This Loaded Potato Soup is a creamy, flavorful, and satisfying vegetarian meal. Use an electric pressure cooker like Instant Pot or slow cooker, to make this delicious homestyle soup with minimal efforts.
Lentil Quinoa Soup, Vegetable Barley Soup, and Vegan Black Bean Soup are some of our family favorite soups. I am sure you will love them too.
HOMESTYLE COMFORT FOOD
This soup is full of hearty comforting ingredients. Melt in your mouth potato bites with silky smooth creamy broth and bits and pieces of cheese and pepper… It is the best Comfort Food !
We LOVE potatoes in my family. I always have them stocked up in the pantry. It is such a versatile veggie, I can’t imagine meal planning without it. This creamy potato soup is really flavorful and only contains simple, real food ingredients.
So if you are potato lovers like us, try these finger licking delicious recipes like Air-fryer Fingerling Potatoes, Instant Pot Masala Potatoes, Creamy Potato Salad or Potato Cheese Poppers.
BAKED POTATO IN A SOUP FORM
So coming back to this delicious potato soup.. the loaded twice baked potato at steakhouse and diners is what I have in my mind.. just in a more cozy homestyle meal format.
So this vegetable potato soup is a loaded baked potato made into a slurpy soup. Warm hug in a bowl that will satisfy the belly and soul at once.
Pro Tips
- For even cooking, make sure to chop your potatoes into roughly the same size. I prefer to make about 1 inch cubes.
- I also like to peel the skin of the potatoes for this soup. It’s personal preference so you can choose accordingly.
- If you prefer a smooth texture, need less chunky pieces, use an immersion blender to smooth out your soup at the end of cooking.
- This soup thickens further substantially. So you will need water or broth to thin it out when reheating.
- Similar to most potato dishes, I do NOT recommend freezing this soup. Texture won’t be the same and it won’t heat properly.
- It is very important not to over cook the potatoes. You want tender pieces that still have some bite to them. Otherwise it will become liquid mashed potatoes which won’t be fun.
- No need to use heavy cream to thicken the soup. Starchy potatoes cooked with milk are enormously creamy and velvety. So save those extra calories for dessert like Eggless Tiramisu or Chocolate Banana Bread instead.
WHAT TYPE OF POTATOES WORK BEST FOR POTATO SOUP?
Russet potatoes are best to use in this recipe. They have a high starch content and hold their shape well. Yukon gold potatoes are also good to use. I have not used Red potatoes to make this soup.
I also like to peel the potatoes before using. Since it’s a soup, the skin doesn’t blend in that well.
MAKING VEGAN, GLUTEN FREE, AND DAIRY FREE POTATO SOUP
It is easy to veganize vegetable soup recipes. Use certified gluten free flour and products to ensure gluten free recipe.
For a vegan and dairy free alternative, use plant based butter or just the cooking oil. Also use plant based milk like almond milk, soy milk or rice milk. And for cheese, choose nutritional yeast or vegan cheese alternative which is plant based cheese.
Make this Loaded Potato Soup gluten free by using certified gluten free all purpose flour. You can also substitute regular flour with rice flour, chickpea flour, or oat flour.
SERVING SUGEESTIONS:
This soup gives filling and satisfying feel by itself. You can serve it with munchies like Crispy Kale Chips, Roasted Chickpeas or Grilled Shishito Peppers.
A crusty bread topped with bruschetta or olive tapenade will make it café style meal. Pair it with Air Fryer Naan Pizza for better than take out meal at home. You can also serve it with simple salad, lentil salad or quinoa tabbouleh to add more vibrant feel.
Creamy Potato Soup will stay in refrigerator for 4 days in glass containers. To reheat, add more broth or water since soup will be very thick.
INGREDIENTS
Exact measurements are listed in the recipe card below. Here’s what I used to make this soup in little more details.
Potatoes – For the Soups, always go for a starchy variety of Potatoes. I have mentioned below which varieties can be used to make this Soup.
