Quick Facts
Time: 25 minutes • Yield: 6 servings • Skill: Easy • Method: Instant Pot, one-pot • Diet: Vegetarian, GF, DF option

Introduction

Potato soup is the answer when you crave a creamy, comforting bowl fast—no long simmer, no fuss. In this Instant Pot version, pressure-cooked potatoes break down into a silky base with soft, tender cubes suspended throughout, giving you that mashed potato soup vibe without turning gluey. The flavor leans savory and balanced: gentle sweetness from onion and leek, a whisper of garlic, a buttery finish, and a lift of chives and black pepper. If you like it richer, a handful of cheddar at the end melts into velvet; if you’re dairy-free, there’s an easy swap that keeps the soup luscious. This recipe is perfect for busy families, meal-preppers, and anyone who wants the best potato soup on a chilly weeknight, with minimal chopping and maximum payoff.

If cozy bowls are your thing, browse all our potato soup recipes for more weeknight-friendly ideas.

Why You’ll Love It

• Weeknight-easy: clear timing, minimal prep, one pot.
• Flexible: add leeks, swap stock, finish with herbs or spice.
• Balanced flavor: buttery notes, black pepper warmth, bright chive finish.
• Great leftovers: reheats beautifully for lunches.

Potato Soup — Cozy, Reliable, Weeknight-Ready (Instant Pot, 25 Minutes)

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• Author: Lily
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A silky-meets-chunky Instant Pot potato soup that’s cozy, balanced, and done in about 25 minutes. Savory onion and optional leek build sweetness, thyme adds gentle herbal notes, and a buttery finish gets lifted with chives and black pepper. Add cheddar for richness or keep it dairy-free with oat milk—either way, it’s weeknight-easy and great for leftovers.

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Ingredients

• 2 tbsp olive oil or unsalted butter

• 1 medium yellow onion, diced

• 1 small leek, white & light green only, thinly sliced (optional)

• 3 cloves garlic, minced

• 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes

• 3 cups low-sodium vegetable stock (GF)

• 1 cup water

• ½ tsp dried thyme or 1 tsp fresh, minced

• ¾–1 tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• ½ cup whole milk or half-and-half or ½ cup unsweetened oat milk (DF option)

• ½ cup shredded sharp cheddar, optional (plus more for serving)

• 2 tbsp sour cream or plain Greek yogurt or 2 tbsp unsweetened oat yogurt (DF option)

• 2 tbsp chopped chives, for finish

• Lemon wedges, optional

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Instructions

1. Sauté aromatics: Set Instant Pot to Sauté. Add oil/butter. Cook onion and leek with a pinch of salt 3–4 minutes until translucent. Add garlic; cook 30 seconds.

2. Season potatoes: Stir in potatoes, thyme, ¾ tsp salt, and pepper to coat.

3. Deglaze & add liquids: Pour in stock and water; scrape up browned bits.

4. Pressure cook: Seal. Cook High Pressure 8 minutes (pot takes ~6 minutes to pressurize).

5. Quick release: Quick-release pressure; open lid. Potatoes should be fork-tender.

6. Creamy finish: Stir in milk/oat milk. Lightly mash some potatoes against the pot or pulse an immersion blender 2–3 times—don’t over-blend.

7. Optional richness & tang: Off heat, fold in cheddar until melted, then stir in sour cream/yogurt.

8. Season & brighten: Taste; add salt/pepper and a squeeze of lemon if desired.

9. Serve: Ladle into bowls. Top with chives (and extra cheddar). Let rest 2 minutes to slightly thicken.

Notes

• Must-haves: potatoes + onion + stock.

• Flexible: leek, cheddar, sour cream/yogurt, lemon.

• DF route: olive oil + oat milk + DF yogurt; skip cheddar.

• Avoid gluey texture: mash by hand or brief pulses only.

• Make-ahead: store cubed potatoes in cold water (up to 24 hrs).

• Storage: 3–4 days in fridge; DF version freezes up to 3 months (add dairy after reheating).

• Reheat: Warm gently; loosen with a splash of stock/water; finish with lemon & fresh chives.

• Scale: Same pressure time when doubling (don’t exceed max fill). Halve with ~⅓ less liquid, same pressure time.

• Prep Time: 8 minutes
• Cook Time: 17 minutes
• Category: soup recipes
• Method: Instant Pot (one-pot)
• Cuisine: American

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 medium yellow onion, diced
• 1 small leek, white and light green only, thinly sliced (optional but great)
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 3 cups low-sodium vegetable stock (GF)
• 1 cup water
• ½ tsp dried thyme or 1 tsp fresh, minced
• ¾–1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• ½ cup whole milk or half-and-half or ½ cup unsweetened oat milk (DF option)
• ½ cup shredded sharp cheddar, optional (plus more for serving)
• 2 tbsp sour cream or plain Greek yogurt or 2 tbsp unsweetened oat yogurt (DF option)
• 2 tbsp chopped chives, for finish
• Lemon wedges, optional

What each ingredient does:
Olive oil/butter: richness and sauté base. Onion + leek: sweet aromatics and body. Garlic: savory depth. Yukon Golds: creamy texture without gumminess. Stock + water: flavor and control of salt. Thyme: gentle herbal backbone. Salt/pepper: balance and heat. Milk/oat milk: creamy mouthfeel. Cheddar: optional savory boost. Sour cream/yogurt: tang to brighten. Chives: fresh, oniony finish. Lemon: lifts and balances richness.

