats up hot enough to saute, it’s fine to use it. I assume one of the pressure cooking buttons would cook hotter. Here’s a post about using the Power Pressure XL which doesn’t have a saute button either https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ – you’ll find it helpful.
This soup was AMAZING! Even my pickiest eater came back for seconds!
Thanks Dee!!
Have you ever tried making this soup with yogurt rather than half and half?
I’m curious if it would alter the flavor too much. This looks amazing, I can’t wait to try it!
Hi Ashley – I haven’t tried it with yogurt. You could try stirring in a little at a time and see if you like the little extra tang. Let me know if you try it.
How long to make this “Chunky potato cheese soup” if I were to use a normal crock pot instead of a pressure cooker, do you know by chance?
Hi Davanee – I’m sorry, I’ve never made it in the crock pot.
I really want to make this but I don’t have a steamer basket. Will it work without one?
Hi Jessie – yes, you can make it without the steamer basket. If you have a rack, you can pile the potatoes on that. If you don’t have a rack, others have made it successfully just putting the potatoes in the water. Enjoy!
This sounds great! I have a ton of leftover spiral ham. How much chopped ham should I use to substitute for the bacon? A cup, maybe?
Hi Debby – a cup sounds about right to me too.
Wow!!! My hubby and I were cold – snow falling – and this sounded perfect. Oh my goodness!!! This is amazing!!!!!!
Thanks Jan! It really is a great soup for a cold night.
Sounds delish! Do you think that I could use whole milk instead of half and half without too much sacrifice of flavor?
Hi Kate – yes, you might want to add an extra tablespoon of cornstarch so it’s a bit thicker if you use whole milk. But it really depends on how thick you like your soup. Enjoy!
This is the most delicious potato soup recipe I’ve ever had…..and the best part is that its fast and easy!
Now that’s a rave review – thanks Brittany!
Just got a pressure cooker as a Christmas gift, can’t wait to try out some of these recipes
May I ask how many potatoes it took to yield the 6 cups of cubed?
Hi Sian – about 4 potatoes. Enjoy!
I would like to add cubed cooked ham to this. Any suggestions?
Sounds delicious anxious to give it a try!
Thanks Elaine – I would just stir it in and the end with the bacon. Enjoy!
Another fantastic recipe! I love how thick and creamy this soup is.
made this tonight and all really enjoyed it. It was the second recipe I used in my new instant pot and it turned out great! thanks!
Thanks Sara – glad it was a hit! Have fun with your new Instant Pot 🙂
My pressure cooker doesn’t have “simmer”. What would you suggest?
Hi Kristi – which pressure cooker do you have? The Duo saute button adjusts to less which is similar to the simmer button. If you don’t have a saute button, just cook on any of the pressure cooking buttons with the lid off.
Has anyone tried freezing this soup? The texture of home frozen potatoes can get kinda funny sometimes.
Hi Diane – we freeze this soup often in individual servings in Ziploc bags. The potatoes do get a little mushier after freezing and reheating but if you know you are going to freeze it, you could undercook the potatoes.
Just finishing up my second bowl. It was amazing!! I didn’t feel like cooking bacon but had some cubed ham in the fridge so tossed that in. Otherwise I went by the book. Thanks for sharing this recipe!
Thanks Kelly! Ham sounds like a delicious addition.
Another delicious winner, Barbara. Thanks! I made one small change, frying the bacon in my Instant Pot and then removing all but 2 tablespoons of the bacon grease from the pot. Then I sautéed the onions. I figured since I needed bacon anyway… Yummy soup!
What size pressure cooker do you use for making the potatoe soup? I have a 6 quart. Will your recipie fit in my cooker?
Hi Andi – yes, the recipe was created using a 6 quart pressure cooker. https://www.pressurecookingtoday.com/faq/
Would this work with frozen diced potatoes? Can’t wait to try it tonight! I’m sure it’s delicious like all of your other recipes.
Thanks Tracy! I haven’t tried it with frozen potatoes, but I assume it would work well. I’d probably reduce the cook time to 2 minutes since the frozen potatoes I’ve used in the past are cut quiet small.
