Instant Pot Potato Cheese Soup is a simple hearty soup made with russet potatoes, cheese, and heavy cream. Does it get any more warm and comforting than those three things, cooked all together in a pot? Hot and filling, full of flavor, and easy as pie in the Instant Pot… this soup is a winner every time I cook it.
Dinner has never been easier than with an Instant Pot on your cupboard. Try this Salmon and Rice Recipe or whip up a quick Instant Pot Fettuccini.
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What goes in Potato Cheese Soup?
Besides the obvious, potatoes and cheese, Potato Cheese Soup usually contains bacon, cream, milk, and broth, as well as seasonings like garlic, salt, and pepper. It’s a thick, creamy, flavorful blend of comfort foods and is thought of as a hot and filling meal.
What can I serve with Instant Pot Potato Cheese Soup?
I’m a firm believer that soup is a whole meal all on its own. But of course, there are plenty of things you can serve alongside soup for a more well-rounded meal if you wish! Here are some ideas:
- Crusty artisan bread
- Garlic bread
- Grilled cheese sandwiches
- Salad or raw veggies
- Roasted vegetables
This soup also makes a great appetizer.
I love loading up my potato cheese soup until it resembles more of a baked potato. For an extra treat, top this soup with a dollop of sour cream, some extra cheese, a sprinkle of crumbled bacon, and some chopped green onion. Crack some fresh pepper on top and you’ll want to lick the bowl clean!
What cheese is best in Instant Pot Potato Cheese Soup?
Cheddar cheese is the most commonly used cheese in potato cheese soup. But you can experiment with other types of cheese to find out which one works for you. Of course, you can add more than one for a yummy cheese blend! Try any of these:
- Gouda
- Mozzarella
- Mozz/cheddar blend
- Swiss
- Colby Jack
- Mexican cheese
Ingredients
- 6 slices bacon
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup whole milk plus 2 tablespoons, divided
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar cheese
How to Make
STEP ONE: Cook the bacon. Set the instant pot to saute and cook the bacon until crisp. Use tongs to remove the bacon to a plate lined with a paper towel.
STEP TWO: Saute the onions and celery. Add the onions, celery, and garlic to the bacon grease in the instant pot. Cook for 3-5 minutes or until softened. Add the chicken stock and scrape the bottom and sides of the instant pot. Add the potatoes.
STEP THREE: Cook. Place the lid onto the instant pot. Turn the valve to sealing. Set to high pressure for 8 minutes.
STEP FOUR: Prep the cornstarch slurry. In a small bowl combine 2 tablespoons of milk and cornstarch to make a slurry.
STEP FIVE: Thicken the soup. When the time is up, do a quick release and remove the lid from the instant pot and set it to saute. Pour in the remaining 1 cup of milk, heavy cream, and slurry mixture. Stir. Bring to a boil and cook for about 5 minutes or until thickened stirring frequently.
STEP SIX: Serve. Serve hot garnished with cheese, bacon, and chives if desired.
Recipe Notes and Tips
- After your soup is done cooking, you can use a potato masher or an immersion blender to turn this into a creamy soup with a smooth texture.
- Try to cut your potatoes into roughly evenly-sized pieces so they cook more evenly.
- Use a good quality chicken broth with lots of flavor.
- Shred your own cheese instead of using pre-shredded because it will melt much better in your soup.
How To Store Potato Cheese Soup
Potato Cheese Soup leftovers can be stored in the fridge in a sealed container for up to 3 days. Let it cool completely to room temperature before you put it in the fridge. To avoid evaporation, you can press plastic wrap directly onto the top of the soup, but it’s not necessary.
You can also freeze your leftovers. Place them in a freezer-safe Ziploc bag or airtight container and freeze for 2-3 months. Allow the soup to fully thaw in the fridge before reheating. Your potatoes may thaw a bit softer than when you first cooked your soup but it should still taste fine. If you want, take an immersion blender to the entire soup and turn it into a cream soup instead of a chunky one.
To reheat Potato Cheese Soup, place it in a pot on the stove and stir while heating over medium heat. You can also reheat it in the microwave. Cover and reheat in 45-second bursts until hot, stirring frequently.
You might need to add a bit of milk, broth, or cream to your leftovers if they seem too thick.
FAQs
You can use a cornstarch slurry to thicken your soup. The amount listed in the recipe should be enough, but if you need more, add it slowly! You don’t want it to get too thick.
Yes, you can, if you want to remove extra starch. If you’re using very starchy potatoes, you can soak them. But this step isn’t necessary.
Yes! You can peel and cut your potatoes ahead of time to make this soup easier when you’re ready to cook. Just make sure you put your potatoes in a large bowl and fully submerge them in water. Cover the entire bowl with plastic wrap and keep them in the fridge until you’re ready to make your soup.
Instant Pot Potato Cheese Soup
Ingredients
- 6 slices bacon
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup whole milk plus 2 tablespoons, divided
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- shredded cheese, bacon bits, green onions optional
Instructions
- Cook the bacon. Set the instant pot to saute and cook the bacon until crisp. Use tongs to remove the bacon to a plate lined with a paper towel.
- Saute the onions and celery. Add the onions, celery, and garlic to the bacon grease in the instant pot. Cook for 3-5 minutes or until softened. Add the chicken stock and scrape the bottom and sides of the instant pot. Add the potatoes.
- Cook. Place the lid onto the instant pot. Turn the valve to sealing. Set to high pressure for 8 minutes.
- Prep the cornstarch slurry. In a small bowl combine 2 tablespoons of milk and cornstarch to make a slurry.
- Thicken the soup. When the time is up, do a quick release and remove the lid from the instant pot and set it to saute. Pour in the remaining 1 cup of milk, heavy cream, and slurry mixture. Stir. Bring to a boil and cook for about 5 minutes or until thickened stirring frequently.
- Serve. Serve hot garnished with cheese, bacon, and chives if desired.
Notes
- After your soup is done cooking, you can use a potato masher or an immersion blender to turn this into a creamy soup with a smooth texture.
- Try to cut your potatoes into roughly evenly-sized pieces so they cook more evenly.
- Use a good quality chicken broth with lots of flavor.
- Shred your own cheese instead of using pre-shredded because it will melt much better in your soup.
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