Best Instant Pot Potato Soup with Cream Cheese

Finding a comforting, homemade soup recipe that doesn’t require hovering over the stove for an hour can feel nearly impossible on busy weeknights. Between work, family obligations, and everything else on your plate, spending that much time in the kitchen just isn’t realistic for most of us.

That’s where this Instant Pot potato soup comes in. It delivers all the creamy, rich flavor you’d expect from a slow-simmered soup, but it’s ready in a fraction of the time. Plus, the addition of cream cheese gives it an extra smooth texture that takes it up a notch from your standard potato soup, and you probably already have most of these ingredients in your kitchen right now.

SAVE NOW

What Kind of Potatoes Should I Use?

For this Instant Pot potato soup, you have a few good options when it comes to potato variety. Russet potatoes are a popular choice because they break down nicely and create a naturally thick, creamy texture as they cook. Yukon Gold potatoes are another great option – they hold their shape a bit better while still getting tender, and they add a buttery flavor to the soup. You can even use red potatoes if that’s what you have on hand, though they’ll stay firmer and give you more distinct potato chunks in your finished soup. Whatever type you choose, just make sure to cut them into similar-sized pieces so they cook evenly in the pressure cooker.

SAVE NOW

Options for Substitutions

This potato soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Cream cheese: You can use sour cream or Greek yogurt instead, but add it at the end after turning off the heat to prevent curdling. Start with about 1/2 cup and adjust to taste.
• Potatoes: Russet potatoes work great for a thicker, creamier soup since they break down easily. Yukon golds give you a slightly chunkier texture. Red potatoes are fine too, but they’ll hold their shape more.
• Bacon: Skip the bacon for a vegetarian version, or swap it with turkey bacon or diced ham. You could also use a tablespoon of olive oil for sautéing if you’re leaving out the bacon entirely.
• Chicken broth: Vegetable broth works perfectly if you want to keep this vegetarian. Just make sure to use a good quality one since it’s a key flavor component.
• Milk: Heavy cream makes the soup richer, or you can use half-and-half for something in between. Non-dairy milk like unsweetened almond or oat milk works too, though the flavor will be slightly different.
• Cheddar cheese: Feel free to use whatever cheese you have – Monterey Jack, Colby, or even pepper jack for a little kick all work well here.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot potato soup is doing a quick pressure release instead of letting it naturally release for at least 10 minutes, which can cause the soup to splatter everywhere and result in unevenly cooked potatoes.

Another common error is adding the cream cheese while the soup is too hot and not stirring it in properly – this creates lumps instead of a smooth, creamy texture, so make sure to cut it into smaller chunks and stir continuously on the Sauté setting.

Don’t skip mixing the cornstarch with milk before adding it to the pot, because dumping cornstarch directly into hot liquid will give you clumpy bits that won’t thicken your soup properly.

Finally, resist the urge to skip the 10-minute cooling period at the end – this resting time allows the soup to thicken up perfectly and prevents you from burning your mouth on the first bite.

SAVE NOW

What to Serve With Potato Soup?

This creamy potato soup is pretty filling on its own, but I love serving it with a crusty baguette or some warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup nicely. If you want to make it more of a complete meal, try pairing it with a ham and cheese sandwich or even some leftover rotisserie chicken on the side. You can also set out extra toppings like more shredded cheddar, extra bacon bits, sour cream, and chopped scallions so everyone can customize their bowl.

Storage Instructions

Store: This potato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! Just give it a good stir before reheating since the soup might thicken up a bit as it sits.

Freeze: You can freeze this soup for up to 2 months, though the texture of the potatoes might change slightly when thawed. Let it cool completely first, then store in freezer-safe containers leaving a little room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of milk or broth to thin it out. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 290-320 g

Ingredients

For the soup base:

• 5 slices bacon (I use Wright’s Hickory Smoked for better fat rendering)
• 1 medium onion
• 2 medium celery stalks
• 3 garlic cloves
• 3.5 lbs russet potatoes (peeled and cut into 1-inch chunks)
• 32 oz chicken broth (I prefer Swanson Natural Goodness)
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

For the thickening finish:

• 4 oz cream cheese (softened and cut into 1/2-inch cubes)
• 1 cup whole milk
• 2 tbsp cornstarch

For the garnish:

• 4 oz sharp cheddar (freshly shredded for better melting)
• 2 scallions

Step 1: Prep All Ingredients (Mise en Place)

• 1 medium onion, diced
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 3.5 lbs russet potatoes, peeled and cut into 1-inch chunks
• 4 oz sharp cheddar, freshly shredded
• 2 scallions, sliced
• 4 oz cream cheese, cut into ½-inch cubes

Dice the onion and celery into similar-sized pieces, mince the garlic, and set aside in a bowl.

Peel and cut the potatoes into 1-inch chunks, placing them in a separate bowl.

Crumble the cooled bacon (you’ll cook it first), shred the cheddar cheese, slice the scallions, and cut the cream cheese into ½-inch cubes.

Having everything prepped before pressure cooking ensures you can work quickly during the final steps.

I like to prep the potatoes last and keep them in a bowl of water to prevent browning, then drain well before adding to the pot.

