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    Instant Pot Potato Soup (Vegan)

    Jump to Recipe·Print Recipe

    Instant Pot Potato Soup is made easy in an electric pressure cooker. This vegan & gluten free potato soup recipe is hearty, creamy, and comforting.

    Instant pot potato soup in bowl

    I love to pressure cook anything I can. It intensifies flavor, makes short work of slow cook dishes, and retains nutrients well. It’s super handy when you’re making hearty soups and much better than cooking with a stove top.

    And, that’s a good transition into this amazing recipe: Instant Pot Potato Soup! If you’ve ever had loaded baked potato soup at your favorite restaurant then you are going to love this Instant Pot Soup recipe.

    Chunky potatoes and healthy veggies drowned in a creamy, cheesy sauce. You’ll have no problem getting your friends and family to down this delicious soup.

    Potatoes are an amazing food and packed with nutrients. They’re loaded with Vitamin A, Vitamin C, calcium, and potassium. So, why not put them in a soup? 

    This soup is thick, chunky, savory, healthy, and delicious! Oh, yeah. It’s also vegan. But, no one will ever know unless you tell them.

    Let’s make it!

    Carrot, celery, spices, and potatoes on metal with napkin.

    Table of Contents

    • Ingredients You’ll Need
    • How To Make Instant Pot Potato Soup
    • How To Serve With Instant Pot Potato Soup
    • How To Make Potato Soup Without An Instant Pot
    • How To Store Instant Pot Potato Soup
    • More Vegan Instant Pot Recipes
    • More Vegan Comfort Food Recipes
    • Instant Pot Potato Soup

    Ingredients You’ll Need

    Once you have all of your ingredients out and ready to go, it’s just a matter of essentially tossing everything into the Instant Pot and cooking.

    • 2 large carrots, peeled and sliced
    • 1 stalk of celery, chopped
    • 2 cloves of garlic minced
    • 2 pounds of russet potatoes or Yukon gold potatoes (usually about 8 medium), sliced in 1-2″ chunks
    • 3 cups low sodium vegetable broth
    • 1 teaspoon dried parsley
    • ½ teaspoon dried thyme
    • Pinch of salt & pepper
    • ½ teaspoon onion powder
    • ½ cup nutritional yeast
    • 1 cup unsweetened almond milk (or unsweetened plant milk of choice)
    • 2 tablespoons cornstarch

    How To Make Instant Pot Potato Soup

    This Instant Pot Loaded Potato Soup is one of the most satisfying and delicious recipes. Even those who are not big veggie eaters will love this soup. So, let’s get started.

    1. Set the Instant Pot to the saute setting. Once it’s ready add the carrots, celery, and garlic with 1-2 tablespoon of water or veggie broth. Cook for 1-2 minutes. Press “Cancel” on the Instant Pot, add 2 more tablespoons of veggie broth, and scrape the bottom of the pot with a wooden spoon to loosen up any of the little brown bits. 
    2.  Add the potatoes, veggie broth, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot. Lock the lid, set the valve to seal, and set the Instant Pot timer to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking let the pressure release naturally or use the quick release method. Once all of the remaining pressure is released unlock and remove the lid.
    3. Whisk the non-dairy milk and cornstarch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined. Use an immersion blender to give it more of a creamy consistency if you prefer a less chunky soup.
    4. Season with salt and pepper to taste…serve!
    Carrots, potatoes, and seasoning in Instant Pot.

    How To Serve With Instant Pot Potato Soup

    This pressure cooker potato soup is creamy and comforting on its own. But, here are a few other things that make it even better:

    • chopped up Smoky Maple Tempeh Bacon
    • Easy Vegan Bacon Bits
    • add a cheddar cheese element with myEasy Vegan Queso
    • top with Tofu Sour Cream or Cashew Sour Cream
    • a good hearty and crusty slice of bread like this Whole Wheat Beer Bread
    • Vegan Cornbread
    Potato soup in Instant Pot.

    How To Make Potato Soup Without An Instant Pot

    If you don’t have an Instant Pot or pressure cooker not to worry. You can still make delicious Potato Soup on the stove.

