Can you make pressure cooker potato soup without an instant pot?

Yes, you can make the perfect potato soup in the dutch oven on the stove!

What potatoes are best for baked potato soup?

You can use Russet potatoes or Yukon Gold.

Do you peel potatoes for potato soup?

We peel the potatoes in this recipe, but that is optional.

How to thicken potato soup?

We use half and half and flour as a thickener in this soup.

Creamy Instant Pot Loaded Potato Soup

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Prepare a rich and comforting meal with this efficient pressure cooker recipe. This soup delivers a thick, cheesy consistency and tender potato chunks in under 30 minutes.

List of ingredients

4 Tbsp unsalted butter – creates a rich flavor base.
1 large onion, finely chopped – provides aromatic depth.
2 garlic cloves, minced – adds a pungent, savory note.
2 lb potatoes, peeled and cut into 1/2-inch cubes – the main body of the soup.
4 cups chicken broth – ensures a savory liquid foundation.
1 1/2 tsp salt – enhances all other flavors.
1/4 tsp ground black pepper – adds a subtle spice.
1 1/2 cups half and half – provides creaminess and richness.
3 Tbsp all-purpose flour – used to thicken the slurry.
1 1/2 cup shredded cheese – preferably microbial-rennet cheddar or Colby jack for thickness.

step-by-step instructions

Sauté Aromatics: Turn the Instant Pot to sauté mode and melt the butter. Add the chopped onion and sauté until tender, then stir in the minced garlic.
Combine Main Ingredients: Add the cubed potatoes, chicken broth, salt, and black pepper to the pot.
Pressure Cook: Secure the lid and set the device to pressure cook for 8 minutes. Once the timer expires, perform a quick pressure release.
Prepare Thickener: While the soup cooks, whisk together the half-and-half and flour in a separate bowl until no lumps remain.
Mash and Mix: Open the lid and use a potato masher to crush the potatoes to your preferred consistency. Stir in the half-and-half slurry and the shredded cheese.
Final Simmer: Return the Instant Pot to sauté mode and cook for 1-2 minutes until the liquid begins to bubble and thicken.
Finish: Garnish the soup with your chosen toppings and serve immediately.

Customization and Flavor Additions

Adding Plant-Based Protein

To add a savory, meaty element without using pork, stir in smoked tofu cubes or plant-based bacon bits. These alternatives provide the saltiness and smokiness typically found in loaded potato soups. Add them during the final sauté step to maintain their texture.

Integrating Root Vegetables

You can increase the nutritional value by adding diced carrots and celery. Add these vegetables during the initial sauté phase with the onions. This ensures they are softened and well-integrated into the broth.

Increasing the Heat Level

For those who prefer a spicy kick, stir in a pinch of red pepper flakes or a dash of cayenne pepper. These spices work well with the creaminess of the half-and-half. Add them during the pressure cooking stage for a deep infusion of heat.

Using Different Cheese Varieties

While cheddar is traditional, using a blend of Monterey Jack and Colby provides a smoother melt. For a sharper profile, use an extra-sharp white cheddar. Always ensure the cheese is shredded finely to prevent clumping in the hot soup.

Selecting the Best Potatoes

The Role of Russet Potatoes

Russet potatoes are high in starch, which makes them break down more easily during the mashing process. This results in a naturally thicker and heartier soup. They are the best choice if you prefer a creamy, porridge-like consistency.

The Benefits of Yukon Gold Potatoes

Yukon Gold potatoes have a medium starch content and a naturally buttery flavor. They hold their shape slightly better than Russets, making them ideal for a chunkier soup. Use these if you want distinct potato pieces mixed into a creamy broth.

Handling the Peeling Process

Peeling the potatoes ensures a smooth texture throughout the dish. However, if you use organic, thin-skinned potatoes, you may leave the skins on for added texture and nutrients. Scrub them thoroughly with a vegetable brush before cubing.

Importance of Uniform Cubing

Cutting potatoes into consistent 1/2-inch cubes ensures they cook evenly under pressure. If the pieces vary significantly in size, some may turn to mush while others remain hard. Use a sharp chef’s knife and a stable cutting board for precision.

Mastering the Texture and Consistency

Creating a Lump-Free Slurry

Whisking the flour into the half-and-half before adding it to the pot prevents flour clumps. Ensure the mixture is completely smooth. This technique allows the starch to distribute evenly, resulting in a velvet-like texture.

Adjusting the Mash Level

The amount of mashing determines the final body of the soup. For a completely smooth soup, use an immersion blender instead of a masher. For a rustic feel, mash only a small portion of the potatoes to thicken the broth while leaving chunks.

Preventing Cheese Separation

Adding cheese at the end over low heat prevents the oils from separating. If the soup is boiling too vigorously, the cheese may grain. Stir the cheese in gently and remove from heat as soon as it is fully melted.