Garlic and Onions – For homestyle soup flavor. You can also add celery and carrots if easily available.
Vegetable Broth – I use low sodium vegetable broth. It adds wonderful flavor to the soup since potatoes are cooked in it. You can use water if needed.
Milk and Flour– These ingredients make the soup rich, filling and creamy. I am using almond milk and gluten-free all purpose flour. Regular kinds also work.
Other Ingredients – You will need some oil to get the cooking started. If you want to make it WFPB – No oil, simply use water or broth instead. Salt and ground black pepper are used for flavoring. I like to add red pepper flakes for a hint of spice. You can add it according to your spice tolerance. Some fresh chives or green onions are perfect for that loaded potato soup feel.
Cheese : Optional but highly recommended. My favorite kind of cheese to use in this soup is Monterey Jack. You can also use cheddar. Choose plant based cheese or nutritional yeast for the vegan version.
How to Make Potato Soup in Instant Pot?
Add oil to the Instant Pot and turn on the sauté button. Once it displays HOT, add in the onions, sprinkle some salt and cook for 3-4 minutes until soft. Add the garlic and cook for one additional minute until fragrant, stirring constantly.
Add the broth, ground black pepper, seasoning and potatoes to the pot, and stir well. Deglaze the pot. Cancel SAUTE.
Close the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 6 minutes. After it’s done cooking, a quick release the pressure after 5 minutes.
Whisk the flour and milk together and make a slurry.
Once the pin drops, open the lid and stir in the milk and flour slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened.
Using the back of your spatula, roughly mash some of the potatoes. You can also use potato masher. Creamy potato soup is ready !
Ladle the soup in serving bowls. Serve garnished with chopped chives or green onions, cheese, red pepper flakes. Enjoy!
HOW TO MAKE SLOW COOKER POTATO SOUP
Put all the ingredients except milk and flour in the slow cooker. Cover and cook on low for 5-6 hours. The potatoes should get fork tender. Open the lid. Add milk and flour slurry and let it cook for additional 30 minutes on medium setting. Top with all the garnishes and serve warm !
OUR DELICIOUS INSTANT POT SOUP RECIPES
- Vegan Split Pea Soup
- Creamy Tomato Soup
- Vegan Stuffed Pepper Soup
- Creamy Gnocchi Soup
- Broccoli Cheddar Soup
- Curried Butternut Squash Soup
- Asparagus Broccoli Soup
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Instant Pot Creamy Potato Soup Recipe
Ingredients
- 5-6 medium sized russet potatoes peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
- 1 Tablespoon oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups low sodium vegetable broth
- 1 teaspoon Italian Seasoning
- 1 cup milk – I used Almond Milk
- 1 Tablespoon flour – I used gluten free all purpose flour
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper to taste
Garnishes: Optional
- Chopped chives sliced green onions
- Shredded cheese or nutritional yeast
- Red pepper flakes
Instructions
Instant Pot Instructions :
- Add oil to the Instant Pot and turn on the sauté button. Once it displays HOT, add in the onions, sprinkle some salt and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly.
- Add the broth, ground black pepper, seasoning and potatoes to the pot, and stir well. Deglaze the pot. Cancel SAUTE.
- Close the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 6 minutes. After it’s done cooking, a quick release the pressure after 5 minutes.
- Whisk the flour and milk together and make a slurry. Once the pin drops, open the lid and stir in the milk and flour slurry.
- Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Using the back of your spatula, roughly mash some of the potatoes. You can also use potato masher. Creamy potato soup is ready !
- Ladle the soup in serving bowls. Serve garnished with chopped chives or green onions, cheese, red pepper flakes. Enjoy!
Slow Cooker Instructions :
- Put all the ingredients except milk and flour in the slow cooker. Cover and cook on low for 5-6 hours. The potatoes should get fork tender. Open the lid. Add milk and flour slurry and let it cook for additional 30 minutes on medium setting. Top with all the garnishes and serve warm !
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