    1. Place a large pot on the stove top and add all of the ingredients except the almond milk, cornstarch, and nutritional yeast. Bring everything to a boil, then lower the heat and simmer for 20-30 minutes, until the potatoes are fork-tender.
    2. Whisk the almond milk and cornstarch together. Then, stir it into the soup until it thickens. Finally, stir in the nutritional yeast.

    It takes a little longer, but it’s still every bit as delicious!

    Potato soup in gray bowl on burlap.

    How To Store Instant Pot Potato Soup

    Place leftovers in airtight container and store in the refrigerator for up to 5 days.

    I would skip the freezing process when it comes to potato soup. Potatoes have an odd texture once they’re defrosted and the soup won’t be as good.

    More Vegan Instant Pot Recipes

    • Instant Pot Cabbage
    • Easy Vegan Instant Pot Chili
    • Instant Pot Vegetable Soup
    • Vegan Instant Pot Collards Greens
    • Sweet Chili Garlic Instant Pot Noodles
    Instant Pot Potato soup with chopped up smoky maple tempeh bacon.

    More Vegan Comfort Food Recipes

    • Sweet Potato Black Bean Chili
    • Creamy Vegan Tomato Bisque
    • Vegan Cream Of Mushroom Soup
    • Vegan Sweet Potato Casserole
    Soup with spoons on table and burlap.

    If you make this Instant Pot Potato Soup let me know. Please leave a comment below with a star rating and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Instant Pot Potato Soup

    ★★★★★ 5 from 69 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 25 mins.
    • Total Time: 35 minutes
    • Yield: 6 Servings 1x
    • Category: One Bowl
    • Method: Instant Pot
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    Instant Pot Potato Soup is made easy in an electric pressure cooker. This vegan & gluten free potato soup recipe is hearty, creamy, and comforting.


    Ingredients

    Scale
    • 2 large carrots, peeled and sliced
    • 1 stalk of celery, chopped
    • 2 cloves of garlic minced
    • 2 pounds of russet potatoes or Yukon gold potatoes (usually about 8 medium), sliced in 1-2″ chunks
    • 3 cups of low sodium vegetable broth
    • 1 teaspoon dried parsley
    • ½ teaspoon dried thyme
    • Pinch of salt & pepper
    • ½ teaspoon onion powder
    • ½ cup nutritional yeast
    • 1 cup unsweetened almond milk (or unsweetened plant milk of choice)
    • 2 tablespoons cornstarch

    Optional Toppings

    • Chopped Green Onions
    • Smoky Maple Tempeh Bacon
    • Drizzle with Cashew Cheese Sauce

    Instructions

    1. Set the Instant Pot to the saute setting. Once it’s ready add the carrots, celery, and garlic with 1-2 tablespoon of water or veggie broth. Cook for 1-2 minutes. Press “Cancel” on the Instant Pot, add 2 more tablespoons of veggie broth and scrape the bottom of the pot with a wooden spoon to loosen up any of the little brown bits. 
    2.  Add the potatoes, veggie broth, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot. Lock the lid, set the valve to seal, and set the Instant Pot timer to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking let the pressure release naturally or use the quick release method. Once all of the remaining pressure is release unlock and remove the lid.
    3. Whisk the non-dairy milk and cornstarch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined. If you prefer a less chunky soup use an immersion blender to give it more of a creamy consistency.
    4. Season with salt and pepper to taste…serve!

    Equipment

    Cutting Board

    Buy Now →

    Instant Pot

    Buy Now →

    Notes

    Place leftovers in airtight container and store in the refrigerator for up to 5 days.

    I would skip the freezing process when it comes to potato soup. Potatoes have an odd texture once they’re defrosted and the soup won’t be as good.

    If you prefer a less chunky soup use an immersion blender to give it more of a creamy consistency.

