Instant Pot Cheesy Potato Soup (Loaded with Toppings)

This easy Instant Pot Cheesy Potato Soup is creamy, flavorful, and quick! Russet potatoes and aromatic ingredients come together in a pressure cooker to create a velvety soup you can load with toppings and serve for a weeknight meal.

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Making soups in my Instant Pot has quickly become one of the easiest and quickest ways to get dinner on the table. I love whipping together classics like Instant Pot Chicken Noodle Soup, Instant Pot French Onion Soup or even a large batch of Weight Loss Soup when I’m looking for a healthy boost. 

Cooking potatoes in a pressure cooker has also been a complete game-changer. I’ve said goodbye to babysitting the stove and, instead, end up with perfectly cooked potatoes every time. It’s why I love this Instant Pot cheesy potato soup so much!

This easy soup recipe is made with russet potatoes, a few classic soup vegetables, and a handful of other aromatic and creamy ingredients. When all is said and done in the Instant Pot, the potatoes are mashed (or blended with an immersion blender) and the soup is thickened with a cornstarch slurry, cream, and shredded cheese.

Your loaded potato soup can be topped with all of your favorite baked potato toppings. I love adding handfuls of crispy bacon, chives, cheese, and sour cream to my bowl but you can’t go wrong, no matter what you choose!

Don’t have an instant pot? I’ve also included a stovetop and slow cooker version of this recipe below.

Bowl of peeled and cubed potatoes.

What kind of potatoes are best in potato soup?

Not all potatoes are created equal! With so many varieties out there, it may be hard to choose the best ones for soup. 

For this recipe, you’ll want to choose a potato that has thin skin but is also starchy enough to naturally thicken the soup itself. The best potatoes for this are russet or Yukon Gold potatoes.

Other varieties, like red potatoes, are better when you want the potato to hold its shape in the soup. They contain less starch and will not break down as easily or turn out as creamy when mashed. Instead, save your red potatoes for this german potato salad.

Ingredients needed

  • Russet Potatoes – You can also use Yukon gold potatoes.
  • Cheddar Cheese – I love using sharp cheddar cheese. But you can also use pepper jack for a spicy kick, or any other cheese you love.
  • Onion & Garlic
  • Celery
  • Bone Broth – I love making bone broth in the instant pot. Or, use low-sodium chicken broth.
  • Milk & Heavy Cream
  • Cornstarch – This is used to help thicken the soup.
  • Salt & Pepper

How to make it

Turn the Instant Pot to SAUTE mode and saute the garlic, onion, and celery in butter until they begin to soften. Then add the potatoes and broth. 

Seal the lid and pressure cook on MANUAL high pressure for 8 minutes. While it cooks, whisk together the cornstarch and milk to make a thickening slurry.

Do a quick release when the potatoes are finished cooking and set it back on SAUTE mode. Stir in the slurry and remaining milk while you mash the potatoes.

Stir in the cream and cheese to make the soup creamy then serve hot and top with desired toppings. 

You could even serve this soup in a similar fashion to my Baked Potato Bar, and have a table spread out with loads of topping ideas.

Stovetop directions

To make potato soup on the stovetop, saute the soup veggies with butter in a soup pot and then add the potatoes and broth. Bring it up to a boil and let it simmer until the potatoes are fork tender.

Make the milk and cornstarch slurry and then pour it into the soup when it’s time to mash the potatoes. Mix in the cheese and cream, serve with toppings, and enjoy!

Slow cooker directions

To make potato soup in a crockpot, saute the soup veggies on the stove before adding them to the bowl of a slow cooker. Add in the potatoes and broth, then cook on Low for 7 to 8 hours or High for 3 to 4 hours or until the potatoes are fork tender. 

Mix in the slurry while you mash the potatoes, then stir in the cheese and cream. Spoon the soup into bowls, add toppings, and enjoy!

Soup in instant pot topped with bacon crumbles.

Topping ideas

The beauty of this potato soup is that the flavors and toppings you can add are endless! Try using these fun soup toppings to make your own customized loaded potato soup:

How to make ahead & store

Store leftovers in an airtight container in the fridge for up to 3 days. Or, store in the freezer for up to 3 months.

What to serve with it

Wine pairings

  • Look for a wine that tastes rich, bright, and acidic to complement the creamy flavor and texture of the soup. Riesling or Pinot Gris would both be great options
Side view close up of potato soup.

More vegetable soups

More Instant Pot soup recipes

Overhead closeup of potato soup with toppings in white bowl.

Did you try this Instant Pot loaded potato soup?

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Instant Pot Cheesy Potato Soup

This Instant Pot Potato Cheese Soup is creamy, flavorful, and quick! Russet potatoes and aromatic ingredients come together in a pressure cooker to create a velvety soup you can load with toppings and serve for an easy weeknight meal.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Time for pressure to build: 15 minutes
Total Time: 45 minutes
Servings: 6


  • 2 Tablespoons butter
  • 1 large onion (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 6 large russet potatoes (cut into ½ inch cubes (about 3 pounds) )
  • 4 cups bone broth or low-sodium chicken broth

To Finish:



  • Set Instant Pot to SAUTE and add butter.
  • Once melted, add onion and celery and cook until softened, 2-3 minutes. Add garlic and cook 30 seconds longer.
  • Add potatoes and chicken broth.
  • Place lid on pot and set to seal. Press MANUAL high pressure and cook for 8 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
  • When time is up, do a quick pressure release and remove the lid.
  • In a small bowl whisk together ¼ cup milk and cornstarch to make a slurry.
  • Hit CANCEL on the instant pot and then press SAUTE. Add the slurry and the remaining ¾ cup milk and simmer the soup for about 5 minutes, stirring often and smashing the potatoes with the back of a spoon, until thickened, 2-3 minutes.
  • Stir in the cheese and heavy cream. Season with salt and pepper, to taste.
  • Serve with desired toppings.


For smoother soup, use an immersion blender before adding in the cornstarch slurry and milk.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Pressure cooker


Calories: 513kcal | Carbohydrates: 47g | Protein: 22g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 377mg | Potassium: 1067mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 15mg | Calcium: 376mg | Iron: 2mg

This post was originally published in 2021. It was updated in 2023 to add new content. The instant pot cheese potato soup recipe remains the same. Enjoy!

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