This Vegetarian Cheesy Potato Soup recipe is easy, creamy, extremely delicious, loaded with potatoes, cheddar, heavy cream & gets done in under 30 minutes in an Instant pot pressure cooker.
OTHER POTATO RECIPES from my blog are Potato peas curry, Spicy potato sandwich, Cabbage Potato Stir fry, Potato beans.
How to make the Best Potato Soup in Instant Pot
Press SAUTE on Instant Pot. Add butter or oil and once it’s hot, add minced garlic and onions, saute until onions soften.
Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice. Then add diced potatoes, black pepper powder, and salt. Mix well.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
Lastly, add heavy cream, cheddar cheese & green onion. Give everything a good mix—season with salt and pepper to taste if needed.
Serve cheesy instant pot potato soup immediately with shredded cheddar and green onions.
Stovetop Pot Method
- Heat butter or oil in a large pot and once it’s hot add minced garlic and onions, and saute until onions soften.
- Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder, and salt. Mix well.
- Cover and simmer until the potatoes are soft, about 15-20 minutes.
- While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry.
- Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
- Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
- Remove from the heat, add heavy cream, cheddar cheese & green onion, Give everything a good mix. Season with salt and pepper to taste if needed.
- Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.
Serving Suggestions
Serve Potato Soup for a quick lunch or an easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.
FAQs
Basically, any potato will work in this recipe. I used peeled Yukon gold potatoes in this recipe because that's what I had on hand, plus these potatoes are creamier when cooked.
You can also use red potatoes and russet potatoes.
Yes, Absolutely! You can skip the cream and use the same quantity of 2% milk or half-and-half or greek yogurt.
This vegetarian instant pot potato soup can be stored in an airtight container in the refrigerator for three to four days or in the freezer for up to two months.
More Instant Pot Soup recipes
If you love Soups and looking for more Instant Pot Soup Recipes? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.
Instant Pot Potato Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 3 medium yakon gold potatoes (peeled & diced into ½ inch cubes, about 2.5-3 cups)
- 2 tablespoon butter or olive oil
- 3 cloves garlic minced
- ½ medium yellow onion finely chopped
- 2 cups water or vegetable broth
- 2 tablespoon cornstarch or flour + 2 tablespoon water for slurry
- 1 cup milk
- ½ cup heavy cream
- ½ cup cheddar cheese shredded
- ¼ cup green onions
- salt to taste
- black pepper to taste
Garnish:
- shredded cheddar cheese
- green onions
- greek yogurt or sour cream
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add butter or oil and once it’s hot, add minced garlic and onions, saute until onions soften.
- Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice. Then add diced potatoes, black pepper powder, and salt. Mix well.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
- When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
- Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
- Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
- Lastly, add heavy cream, cheddar cheese & green onion. Give everything a good mix. Season with salt and pepper to taste if needed.
- Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.
Stovetop Pot Method:
- Heat butter or oil in a large pot and once it’s hot add minced garlic and onions, saute until onions soften.
- Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder and salt. Mix well.
- Cover and simmer until the potatoes are soft, about 15-20 minutes.
- While the soup cooks, in a small bowl, whisk together 2 tablespoons water (or milk) with 2 tablespoons of cornstarch(or flour) to make a slurry.
- Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
- Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
- Remove from the heat, add heavy cream, cheddar cheese & green onion, Give everything a good mix. Season with salt and pepper to taste if needed.
- Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.
Notes
Nutrition
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