Made this last week, and we loved it! I’m making again today. I’m doing a double batch in my 8 qt. Is there anything that I shouldn’t double?
Thanks Tracie – so nice to hear you loved it! I think you’re fine to double everything.
Sounds delish, Barbara. I just got my IP and am very happy with it so far. I do have one question about this recipe … since you’re using the steamer basket, I’m assuming you set the IP to steam rather than manual to pressure cook the potatoes?
Thanks.
Thanks Mary – no, I used the manual button. You could use steam, but it isn’t necessary with this soup. Enjoy!
I tried steam, and it didn’t cook the potatoes all the way.
The size you cut the potatoes makes a difference in the cook time. Were you potatoes larger chunks? You can simmer the potatoes in the broth if they need just a little bit more time.
I took my pressure cooker to my brother’s beach house and made this our first night there. Everyone loved it and it reheated well too. One of my daughters doesn’t care for pork, so I think I will try this again as a clam chowder… Yum!
I can’t wait to make this!! Since we have a vegetarian in the house, anytime I see something I can make veggie with just a small change, I do. So we will be swapping out the chicken broth for veggie broth and just sprinkling the crunchy bacon on top of the individual soup.
So happy for cooler weather so I can justify making more soups! 🙂
Hi Beth – great idea. Thanks for sharing. Enjoy!
Barbara, the recipe doesn’t specify the type of potato……russets? Yukon Golds?
What is your opinion about possibly finely ricing or mashing a small quantity of the potatoes and using the mash to thicken the soup? This might eliminate the need for the cornstarch, which often loses its thickening power when reheating leftovers, even at low reheating temperatures.
I know that our family will love your soup and I’m hoping that this soup will appeal to an otherwise perfect grandson who, like so many kids in his age group, is addicted to Mac ‘n Cheese.
Hi Rita – I generally only buy russets and haven’t tried Yukon Golds in this recipe, but you certainly could. I’ve seen other recipes mash some of the potatoes to thicken the soup instead of using cornstarch. I haven’t tried it and think your soup won’t be quite as smooth but I don’t see any reason why you shouldn’t do it if you prefer.
I hope your nearly perfect grandson loves it! Let me know 🙂
Rita,
I had the same concern about leftovers being too thin, so I reserved half the cooked potatoes and blitzed the soup with my stick blender. It thickened up nicely and although not perfectly smooth, it wasn’t grainy at all. I used russets.
I think if you riced some of the potatoes the soup would be silky smooth.
Rita, I use instant potato flakes to thicken mine, works much better than cornstarch. I am betting ricing or mashed potatoes would work equally well.
We were just talking about soup last night….! I have all the ingredients. Loved your reasoning for cooking the potatoes out of the broth. I just don’t like the peeling. hm….maybe no peel?
Hi Jody – definitely don’t peel them if you don’t mind having the peel in the soup. My husband is anti peel in his soup and potato salad. Personally I don’t mind them. Let me know how it goes 🙂
Oh my gosh that looks so good. I bet the cream cheese sends this into another galaxy…..Bob says he “doesn’t care for” cream cheese, but he’s eaten plenty of dishes with it in there….even cheesecake. Explain that one!
Soup season is right around the corner….this will be the perfect addition to my “soup lunch” for a football party in October.
Thanks Barbara-and I agree with you about that OXO steamer basket-that gadget ROCKS! 🙂
I’m new to this site and can’t seem to find where I can save recipes to a recipe box.
Hi Sandra – the site I use to use doesn’t offer that service any more and I haven’t found one that I’m crazy about since. A lot of people are using apps now to save recipes – such as Paprika and CopyMeThat.
Barbara, I made this soup today, for my lunches for the coming week. It’s absolutely delicious! I doubled the crushed red pepper flakes, used fresh parsley rather than dried, and omitted the corn. But other than that, I pretty much followed the recipe.
Hi Susan – my husband likes to use extra red pepper on all his soups. Hope you enjoy it!