    Nutrition

    • Serving Size:
    • Calories: 165
    • Sugar: 3.5 g
    • Sodium: 232.8 mg
    • Fat: 0.7 g
    • Carbohydrates: 36.4 g
    • Fiber: 3.9 g
    • Protein: 4 g
    • Cholesterol: 0 mg

    Keywords: Instant Pot, potato soup, vegan potato soup, vegan, plant based, easy, healthy

    THANKS SO MUCH FOR YOUR SUPPORT!

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    CLICK here to donate and show your support!

    « 25 Healthy Vegan Dinner Recipes
    Vegan Tofu Mayonnaise Recipe (Oil-Free) »

    Reader Interactions

    Comments

    1. Michelle

      March 20, 2023 at 6:31 pm

      I made this soup tonight, and it was absolutely delicious.

      I used the thyme despite my misgivings, but not the parsley. I used tapioca flour instead of the corn starch because that is what I had. (I recently bought that to try in one of your “cheese” recipes, but I haven’t gotten around to doing that yet.)

      I was also a bit leery about adding the nutritional yeast because the soup tasted really good without it, but decided to just follow through with the recipe.

      I look forward to trying some of your other recipes. So far, I have just mostly read them! Which is what I mostly do with all of my cookbooks.

      Reply
    2. Pat

      February 26, 2023 at 11:14 am

      Absolutely love this recipe! Even my husband who is not WFPB, or even likes cheese, gave it a big thumbs up. I have tried so many vegan potato soup recipes but this one is by far THE best one, IMO, and will be my go to recipe for potato soup. I made it on the stovetop because I happen to love having a soup simmering and the smell of it as it simmers. Going to try your beer bread recipe with it the next time.

      Thank you Shane for this recipe and so many other delicious ones you’ve posted. Your photos are so beautiful and make every recipe so enticing!

      ★★★★★

      Reply
    3. JJ

      January 06, 2023 at 10:28 pm

      My 20 something loved this soup. I have had a lot of fails with him since he has been sick so I was beyond thrilled to get a win that wasn’t pasta. We used the immersion blender which was perfect. Thank you so much for sharing this recipe. Sounds like I will be making this again next week since my son has asked if he could take it to eat on his road trip. One question is I used Russet, but do you usually use Yukon? Just wondered what you prefer.

      ★★★★★

      Reply
      • Shane Martin

        January 09, 2023 at 12:13 pm

        That’s so great! I will use Russet or Yukon…either works.

        Reply
    4. Jan

      November 30, 2022 at 1:53 pm

      This soup was the first of yours that I’ve made, and it turned out great! I did notice that you reference adding garlic twice in the recipe. In the first paragraph it says to add it with the carrots and celery, and then in the second paragraph it says to add garlic with the other seasonings. I wondered if you meant it to also include adding garlic powder with the seasonings or if it was just a typo. I just added the garlic with the parsley, thyme, etc. and it came out delicious! I can’t wait to delve into some of your other recipes!

      ★★★★★

      Reply
      • Shane Martin

        November 30, 2022 at 3:21 pm

        Hi, Jan! I’ll check it out…it could possibly be a typo. Thanks for letting me know.

        Reply
    5. Lisa Pendergraph

      November 20, 2022 at 5:13 pm

      This soup is fantastic! OMG so easy and delicious! I served it with braised kale (in lieu of salad) and Shane’s Beer Bread. Perfection! I followed the recipe exactly as written and used oat milk to thicken. This will definitely be in the rotation over here! How can something so simple be so dang good? And good for you? Thank you Shane!

      ★★★★★

      Reply
    6. Beverly Taylor

      October 06, 2022 at 2:26 pm

      I made this potato soup for my husband and me for lunch today. It is the most tasty and flavorful potato soup I have every had! We could have eaten the entire pot! Thank you so very much for this recipe!

      Reply
    7. Teri

      September 26, 2022 at 6:16 pm

      Hi Shane, we make this soup all the time on stove top! We don’t have ip. It’s delicious & so easy!
      Sometimes we add half cauliflower. 😇

      ★★★★★

      Reply
    8. Nancy

      July 10, 2022 at 3:35 pm

      Oh my gosh, this potato soup recipe is amaaaazing!! I made mine in the IP. Added an extra stalk of celery, an extra clove of garlic, a real onion (in addition to the onion powder), an extra few sprinkles of parsley and thyme, and about 8 oz of mushrooms (‘cause, mushrooms…!) I substituted brown rice flour for the cornstarch (it’s what I had – used 4T.) Thank you for yet another awesome recipe!

