Creamy Easy Instant Pot Potato Soup

I would like to think everyone also needs a cozy delicious soup recipe – namely Instant Pot Potato Soup. I happen to think this is the best potato soup recipe, as it’s perfect for the cold weather, comforting and warming, creamy and filling, and, as you might guess, very easy to make.

And even if you don’t have an Instant Pot (which I highly recommend getting, BTW), it’s easy to adapt this simple potato soup recipe for the crockpot…just see below for the instructions. #winningalready

What I love most is that this warming potato soup requires only a few everyday pantry staples and almost no effort to whip up. Instant Pot Potato soup is ideal for quick dinners, super satisfying lunches, and for including in your weekly meal prep. Just like this hearty Instant Pot Beef Stew and this easy Instant Pot Tomato Soup.

Why Make This Recipe

• Delicious: This creamy, comforting, and satisfying potato soup is exactly what’s needed to warm you up and fill you up on cold winter nights.
• Diet Friendly: It contains no gluten or animal products. Paleo dieters may want to use sweet potatoes instead of white potatoes. And if you don’t follow a dairy-free diet, feel free to use cow’s milk instead of almond milk.
• Perfect for Meal Prep: It really is an ideal ‘make ahead’ soup because it freezes so well. I currently have two full batches in my freezer (I like to be prepared).

Ingredients Notes

• Potatoes – I use Yukon Gold or Russet potatoes, cut into even-sized chunks.
• Olive Oil – to sauté the leeks.
• Vegetable Stock – or if not vegan, you can use chicken stock.
• Nutmeg – a warming spice that makes this absolutely delicious.
• Salt and Black Pepper – for seasoning to your liking.

Ready to make Potato Soup Instant Pot? Then gather all your ingredients and let me show you….

How To Make Instant Pot Potato Soup

Get the complete ingredients list and instructions from the recipe card below.

1. Press the Sauté button on the Instant Pot. Add the oil when the display reads ‘hot.’
2. Add the leeks and sauté until soft, about 5 minutes.
3. Add the potato chunks and cook for a couple of minutes.
4. Next, mix in the vegetable broth, nutmeg, salt and pepper.
5. Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 10 minutes.
6. When done, allow for a natural pressure release.
7. Then open the lid, add the almond milk, and purée with a hand-held blender, or pour the soup into a stand blender and blend until smooth.
8. Add salt and pepper to taste, serve and enjoy.

How to Make Slow Cooker Potato Soup

Making potato soup in the crock pot is really easy. And you get to skip the oil and the frying parts.

1. Add the leeks, potatoes, stock, and spices into a slow cooker.
2. Cover and cook on high for 3-4 hours or low for 7- 8 hours.
3. When done, purée with an immersion blender or mash with a potato masher if you want a chunkier soup.
4. Mix in the almond milk and serve with desired toppings.

Recipe Tips

• Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
• For a thicker soup, reduce the liquid by about half a cup.
• For a thinner potato soup, add an extra half to one cup of broth.
• You can also make this Vegan Potato Soup with coconut milk if desired.
• If not vegan, feel free to use chicken broth instead of vegetable broth.

Delicious Variations

• Swap the Potatoes – I like to make this using Yukon gold potatoes, but you can use Russet potatoes, red potatoes, sweet potatoes, or even other starchy vegetables.
• Add More Ingredients – to suit your taste, such as diced bell peppers, green onions, shallots, chipotle paste, and fresh minced garlic.
• Try Different Seasoning – feel free to mix and match a teaspoon or so of different herbs like oregano and thyme, and seasoning blends like Stone House seasoning or fajita seasoning.
• Change the Milk – If not vegan, you certainly can make Instant Pot Potato Soup with whole milk or skim milk. I’ve even experimented with mixing in some evaporated milk and a splash of heavy cream.

 Topping Ideas

One of my favorite things about this potato soup Instant Pot recipe is how super versatile it is. Not only can you make this soup with a vast combination of spices, but you can also garnish it with an unlimited array of toppings.

Here are some of my tried and true toppings options. But feel free to experiment and come up with very your own favorites as well!

