There’s nothing quite like a warm bowl of potato soup to make you feel cozy. I love how humble potatoes can be turned into something so wonderfully satisfying, especially when the weather turns cooler.
Today, I’m sharing two fantastic potato soup recipes that are perfect for any occasion. Whether you need dinner fast or want a truly comforting classic, I have you covered. Let’s make some amazing potato soup!
Jump to Recipe:
Instant Pot Potato Soup: Quick & Creamy
A warm bowl of creamy potato soup is perfect for any day of the week. This Instant Pot potato soup recipe makes it super simple to get a delicious meal on your table fast.
Key Ingredients & Tips for Instant Pot Potato Soup
- Potato Choice: Use Russet potatoes. They break down well and create a wonderfully creamy texture for your soup.
- Broth Options: Low sodium chicken or vegetable broth works best here. You can adjust the salt later to your preference.
- Creamy Finish: Adding milk or a little heavy cream at the end makes the soup extra smooth and rich without curdling.
What You Need for Quick Potato Soup
- 2 lbs russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk (or heavy cream for a richer soup)
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Optional garnishes: fresh chives, shredded cheddar cheese
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Instant Pot Potato Soup
Step 1: Sauté Aromatics
Set your Instant Pot to Sauté mode. Melt the butter in the pot. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until they are soft and fragrant.
Step 2: Add Potatoes and Broth
Stir the diced potatoes into the pot with the sautéed aromatics. Pour in the chicken or vegetable broth. Make sure the potatoes are mostly covered by the liquid.
Step 3: Pressure Cook
Secure the lid on your Instant Pot and set the vent to the sealing position. Cook on High Pressure for 8 minutes. Once the cooking time is done, perform a quick release of pressure.
Step 4: Finish the Soup
Carefully open the lid. Stir in the milk. Use a potato masher or a large spoon to gently mash some of the potatoes directly in the pot. This will help thicken your soup. Season with salt and pepper to your taste. Serve hot with your favorite garnishes.
📝 Final Note
This potato soup is wonderful for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Loaded Potato Soup: Hearty & Classic Comfort
When you want something truly comforting and full of amazing ingredients, a bowl of loaded potato soup hits the spot. It’s packed with all your favorite potato toppings right inside the soup itself.
Key Ingredients & Tips for Loaded Potato Soup
- Crispy Bacon: Fry the bacon until it’s really crisp. This gives you the best texture and helps make the soup extra tasty with a little bacon fat.
- Cheese Selection: Sharp cheddar cheese melts wonderfully and adds a lot of flavor to the soup. Don’t be shy with the cheese!
- Thickening Trick: A simple butter and flour roux at the start helps make this soup rich and creamy without being too heavy.
What You Need for Hearty Loaded Potato Soup
- 6 slices bacon, cooked and crumbled
- 2 lbs russet potatoes, peeled and diced
- 1/2 cup chopped yellow onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese, plus more for garnish
- 1/4 cup chopped green onions, for garnish
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Loaded Potato Soup
Step 1: Cook Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until it’s nice and crispy. Remove the bacon, chop it, and set it aside. Leave about 1 tablespoon of bacon drippings in the pot.
Step 2: Start the Soup Base
Add the butter to the pot with the bacon drippings (or just butter if you prefer). Melt the butter over medium heat. Add the chopped onion and cook until it’s soft, about 5 minutes. Stir in the flour and cook for 1 minute, making a roux.
Step 3: Build the Soup
Slowly whisk in the milk and chicken broth until the mixture is smooth and lump-free. Add the diced potatoes to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are very tender.
Step 4: Mash and Add Cheese
Once the potatoes are tender, use a potato masher or a large spoon to gently mash some of the potatoes directly in the pot. This helps thicken the soup. Stir in 1 cup of shredded cheddar cheese until it’s completely melted. Add most of the cooked and crumbled bacon. Season with salt and pepper to taste.
Step 5: Serve
Ladle the loaded potato soup into bowls. Top each serving with the remaining crumbled bacon, more shredded cheddar cheese, and fresh green onions. Serve immediately and enjoy!
📝 Final Note
For an even richer soup, you can use half-and-half or heavy cream instead of regular milk. This will make your loaded potato soup extra special.