      ★★★★★

      Reply
    9. Nicola

      April 23, 2022 at 6:56 pm

      So delicious and easy!! Made it in the instant pot exactly as written, except I didn’t need to add the milk/cornstarch as my potatoes had broken down while cooking and thickened the broth. Will definitely make this again often!! Thanks for a great recipe.

      ★★★★★

      Reply
    10. Julie

      April 17, 2022 at 7:51 pm

      Easy, delicious, healthy comfort food in a bowl!

      ★★★★★

      Reply
    11. Sally

      February 27, 2022 at 10:10 pm

      This was amazing. Thanks for this wonderful recipe.

      ★★★★★

      Reply
      • Shane Martin

        February 28, 2022 at 9:32 am

        Thank you!

        Reply
    12. Ellie

      January 19, 2022 at 7:34 pm

      This is so good! I was a little skeptical abut the 4 minutes, but you’ve never steered me wrong so I followed the recipe exactly and it was delicious! I can’t believe how fast and easy this is. I will definitely be making it again.

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2022 at 2:14 am

        Ellie, thanks so much. Yeah, I still struggle with the time on occasion. Cheers!

        Reply
    13. kate

      October 31, 2021 at 12:39 pm

      What can I use instead of corn starch?
      What brand nutritional yeast? Does it tend to be high in sodium?

      Looking forward to making this.

      Reply
      • Shane Martin

        October 31, 2021 at 4:22 pm

        You could use arrowroot or tapioca flour. I prefer Anthony’s Nutritional Yeast and you can purchase it here! And, it’s very low in sodium.

        Reply
    14. Stacey

      October 19, 2021 at 11:09 am

      Would you have directions for stovetop??

      Reply
      • Shane Martin

        November 03, 2021 at 4:58 pm

        It should be in the post or maybe or thinking of another recipe. If it’s not, I’ll get you one. Message me: [email protected]

        Reply
    15. Shellie

      September 05, 2021 at 3:35 pm

      Delicious. So thick and creamy. I did add some mushrooms but everything else was as written. Yummy.

      ★★★★★

      Reply
      • Shane Martin

        September 05, 2021 at 4:10 pm

        Thank you!

        Reply
    16. Marge Teilhaber

      April 25, 2021 at 1:36 am

      Got 7 or 8 bowls of DELICIOUS. Used 2¼ pounds russets, 4C bean broth, 2 large carrots, 2 large celery stalks, added 1C precooked caramelized onions and the accompanying broth so I didn’t use onion powder. Increased all seasonings: 8 cloves of garlic, 1T dried parsley, 1t dried thyme, ½t pepper, zero salt, 1.5C nooch. ½C unstrained DIY almond milk and ½C coconut milk, ¼C frozen corn (next time 1C). Thick and very tasty soup. I got 7 or 8 bowls with great aroma. Next day sauteed mushrooms and scallions, which I’ll do from the getgo next time. Also I cooked 8z of pasta and added some to the dish due to needing to gain a few pounds. Red potatoes next time. What’s the cauliflower suggestion? Did 5M HP, NR for 12M, and then quick release. Potatoes cooked just fine.
      This soup/stew is gooooood!!

      ★★★★★

      Reply
    17. GB Nana

      March 15, 2021 at 5:17 pm

      Absolutely amazing as usual! I was cooking for a large group (of non plant based) this weekend and, since my husband and I have loved every recipe we’ve tried on your site, decided to made this one! I multiplied it by 11 and cooked it on a stovetop in a huge stock pot and served over 60 people. Not one complaint ….served many second and third bowls and one guy even came back for fifths lol… all we heard was positive comments from the young and old alike! Keep those yummy recipes coming…..they are much appreciated here!