Step 2: Render Bacon and Build the Aromatic Base

• 5 slices bacon
• 1 medium onion, diced
• 2 medium celery stalks, diced
• 3 garlic cloves, minced
• 2 tsp kosher salt
• ½ tsp black pepper

Turn the Instant Pot to Sauté mode and add the bacon, cooking for 6-8 minutes until it’s browned and crispy.

Remove the bacon and set aside to cool, then crumble it.

Keep about 2 tablespoons of bacon fat in the pot, discarding excess if needed.

Add the diced onion, celery, garlic, salt, and black pepper to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

This creates a flavorful base that will infuse the entire soup.

Step 3: Pressure Cook the Potatoes

• 3.5 lbs russet potatoes, peeled and cut into 1-inch chunks
• 32 oz chicken broth
• 1 cup whole milk
• 2 tbsp cornstarch

Add the peeled potato chunks and chicken broth to the pot with the aromatic base from Step 2, stirring gently to combine.

Close the Instant Pot lid and set it to cook on HIGH pressure for 10 minutes.

While it cooks, prepare the milk-cornstarch mixture in a small bowl by whisking them together until smooth—this will help thicken the soup later.

After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining steam using the quick-release valve.

Step 4: Finish the Soup with Cream and Cheese

• milk-cornstarch mixture from Step 3
• 4 oz cream cheese, cut into ½-inch cubes
• ¼ tsp smoked paprika
• 4 oz sharp cheddar, freshly shredded

Once pressure is fully released, turn the Instant Pot back to Sauté mode.

Stir in the milk-cornstarch mixture from Step 3 and add the cream cheese cubes, stirring frequently for about 4 minutes until the cream cheese melts completely and the soup thickens.

Add the smoked paprika and shredded cheddar cheese, stirring until all the cheese is melted and the soup reaches your desired consistency.

I find that stirring constantly during this step prevents the bottom from sticking and ensures even cheese distribution throughout.

Step 5: Cool and Serve

• Crumbled bacon from Step 2
• 2 scallions, sliced

Turn off the Instant Pot and let the soup cool for about 10 minutes—this allows the flavors to settle and makes it safer and more enjoyable to eat.

Ladle the soup into bowls and top each serving with the crumbled bacon from Step 2, additional shredded cheddar if desired, and a sprinkle of fresh scallions.

The warm soup will gradually reheat the toppings, creating a wonderful texture contrast.

Best Instant Pot Potato Soup with Cream Cheese

Delicious Best Instant Pot Potato Soup with Cream Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 2200 kcal

Ingredients

  

For the soup base::

• 5 slices bacon (I use Wright's Hickory Smoked for better fat rendering)
• 1 medium onion
• 2 medium celery stalks
• 3 garlic cloves
• 3.5 lbs russet potatoes (peeled and cut into 1-inch chunks)
• 32 oz chicken broth (I prefer Swanson Natural Goodness)
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

For the thickening finish::

• 4 oz cream cheese (softened and cut into 1/2-inch cubes)
• 1 cup whole milk
• 2 tbsp cornstarch

For the garnish::

• 4 oz sharp cheddar (freshly shredded for better melting)
• 2 scallions

Instructions

 

• Dice the onion and celery into similar-sized pieces, mince the garlic, and set aside in a bowl. Peel and cut the potatoes into 1-inch chunks, placing them in a separate bowl. Crumble the cooled bacon (you'll cook it first), shred the cheddar cheese, slice the scallions, and cut the cream cheese into ½-inch cubes. Having everything prepped before pressure cooking ensures you can work quickly during the final steps. I like to prep the potatoes last and keep them in a bowl of water to prevent browning, then drain well before adding to the pot.
• Turn the Instant Pot to Sauté mode and add the bacon, cooking for 6-8 minutes until it's browned and crispy. Remove the bacon and set aside to cool, then crumble it. Keep about 2 tablespoons of bacon fat in the pot, discarding excess if needed. Add the diced onion, celery, garlic, salt, and black pepper to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant. This creates a flavorful base that will infuse the entire soup.
• Add the peeled potato chunks and chicken broth to the pot with the aromatic base from Step 2, stirring gently to combine. Close the Instant Pot lid and set it to cook on HIGH pressure for 10 minutes. While it cooks, prepare the milk-cornstarch mixture in a small bowl by whisking them together until smooth—this will help thicken the soup later. After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining steam using the quick-release valve.
• Once pressure is fully released, turn the Instant Pot back to Sauté mode. Stir in the milk-cornstarch mixture from Step 3 and add the cream cheese cubes, stirring frequently for about 4 minutes until the cream cheese melts completely and the soup thickens. Add the smoked paprika and shredded cheddar cheese, stirring until all the cheese is melted and the soup reaches your desired consistency. I find that stirring constantly during this step prevents the bottom from sticking and ensures even cheese distribution throughout.
• Turn off the Instant Pot and let the soup cool for about 10 minutes—this allows the flavors to settle and makes it safer and more enjoyable to eat. Ladle the soup into bowls and top each serving with the crumbled bacon from Step 2, additional shredded cheddar if desired, and a sprinkle of fresh scallions. The warm soup will gradually reheat the toppings, creating a wonderful texture contrast.