You can make this delicious potato soup recipe in the Instant Pot or slow cooker for a hearty, classic soup meal.
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At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes. While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own. This recipe is super simple and great for the colder days ahead.
Recipe Ingredient Notes
To make our potato soup, you will need the following ingredients:
- Russet potatos
- Yellow onion
- Chicken broth
- Garlic powder
- Seasoned salt
- Pepper
- Parsley
- Flour
- Heavy whipping cream
- Parmesan cheese
- Bacon
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Potato Soup
Instant Pot Instructions
- In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
- In a small bowl, mix together ⅓ cup flour and ½ cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in ¾ cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Slow Cooker Instructions
- In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
- Let the ingredients cook for 4 hours on low.
- After 4 hours, add your flour and cream and whisk until smooth.
- Stir in ¾ cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.
- Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Nacho Grande Soup
- New England Clam Chowder
- Pasta e Fagioli
- Ravioli Lasagna Soup
- Sausage Tortellini Soup
- Stuffed Pepper Soup
- Tomato Macaroni Soup
- Tuscan White Bean Soup
- Wisconsin Bacon and Potato Cheese Soup
- Zuppa Toscana Soup
Potato Soup Recipe
You can make this delicious potato soup recipe in the Instant Pot or slow cooker for a hearty, classic soup meal.
Serving servings
Ingredients
- 3 pounds Russet potatoes, peeled and diced into 1/2" cubes
- 1 medium yellow onion, diced
- 48 ounces chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- pinch of parsley
- ⅓ cup flour
- 2 cups heavy whipping cream, divided
- 1 cup grated parmesan cheese
- 12 strips bacon, cooked and crumbled
- 2 Tablespoons fresh minced parsley
Instructions
Instant Pot Instructions
- In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
- In a small bowl, mix together ⅓ cup flour and ½ cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in ¾ cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Slow Cooker Instructions
- In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
- Let the ingredients cook for 4 hours on low.
- After 4 hours, add your flour and cream and whisk until smooth.
- Stir in ¾ cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.
- Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Notes
Recipe adapted from Taste of Home.
Nutrition
Calories: 294 kcal · Carbohydrates: 26 g · Protein: 7 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 63 mg · Sodium: 662 mg · Potassium: 623 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 659 IU · Vitamin C: 15 mg · Calcium: 143 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I made this tonight and my family loved it! This was the first time using my Insta pot. It was so easy! I only had about 3/4 cup of heavy whipping cream so I used evaporated can milk with the cream and it was delicious! I will definitely be making again. I’m looking forward to other recipes you come up with for the Insta pot.
I just made this for lunch. Did not have Parmesan cheese so just used cheddar. The soup was delicious! Thanks for the recipe!
Soooo yummy. I will be making this again.
Could you sub milk for the heavy whipping cream or do half milk and half cream to make a lighter version?
Never mind! Made it as listed. Soooooo good! Every last drop was eaten by my family from toddlers on up.
What would cooking instructions be if I don’t have an InstaPot? This looks delicious!
You could adapt this for a slow cooker. Add the first 7 ingredients and cook in slow cooker until potatoes are tender. That might be a few hours on high or even longer on low temp. Combine the flour and whipping cream and add that to the soup until it starts to thicken. Then add the remaining ingredients.
I made this tonight for dinner and it was awesome! I sautéed the bacon in the pot first, then spooned out the bacon bits and left the bacon grease in to add flavor to the soup. Delicious! I also only had 1 cup of heavy cream so I used whole milk for the other cup. It definitely took longer than the mentioned prep and cook time, probably 5 minutes to prep bacon, 20 minutes sauté (with cooking bacon while prepping other veggies and then at the end) and then 37 minutes with pressurizing and cooking so about an hour total. But this was the first time using my Instant Pot and it was definitely a success!!
Most IP recipes I’ve seen are for the 6 qt. IP. I have an 8 qt. IP and am unsure about the amount of water to add for different recipes. Can you help?
do you lady’s make vegan recipes for the Instant Pot ?
I love this receipe. I made it twice. I also bought the cookbook for the instant pot.❤️
Hi Ronda,
We are so happy to hear that you love the IP Potato Soup. It’s one of our favorites. Enjoy the cookbook!!