      ★★★★★

      Reply
      • Shane Martin

        March 15, 2021 at 5:57 pm

        Wow, that is so amazing! I’m so glad you made it and everyone enjoyed it. Thanks so much for sharing.

        Reply
      • Marge Teilhaber

        April 25, 2021 at 1:23 am

        GB Nana, you are fantastic!!! On the basis of seeing Shane’s fab recipe only, you multiplied each ingredient times 11. Wow. That’s a lot of washing, chopping, and stirring!!! And it was a hit. I love it!

        ★★★★★

        Reply
    18. Lisa

      March 13, 2021 at 12:25 pm

      Can I use coconut milk instead?

      Reply
      • Shane Martin

        March 13, 2021 at 12:39 pm

        I have never used it, but I see no reason why it would not work and be delicious:)

        ★★★★★

        Reply
        • Tina

          November 01, 2021 at 3:37 pm

          I used the canned coconut milk. So awesome!

          ★★★★★

          Reply
          • Shane Martin

            November 03, 2021 at 4:53 pm

            Ooh, nice.

            Reply
    19. Tammy

      January 03, 2021 at 3:31 pm

      I made this soup today and I must say it is so good. Has tons of flavors and turns out so thick and creamy. It will be my go to potato soup from now on.
      Thank you for sharing.

      ★★★★★

      Reply
      • Shane Martin

        January 06, 2021 at 7:59 am

        Thank you, Tammy! Blessings and Happy New Year!

        Reply
    20. Rachael Sposito

      December 07, 2020 at 6:50 pm

      Oh my gosh, this was the easiest recipe I’ve made and it’s really delicious!! I followed another person’s suggestion to add some cauliflower and it was amazing! Thank you so much!!

      ★★★★★

      Reply
      • Shane Martin

        December 08, 2020 at 10:16 pm

        Wow, that sounds great! I’m so glad you enjoyed it. Blessings.

        Reply
      • Marge Teilhaber

        April 23, 2021 at 8:12 pm

        The original post about the cauliflower has apparently been deleted. How much and what did you do it it? I’m making this tonight for the first time.

        ★★★★★

        Reply
    21. Nick Raspa

      November 27, 2020 at 2:01 am

      Raves and praise at the Thanksgiving table qualified the success that this soup contributed. Thank you for this great recipe.

      Reply
    22. Melissa Sturgis

      November 09, 2020 at 7:38 pm

      I’m writing this from the beautiful freezing cold state of Alaska. I just made this soup and have to admit I was skeptical with how it would turn out. I AM BLOWN AWAY!!! The textures of the potatoes and carrots are perfect and the flavor blends of the broth, almond milk with the corn starch (for creaminess) and the nutritional yeast make this a true keeper. I am SO happy to have this to serve on this freezing cold night. YAY for Shane and Simple. THANK YOU

      ★★★★★

      Reply
      • Shane Martin

        November 09, 2020 at 9:00 pm

        Thank you so much, Melissa! I’m so glad you enjoy it. My wife and I are hoping to get to Alaska one of these days…seriously. Stay warm:)

        ★★★★★

        Reply
    23. Cyndee

      November 05, 2020 at 11:33 am

      My go-to instant pot vegan potato soup when we have a craving for something hearty. So good!!!

      ★★★★★

      Reply
    24. Rebecca Davidson

      November 04, 2020 at 9:48 pm

      AMAZING recipe!! I just made this & WoW! So quick, so easy, so very delicious!!!! All the flavours combine to make an exquisite soup. I am really impressed! One thing I’m noticing and that sticks out to me after going vegan is that Vegan food tastes FAR superior to other foods that have dairy etc in it!! And I can eat as much as I like, which is a big plus!

      Definitely another staple in my kitchen & I’ll be making this one a lot too! I love potatoes! Thanks Shane!! You are a Godsend! I am no longer confused about going vegan & I have plenty to eat!

      ★★★★★

      Reply
    25. Patricia Reese

      October 29, 2020 at 6:43 pm

      Wow! This is so good! I made your chickpea spread for lunch and the soup for dinner.
      Both are excellent!

