Ultimate Potato Soup + Instant Pot Option (Step-by-Step)
Learn how to make the best potato soup on the stovetop or in the Instant Pot. Step-by-step instructions, texture tips, variations, and expert troubleshooting.
Servings: 6 cups
Calories: 384kcal
Cost: $5
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
- Red pepper flakes
Useful Tools
Instructions
How to Make Instant Pot Potato Soup
- 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!
How to Make Potato Soup in Slow Cooker
- 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 !
Notes
For chunky soup: mash lightly.
For creamy soup: blend half with an immersion blender. Never add dairy before pressure cooking in the Instant Pot. It can scorch, separate, and trigger burn notices.
For creamy soup: blend half with an immersion blender. Never add dairy before pressure cooking in the Instant Pot. It can scorch, separate, and trigger burn notices.
Nutrition
Serving: 1cup | Calories: 384kcal | Carbohydrates: 71g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 515mg | Fiber: 7g | Sugar: 8g