Instant Pot Red Potato Soup is a comforting, easy-to-make dish: bite-sized red potatoes simmered in a creamy, cheesy broth for a hearty meal.
Recipe | Is Potato Soup Gluten Free? | Can I Make This Soup in a Crockpot?
Ingredients
This recipe relies on fresh vegetables and simple pantry staples to create a thick, satisfying soup. Prep your vegetables first: chop the onion, celery and garlic, slice or chop the carrots, and cube the potatoes. Washing the potatoes thoroughly is important since they are used unpeeled.
Red Potatoes. Red potatoes are left unpeeled to save time and add texture. You can substitute Russets, but peel them first.
Celery and Carrots. Celery is chopped and carrots are sliced in this version for a pleasant bite and appearance, though you may chop the carrots instead if you prefer.
Onion and Garlic. Use a chopped onion and minced garlic for flavor.
Chicken Broth. Chicken or vegetable stock both work. You can also use bouillon dissolved in water.
Cream, Cheese and Sour Cream. Half-and-half keeps the soup creamy without being too heavy; heavy cream can be used for a richer result. Use shredded Cheddar or your preferred melting cheese; Cheddar gives a smooth, flavorful finish without long stringy strands.
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Using Your Instant Pot
The Instant Pot makes this recipe nearly hands-off. Sauté the aromatics, add the broth and vegetables, seal, and pressure cook. After a short natural release and a quick release, finish by stirring in the dairy and cheese. The result is a creamy, homestyle soup with minimal cleanup.
If you don’t own an Instant Pot, a stovetop or slow cooker method can be used — see the Crockpot section below for timing and adjustments.
Is Potato Soup Gluten Free?
This red potato soup is naturally gluten free. Some recipes use flour as a thickener; this version relies on the potatoes and cheese to create body, so no wheat flour is needed.
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Can I Make This Soup in the Crock Pot?
Yes. Place all ingredients except the cream, cheese and sour cream into the crock pot and cook on high for 3–4 hours or low for 6–7 hours, until vegetables are tender. Add the dairy and cheese during the last 30 minutes to warm through and melt the cheese, stirring gently to combine.
Variations
Customize the soup to suit your preferences with these simple swaps.
Fewer Calories
Choose light versions of dairy or omit the sour cream. Canned evaporated milk (including nonfat) can stand in for half-and-half to reduce calories while keeping a creamy texture.
Added Protein
Add diced cooked chicken for extra protein, or top with crumbled bacon for a loaded baked potato-style soup. Bacon and green onions make especially delicious garnishes.
Common Questions
Yes. Red potato skins are edible and add fiber and texture; wash them well before cooking.
You can substitute other potatoes, but peel Russets first for the best texture.
Aromatics like onion, celery and garlic build flavor. Cheese, bacon, green onions and a dollop of sour cream also enhance the soup.
More Soup, Please!
If you want more Instant Pot soups, explore other recipes in the Instant Pot category or try one of the suggested soups featured on the site.
Serve the soup garnished with chopped green onion and shredded cheddar. Optional extras include crumbled bacon and saltine crackers. Enjoy a warm bowl on a chilly day.
Try More Instant Pot Recipes
- Steak and Mushrooms Soup Instant Pot Recipe
- Mexican Picadillo Instant Pot Recipe
- Vegan Noodle Soup Instant Pot Recipe
Recipe
Equipment
- 6-quart Instant Pot Pressure Cooker
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 4 Garlic Cloves, minced
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 32 ounces Chicken Broth (or vegetable broth)
- 2 pounds Red Potatoes, unpeeled, chopped
- 2 Carrots, sliced
- ½ cup Half N Half
- 1 cup Cheddar Cheese, shredded
- ½ cup Sour Cream
Instructions
- Chop and mince all vegetables as directed.
- Press the Sauté button on the Instant Pot. Add olive oil, then the chopped onion, celery and garlic. Sauté, stirring frequently, until the onions are fragrant, about 3–5 minutes. Press Cancel.
- Add salt, pepper, chicken broth, potatoes and carrots. Stir to combine.
- Confirm the seal is in place and the vent is clear. Place the lid and set the valve to Sealing. Press Manual/Pressure Cook on high for 3 minutes. After cooking, allow a natural pressure release for 10 minutes, then perform a quick release.
- Stir in the half-and-half, shredded cheese and sour cream until incorporated. Heat for one more minute on the Keep Warm setting if needed. Avoid over-stirring to keep some potato texture.
- Let the soup cool for 10 minutes before serving.
- Makes about 8 servings. Garnish with chopped green onion, extra shredded cheese, a spoon of sour cream, crackers or crumbled bacon as desired.
Notes
Refrigerate leftovers promptly. When reheating, add a splash of water or milk if the soup has thickened. Recipe updated from the original post date of November 9, 2019.
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Percent Daily Values are based on a 2000 calorie diet. Amounts are estimates; calculate nutritional values yourself if you have specific dietary needs. 24Bite®, Kim Guzman and Christian Guzman are not liable for adverse reactions or outcomes from using these recipes.
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