      Thank you!

      Patricia

      ★★★★★

      Reply
      • Shane Martin

        October 30, 2020 at 9:56 am

        Thank you:)

        Reply
    26. Veggie Lover

      October 14, 2020 at 9:30 am

      I make a double batch with Yukon gold. I add extra carrots & celery and add red pepper flakes to give it a kick. Good stuff!

      ★★★★★

      Reply
    27. Sunny White

      October 01, 2020 at 10:17 am

      I am excited to try this one. One question, I have often found that potatoes in soup gets grainy when I freeze it. Have you had that experience and do you have any suggestions for keeping that from happening?

      ★★★★★

      Reply
      • Shane Martin

        October 01, 2020 at 6:04 pm

        I haven’t. But, I typically use Yukon gold potatoes and they are a bit different than Russet.

        Reply
    28. Althea

      September 28, 2020 at 1:06 pm

      I made this following your stovetop instructions. This is fantastic! I finally found a white potato recipe I like. I have tried them every way except in a soup. Pre-WFPB I thought I loved potatoes. I either ate French fries or baked potatoes covered in butter and sour cream. Without oil and dairy, I’ve discovered I really don’t like white or sweet potatoes. This is a soup I could eat every day. Thank you so much!!

      ★★★★★

      Reply
      • Shane Martin

        September 28, 2020 at 4:33 pm

        Althea, thank you so much! I’m honored and humbled you enjoyed this recipe. Your words encourage me so much. Blessings to you.

        Reply
    29. Sheree Fruin

      September 23, 2020 at 5:39 pm

      Absolutely the best ever! Thank you so much for this recipe. I was a little skeptical of the 4 min in the instant pot. But Shane said so, so I did 4 min quick release. Everything was done perfectly. We each had a second bowl! Excellent, excellent; wouldn’t change a thing.

      ★★★★★

      Reply
      • Shane Martin

        September 23, 2020 at 7:23 pm

        Awww, thanks so much, Sheree! I’m so glad y’all enjoyed it.

        Reply
    30. Rhoda

      September 20, 2020 at 9:15 pm

      Another outstanding one, Shane! Thanks so much!!😊

      ★★★★★

      Reply
      • Shane Martin

        September 20, 2020 at 11:33 pm

        Thank you!

        Reply
    31. Deborah

      September 11, 2020 at 5:53 am

      This is the only potato soup recipe I need! Its quick and easy to make and so delicious. I haven’t made any of your recipes that I didn’t love, thank you!

      ★★★★★

      Reply
    32. Jane

      August 02, 2020 at 5:04 pm

      Made this today. Delicious. A damp summer day here. I also have made your banana and zucchini loaves. Which are also sooo delicious.

      Reply
    33. Heather

      June 26, 2020 at 5:23 pm

      Love this recipe! Made a batch last weekend and it’s been a highlight during my week. Can’t wait to try your other recipes (specifically the french toast bake, I make one every Christmas morning but haven’t found a good replacement since going plant based!)

      ★★★★★

      Reply
      • Shane Martin

        June 26, 2020 at 11:13 pm

        Thank you, Heather! And, I hope you enjoy the french toast:)

        Reply
    34. Stephanie Moore

      April 24, 2020 at 7:42 pm

      Another fabulous recipe, got a thumbs up from 6 out of 6 in our family, that doesn’t happen very often! Keep up the instant pot recipes, I’m’ always a sucker for a quick healthy dinner!

      ★★★★★

      Reply
      • Shane Martin

        April 28, 2020 at 10:18 pm

        YEAH!

        Reply
    35. Julie

      April 11, 2020 at 11:28 am

      What an amazingly delicious soup! My changes (only due to what I had on hand) were using westsoy unsweetened soy milk and a combination of mini red potatoes and 2 russets. I’m still getting used to this WOE and cooking with my Ninja Foodi. This recipe was so simple and easy for me. Definitely a new favorite! Thank you!