• Radish slices.
• Green onions.
• Roasted chickpeas.
• Pumpkin seeds.
• Chili oil.
• Crispy cooked bacon (Instant Pot Potato Soup with bacon bits is one of my fave combinations).
• Sour cream and chives (loaded baked potato soup, anyone?!)
• Shredded Cheddar Cheese.

FAQs

Prep Ahead and Storage

• Prep Ahead – Instant Pot potato soup is great for meal prep, as you can cook a batch or two in advance to store in the fridge or freezer until needed.
• Storage – Keep leftover potato soup in an airtight container inside the fridge for about a week, or in the freezer for up to 3 months. Follow these easy steps for freezing, thawing, and reheating your pressure cooker potato soup:
• Freeze –
  • Let the soup cool down, then transfer into these very handy Ziploc freezer bags.
  • Squeeze out all the extra air and seal the bags.
  • Label the bags and then lay them flat in the freezer.
  • Store the creamy potato soup in the freezer for 3 months.
• Defrost – Remove the soup from the freezer the night before needed and let it thaw in the fridge. For a faster thaw, you can add the bagged soup into a microwave and thaw it according to the microwave’s instructions.
• Reheat – Transfer the thawed soup to a bowl and reheat it in a microwave. Or transfer the thawed soup into a saucepan and reheat over low to medium heat.

Why Leeks In This Instant Pot Potato Soup?

I can’t end this post without quickly expressing my love for leeks, a key ingredient in Instant Pot Potato Soup. Here are several reasons why leeks are one of my favorite vegetables:

• They go with nearly everything (except maybe ice cream).
• They’re easy to find in almost every supermarket or greengrocer.
• Preparation only requires washing and chopping.
• Leeks are an excellent source of Vitamin K (very good for you).

Try this Awesome Vegan Potato Soup and you’ll totally understand why I love leeks.

Weight Watchers Points

There are just 2 Blue Plan SmartPoints in one serving of this.

More Recipes You May Like

And friends, I have got all your soup needs covered with these 40 + Instant Pot Soup Recipes.

Serving Suggestions

More Instant Pot Recipes

And check out these 10 Must-Try Vegan Instant Pot Recipes.

The Ultimate Guide to the Instant Pot

For everything you need to know about the Instant Pot, check out my post: Instant Pot Review – The Ultimate Guide to the Instant Pot.

Thank you for reading my Instant Pot Potato Soup recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published December 2017. Updated January 2023.

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Print Recipe

Instant Pot Potato Soup

This creamy Instant Pot Potato Soup is so comforting and satisfying.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: American, Vegan, Western

Diet: Gluten Free, Vegan

Servings: 6

Calories: 116kcal

Ingredients

UK Measures – **Convert to US Measures**

Instructions

To Make in Instant Pot:

• Press the sauté button on the Instant Pot and add the oil.

• When oil is hot, add the leeks and sauté for about 5 minutes, until soft.

• Add the potatoes and cook for a couple of minutes, then mix in vegetable stock, nutmeg, salt and pepper.

• Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 10 minutes.

• When done, allow for a natural pressure release.

• Add the almond milk and blend the soup using an immersion blender, or pour the soup into a stand blender and purée until smooth.

• Add additonal salt and pepper to taste, if needed, then serve and enjoy.

To Make in Slow Cooker:

• Add the leeks, potatoes, stock, and spices into a slow cooker.

• Cover and cook on high for 3-4 hours or low for 7- 8 hours.

• When done, purée with an immersion blender or mash with a potato masher if you want a chunkier soup.

• Mix in the almond milk, then serve with desired toppings.

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Notes

• Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
• For a thicker soup, reduce the liquid by about half a cup.
• For a thinner potato soup, add an extra half to one cup of broth.
• You can also make this Vegan Potato Soup with coconut milk if desired.
• If not vegan, feel free to use chicken broth instead of vegetable broth.
• Storage – keep in an airtight container inside the fridge for about a week, or freeze for up to 3 months.
• There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 49mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 13.9mg | Calcium: 79mg | Iron: 3.4mg