Must-have vs flexible: Potatoes, onion, stock = must-have. Leek, cheddar, sour cream, lemon = flexible.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: sub leek with extra onion or a shallot.
• Protein add-ins: for vegetarian protein, stir in white beans at the end.
• Veg: add diced carrots or celery with onions; stir in spinach at the end.
• Starch: swap Yukon Golds for russets (slightly fluffier) or reds (waxier).
• Dairy/Fats: use oat milk + olive oil for DF; finish with a splash of evaporated milk for extra body if using dairy.
• Budget/time savers: use pre-chopped onions, frozen diced potatoes, or refrigerated hash browns (unseasoned).

Equipment Notes

• Required: 6-quart Instant Pot (or similar electric pressure cooker), ladle, knife, cutting board.
• Nice-to-have: immersion blender for partial blending; microplane for fine garlic.
• Size notes: A 6-quart pot comfortably fits this yield; for 8-quart, you can 1.5x the recipe.
• Cleanup: Deglaze after sautéing to prevent the burn warning.

Step-by-Step

1. Sauté aromatics (build flavor): Set Instant Pot to Sauté, add oil. Cook onion and leek with a pinch of salt 3–4 minutes until translucent; add garlic 30 seconds until fragrant.
2. Add potatoes & season: Stir in potatoes, thyme, ¾ tsp salt, and pepper to coat in fat—this seasons the spuds from the start.
3. Add liquids & deglaze: Pour in stock and water; scrape up any browned bits—prevents burn warning and adds flavor.
4. Pressure cook: Seal, set to High Pressure for 8 minutes. The pot will take ~6 minutes to come to pressure.
5. Quick release: Carefully quick-release. Open lid; potatoes should be fork-tender but holding shape.
6. Creamy finish: Stir in milk (or oat milk). If you want it silkier, lightly mash a few potatoes against the pot sides or pulse an immersion blender 2–3 times—don’t overdo it.
7. Optional cheddar & tang: Off heat, fold in cheddar until melted, then stir in sour cream/yogurt for gentle tang.
8. Taste & adjust: Add salt, pepper, and a squeeze of lemon if you like brightness.
9. Serve: Ladle into bowls and top with chives (and a sprinkle more cheddar, if using). Rest 2 minutes to thicken slightly.

Doneness cues: Potatoes are fork-tender; soup lightly coats a spoon; no thin, watery pockets.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onions/leeks and cube potatoes (store potatoes submerged in cold water up to 24 hours).
• Fridge: 3–4 days; soup thickens as it chills.
• Freeze: Up to 3 months if dairy-free; add dairy after reheating.
• Reheat: Warm gently on the stove with a splash of stock or water; perk up with a squeeze of lemon and fresh chives.

How to Lighten / Make It Creamy

• Lighten: Use olive oil + oat milk; add extra stock and finish with a squeeze of lemon to keep it bright.
• Creamy: Blend 1 cup of soup and return; or stir in evaporated milk off heat. Temper dairy by stirring warm soup into it before adding to the pot.

Toppings, Garnishes & Finishes

Crunch: croutons, toasted pepitas, crispy shallots.
Fresh: chives, parsley, scallions, lemon zest.
Tang/Heat: lemon or apple cider vinegar; chili flakes or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread or warm dinner rolls; simple green salad with lemon vinaigrette; roasted broccoli or carrots. Sip with sparkling water and a citrus wedge or a crisp white.

Scaling the Recipe

To double, keep cook time the same; don’t exceed the pot’s max fill line. To halve, reduce liquid by ~⅓ and use the same pressure time. For bigger batches, cool quickly in shallow containers.

Nutrition & Dietary Notes

Naturally vegetarian and GF with vegetable stock; easy DF with oat milk and DF yogurt. Potatoes provide potassium and fiber (especially if you keep some peel). Contains dairy if you add milk/cheddar/yogurt.

Troubleshooting

• Too salty? Add water/stock, a splash of milk, or a squeeze of lemon.
• Too bland? Add salt, pepper, and a little acid; warm a pinch of thyme in hot oil and stir in.
• Too watery? Simmer on Sauté to reduce; mash a few potatoes; or add a spoon of instant mashed potatoes.
• Gummy? You over-blended—loosen with stock, stir in yogurt, and add fresh chives.

FAQs

Can I use frozen or precut potatoes? Yes—use diced frozen potatoes or hash browns; keep pressure time 8 minutes.
Best veg swaps? Leeks, celery, carrots, or spinach at the end.
How do I keep it from getting gluey? Avoid high-powered blending; mash by hand or pulse briefly.
Dairy-free? Use oat milk + DF yogurt; skip cheddar.
How long does it keep? 3–4 days in the fridge; DF version freezes up to 3 months.

Variations

• Lemony Herb: Finish with lemon zest/juice and a handful of dill + parsley.
• Spicy Chipotle: Stir in 1 tsp chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: Fold in ½ cup finely grated Parmesan and a splash of cream.

For more riffs beyond these, swipe through our weeknight soup recipes.

Chef Notes / Test Kitchen Tips

Most improvement came from salting in stages and minimal blending. The Instant Pot sweet spot is 8 minutes at high pressure with a quick release—done between 22–26 minutes total including pressurizing. Keep stock low-sodium; adjust seasoning only after the dairy/tang goes in.

Conclusion

This potato soup works because the Instant Pot concentrates flavor fast, keeps the potatoes tender, and gives you a creamy bowl in 25 minutes. It stores well for 3–4 days, making lunches easy. If you enjoy it, leave a rating and share your tweaks!