      ★★★★★

      Reply
    36. Linda

      April 08, 2020 at 11:01 am

      We loved this soup! Very tasty and so quick in the instant pot. I didn’t use the corn starch and it was great without it. Thanks, Shane!

      ★★★★★

      Reply
      • Shane Martin

        April 09, 2020 at 12:18 pm

        Thanks, Linda!

        Reply
    37. Mel Shishuwah

      April 07, 2020 at 1:15 pm

      Hello Shane
      Just made this today and it turned out amazing! I did not have any cornstarch so I used Tapioca flour instead. Thank you so much for all your recipes they are all awesome.

      ★★★★★

      Reply
      • Shane Martin

        April 07, 2020 at 1:22 pm

        That’s great, Mel! And, way to use what you’ve got. Blessings.

        Reply
    38. Shanice

      April 06, 2020 at 6:33 pm

      Amazing! I’ve made this twice in the past week and my family loves it! I used baby carrots and omitted the nutritional yeast (because I forgot to add it the first time), and it’s delicious. Such a hearty, filling, and flavorful simple Instant Pot recipe!

      ★★★★★

      Reply
      • Shane Martin

        April 06, 2020 at 6:39 pm

        That’s so great, Shanice! Thank you for sharing. Stay safe and blessings.

        Reply
    39. Christina Root

      March 31, 2020 at 2:05 pm

      Yum. This was a hit!!

      ★★★★★

      Reply
      • Shane Martin

        April 01, 2020 at 10:10 am

        Awesome! Thank you.

        Reply
    40. Mitzi

      March 29, 2020 at 9:10 pm

      So, so good! In retrospect, I did get a little too eager with the immersion blender and it came out thicker and less chunky than I had intended, but mercy it was still good! Quick, simple, and super delicious. Thanks!

      ★★★★★

      Reply
      • Shane Martin

        April 01, 2020 at 10:14 am

        That’s great, Mitzi! Hey, “cream” of potato soup is just as good:)

        Reply
    41. Rosemary

      March 29, 2020 at 7:11 am

      This is now the family’s most requested recipe!

      Reply
      • Shane Martin

        March 29, 2020 at 11:29 am

        Wow! That’s awesome! Thank you for sharing.

        Reply
    42. Pam

      March 28, 2020 at 2:59 pm

      This was delicious. Made as directed. Now on the menu rotation😉

      ★★★★★

      Reply
      • Shane Martin

        March 29, 2020 at 11:29 am

        Awesome!

        Reply
    43. Marie

      March 19, 2020 at 2:29 pm

      Shane, I am wondering about the quick release after the four minutes are up. I’m nervous that the steamed broth, etc., will shoot out through the vent and create a mess. That happened to me once before with a different recipe, not one of yours, and it was not a pretty scene! Please advise!

      Reply
      • Shane Martin

        March 19, 2020 at 2:36 pm

        I understand, Marie. But, I tested this several times, as I do with all my recipes, and have not had that happen. But, you can allow it to naturally release and it shouldn’t affect the soup.

        Reply
        • Marie

          March 20, 2020 at 12:33 pm

          Thank you! I will try it today and let you know how it goes!

          Reply
      • Marie

        March 20, 2020 at 7:36 pm

        Shane, I wanted to report that after the soup finished cooking, I waited ten minutes and then did a quick release. Perfect! No problems at all! The finished product was absolutely delicious and was so easy to make! This one is definitely a repeat and a keeper! Thanks!

        Reply
    44. Trish

      March 03, 2020 at 8:47 pm

      I’ve yet to make one of your recipes and been disappointed. Every one of them are simple and delicious. You’re the first food blogger to have achieved this for my family, and I follow tons of vegan food bloggers! Awaiting your cookbook!!

      ★★★★★

      Reply
      • Shane Martin

        March 04, 2020 at 8:29 am

        Trish, that’s so very kind. Thanks for following and all your support. I really appreciate it!

        Reply
    45. Jessica

      February 26, 2020 at 6:11 pm

      I’ve had many failed potato soups since going vegan because I could never find one that was creamy like I knew a good potato soup should be. I tried this one because I’ve never had one of your recipes disappoint, and this one didn’t either. It was so good! The best potato soup I’ve had without milk or cheese! This will definitely go into my soup rotation!