Barbara, I made the soup per your instructions except that I used frozen hash brown potatoes. Placed the whole package in a mesh trivet. Not the shredded ones but cubed. Worked perfectly. Also I used fat free half and half
and it was just the right thickness. Weight Watchers has a simpler version but adds one package of
McCormick’s sausage gravy mix. Definitely adds a new level of flavor. Thank you Barbara. Mary
I make potato soup frequently. You have inspired me to try my creation of creamy chicken soup in my pressure cooker. Thanks again.
Hi Pam – it’s one of our family’s favorites! Enjoy!
This might seem like a strange thing to make at 90 degrees plus, middle of July. But we spent the afternoon at the county fair and I wanted something quick to make for dinner this evening. This is the best potato soup we’ve ever had. My picky 8 yr old loved it, eating the whole bowl. Everyone else wanted seconds, hubby even wanted thirds. I had been hoping to have some to put away in the fridge for lunch tomorrow, but sadly there isn’t any left. I should have hid that last little bit before my husband got to it. But I’m happy he liked it so much. The recipe is definitely a keeper, I know I’ll be making it on a regular basis.
Thanks Mary – what a fabulous comment! I agree, it really is a fast, easy and delicious soup. I guess you’ll just to make it again soon. 🙂
Made this again tonight for my family. Again my husband said “this is really good soup”! I did use Fat free half and half. I have made stovetop potato soup many times but after making this twice I love this soup more and it really is a keeper.
Thanks Patty! It’s always so nice to hear that people are loving my recipes. Fat free half and half is a great way to cut calories in this recipe.
The soup sounds delicious and I’m looking forward to making some. But I’m new to this and I’m not sure when to add the potatoes to the soup. The recipe explains steaming them and removing them from the pressure cooker but I don’t see when to add the potatoes to the rest of the ingredients. Sorry if I missed it. Thanks!
Hi Beth – you’re right, it was missing. I’ve updated the recipe adding the potatoes at the very end. Enjoy!
Yet another yummy recipe.It’s cold here in Maryland today and thought “soup” Just made it for my family and my husband said “This is really good soup”.
Thanks Patty! So glad you enjoyed it. Perfect for a cold Maryland day.
I just made this and it was fantastic! I had a hard time lifting the silicone steamer tray out without the potatoes falling into the liquid; I just scooped them out with a slotted spoon. Not a big deal. I will be making this again for sure!
Thanks Rick! It’s a family favorite. Glad you enjoyed it too.
What size silicone steamer basket there appears to be two sizes? I have an instapot
This soup looks and sounds delicious, I am going to try making this in a few days time! thank you for the recipe 🙂
Thanks! It’s one of our favorites. We make it all the time. Enjoy!
Potato soup is my fave, and yours looks heavenly!! I was wondering if it’s supposed to be called “Chucky” or “Chunky” potato soup? 🙂
Thanks for catching that! I hope you’ll give it a try.
NP, Barbara! I need to find someone to buy me a pressure cooker for Christmas!!!! 😉
Keep it up. I’ll be buying a pressure cooker soon and it will be all your fault!
Buy yourself one for Christmas 🙂
We’re all about potatoes and potato soup at our house! This recipe looks divine with the inclusion of cream cheese! YUM!
Thanks Deon – the cream cheese really does add an extra layer of creamy deliciousness.
I have a pressure cooker on my Christmas wish list. For reals.
Great! I’ll look forward to your pressure cooker posts. Maybe you’ll even guest post!?!
This soup looks perfect on this rainy day! One more wonderful recipe, Barbara 🙂
Thanks Elana! Definitely perfect on a rainy day.
I love Potato soup, this looks soooo good!
Thanks Carrian – I hope you’ll give it a try.
Barbara, your steamer basket looks great! You’ll be able to try lots of new things with it.
Very nice recipe and great way to keep the potatoes chunky! Can’t wait to see Heather’s technique again. I have a sack of potatoes in the pantry so your recipe may be just the motivation to get me to make it!
Ciao,
L
Thanks for the recommendation! Please let me know if you give the soup a try.