Instant Pot Potato Soup Easy Recipe Without Heavy Cream

Velvety rich, creamy, and cheesy just like the Panera soup I loved (and OK, I still do), this Instant Pot potato soup is made without without heavy cream, yet it tastes absolutely indulgent. It combines fresh ingredients like potatoes and onion with pantry staples, so it’s both wholesome and convenient. Like my go-to classic Crockpot Potato Soup and this surprisingly zippy Potato Leek Soup, this delish Instant Pot cheesy potato soup recipe derives its creaminess from the potatoes themselves, along with cauliflower and Greek yogurt. The end result? I like this recipe better than Panera’s potato soup! It’s equally comforting, better for you, and at less than $2.50 per serving, it’s a serious money saver compared to eating out too.

How to Make The Best Instant Pot Potato Soup

The base recipe for this soup is simple. Start here, then top it off to your heart’s content!

The Ingredients

Yukon Gold Potatoes. Yukon golds have a naturally rich, buttery quality and creamy consistency that makes them the best potatoes for potato soup, though they are not the only option.

Cauliflower. SURPRISE! Or is it? At this point, adding raw cauliflower to vegetable soups to make them thick and creamy without changing their taste or adding unnecessary fat has become a signature move (see: Instant Pot Carrot Soup; Instant Pot Broccoli Cheese Soup; Vegan Pumpkin Soup). It’s so effective, you’ll want to make it your go-to soup strategy too.Chicken Bouillon. Ever start to make a soup, only to realize that you don’t have chicken broth on hand? Or have you purchased broth, only used a portion of the carton, then had to pour out the rest? This is your solution! It will allow you to make Instant Pot potato soup without chicken broth, yet keep the same, full flavor. Greek Yogurt. Instead of making this an Instant Pot potato soup with cream cheese, I used Greek yogurt. It makes this soup rich and creamy, and Greek yogurt is high in protein and low calorie too.Cheese. Sharp cheddar + Parmesan make up the dynamic potato soup duo. Since these are fully flavored, you can use less, making this soup lighter, without losing a speck of flavor.Onion + Garlic. A must-have for soup flavor complexity. I love that they sauté right in the Instant Pot.

The Directions

Storage Tips

To Store. Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm soup in a Dutch oven over medium-low heat on the stovetop, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to thin the soup as needed.To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe container or ziptop bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Instant Pot. This is the Instant Pot I own and love!Ladle. My preferred method for easily transferring soup to bowls and storage containers.Immersion Blender. Easily puree soup without moving it to a separate blender.

Chives. Freshness + color.Bacon. This easy Oven Baked Bacon is the best way to cook it.Croutons. They add crunch and become pleasurably soft as they absorb the creamy potato soup. Plain Greek Yogurt. My healthy stand-in for sour cream.