Correcting the Soup Thickness

If the soup is too thick after adding the slurry, stir in small amounts of chicken broth or milk. If it remains too thin, let it simmer on sauté mode for an additional 2-3 minutes. The flour in the slurry needs heat to fully activate its thickening properties.

Serving and Pairing Ideas

Complementary Sandwich Pairings

This soup pairs exceptionally well with a toasted chicken cutlet sandwich. The crunch of the bread provides a necessary contrast to the creamy soup. Ensure the sandwich is toasted to avoid it becoming soggy when dipped.

Adding a Fresh Side Salad

A grilled chicken salad with a light vinaigrette balances the richness of the potato soup. The acidity of the vinegar cuts through the fat of the butter and cheese. Use fresh greens like arugula or spinach for the best result.

Topping for Extra Flavor

Elevate the presentation by topping each bowl with sliced green onions and a dollop of sour cream. These additions provide a fresh, tangy contrast to the heavy base. A sprinkle of paprika can add both color and a hint of smokiness.

Bread and Roll Options

Serve the soup with warm garlic knots or a crusty sourdough baguette. The porous nature of these breads makes them ideal for soaking up the cheesy broth. Warm the bread in the oven just before serving.

Storage and Preservation

Refrigeration Guidelines

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Because of the dairy content, ensure the soup is cooled slightly before sealing to avoid excessive condensation. Keep the container at the back of the fridge where the temperature is most stable.

Safe Freezing Methods

To freeze, allow the soup to cool completely and place it in freezer-safe containers. It is recommended to freeze the soup without the cheese and dairy for the best quality. Add the cheese and half-and-half during the reheating process to avoid texture changes.

Proper Thawing Procedures

Thaw frozen soup slowly in the refrigerator overnight. This prevents the dairy from separating and ensures even reheating. Avoid thawing in the microwave, as this can create hot spots and ruin the texture.

Signs of Spoilage

Discard the soup if you notice an off-smell or a change in color. Because it contains heavy cream and cheese, it is susceptible to spoilage if left at room temperature for too long. Always follow the two-hour rule for perishable foods.

Reheating the Soup

Stovetop Reheating Method

Transfer the soup to a pot and heat over medium-low heat. Stir frequently to prevent the bottom from scorching. Add a splash of milk or broth if the soup has thickened too much during storage.

Microwave Reheating Tips

Heat the soup in short 1-minute intervals, stirring between each session. This ensures the heat is distributed evenly through the thick liquid. Cover the bowl with a microwave-safe lid to prevent splattering.

Restoring the Creaminess

If the soup appears separated after reheating, whisk it vigorously. Adding a tablespoon of warm cream or butter can help emulsify the fats and restore the original smooth texture. Keep the heat low to avoid breaking the emulsion.

Avoiding Overcooking

Do not let the soup reach a rolling boil during reheating. Excessive heat can cause the cheese to separate and the potatoes to break down further. Heat only until the soup is bubbling lightly.

Troubleshooting Common Issues

Dealing with a Burn Notice

If the Instant Pot displays a ‘Burn’ message, it is usually due to the thick ingredients settling at the bottom. To avoid this, ensure the butter and onions are sautéed properly and that the broth is added before the potatoes. If it happens, deglaze the pot with broth before restarting.

Fixing a Watery Consistency

If the soup is too thin, it may be because the potatoes weren’t mashed enough or the slurry wasn’t cooked. Simmer on sauté mode for a few more minutes to reduce the liquid. You can also add an extra tablespoon of flour mixed with milk.

Managing Lumpy Slurry

If you see white flour clumps in your soup, use a whisk or an immersion blender to smooth them out. To prevent this in the future, sift the flour before mixing it with the half-and-half. Always whisk until the slurry is perfectly homogenous.

Preventing Over-Mashing

If you prefer some texture, stop mashing as soon as the broth thickens. Over-mashing can turn the soup into a thick puree. If this happens, you can stir in some pre-cooked, cubed potatoes to restore the chunky feel.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a suitable substitute and will maintain the savory profile of the soup. Ensure the vegetable broth is low-sodium if you are sensitive to salt.

Do I have to peel the potatoes?

Peeling is recommended for a smooth, creamy texture. However, you can leave the skins on if you prefer a more rustic appearance and additional fiber.

What is the best cheese for this recipe?

Sharp cheddar is the best for a bold flavor, while Colby Jack provides a milder taste and a smoother melt. Ensure the cheese is shredded from a block for the best consistency.

Can I make this without an Instant Pot?

Yes, you can make this in a Dutch oven on the stove. Simmer the potatoes in broth until tender, then follow the same mashing and slurry steps as listed above.

How do I make the soup thinner?

Simply stir in additional chicken broth or milk one tablespoon at a time until you reach your desired consistency. Heat through on sauté mode after adding the liquid.