      ★★★★★

      Reply
      • Shane Martin

        February 29, 2020 at 9:12 pm

        Wow, Jessica! Thank you so much!!!

        Reply
    46. Ashley S

      February 13, 2020 at 2:54 pm

      This was a big hit with the family, even the meat/cheese eaters! Daughter even requested it in her lunchbox the next day. Glad I doubled so we would have enough. I used gold potatoes and only half the amount of nut. yeast it called for. Also used my immersion blender to get it to just the right consistency. Flavorful and filling, and awesome on a cold winter night. Thanks so much!

      ★★★★★

      Reply
      • Shane Martin

        February 18, 2020 at 1:35 pm

        Ashley, that is so awesome! Thank you!!!

        Reply
    47. Fily V Wolczek

      February 11, 2020 at 6:37 pm

      Just made this for the second time in a double batch. It’s even better than the first time. I think I’m addicted

      ★★★★★

      Reply
      • Shane Martin

        February 11, 2020 at 8:13 pm

        Awesome! So glad you enjoyed it.

        Reply
        • Joanne

          October 03, 2022 at 10:39 pm

          This was so delicious! I doubled it and now we can’t wait for lunch tomorrow. Everyone in the family enjoyed it!! Thank you!!

          ★★★★★

          Reply
          • Shane Martin

            October 05, 2022 at 7:24 am

            Thank you, Joanne!!!

            Reply
    48. Estee

      February 06, 2020 at 9:02 am

      Hubby requested potato soup yesterday so I decided to make this one. Best part is it’s super quick in the IP and has simple ingredients. I doubled the spices and lessened the nutritional yeast to 1/3 c and it was perfect. We finished off the whole recipe. Thanks for a great IP recipe.

      Reply
      • Shane Martin

        February 06, 2020 at 2:31 pm

        Estee, that is so great! Love your modifications. That’s what it’s all about. Blessings.

        Reply
    49. Fily

      January 22, 2020 at 3:22 pm

      Forgot to rate, sorry! Definitely deserves 5 stars. I’m thinking of doubling it next time.

      ★★★★★

      Reply
      • Shane Martin

        January 22, 2020 at 10:43 pm

        Thank you!

        Reply
    50. Fily

      January 22, 2020 at 3:17 pm

      Made this yesterday. We are a household of mixed eaters; one of us has severe celiac, two are major omnivores, one child and one vegan. Well, let me tell you, this was a HUGE hit with everyone! One of the meat-eaters said it was the best soup ever.

      Thank you so much for this awesome recipe!

      Reply
      • Shane Martin

        January 22, 2020 at 10:43 pm

        Wow, that is so great! Tell everyone, “Thank you!” for me. I’m glad they enjoyed it. Blessings!

        Reply
    51. Elizabeth

      January 18, 2020 at 10:22 pm

      Shane, not having an Instant Pot, I made this soup on my induction cook-top. I am not a fan of cornstarch (except for converting all purpose flour to cake flour); my preferred method of thickening soup that has potatoes, is to I remove some of the vegetables (primarily potatoes) together with some of the soup’s liquid, blend it in my Vitamix and pour it back into the soup pot – it works amazingly and, my family, thinks that it has a more natural full-bodied vegetable flavour than when you use cornstarch or flour as a thickener.

      Also, I wanted to tell you about the most amazing 5-Ingredient Vegan Biscuit recipe from https://www.cearaskitchen.com/favorite-vegan-biscuits/. Like your recipes, this one does not contain any fat and they biscuits are crispy on the outside and soft and yummy on the inside – absolutely perfect. I will admit to having made one change; I used approximately 1 cup + 2 T of unsweetened almond milk because I didn’t have any coconut milk (full fat or otherwise) and will definitely make these biscuits weekly, using almond milk. Also, this time, I didn’t include the add-ins, but will likely do so next time.

      I thoroughly enjoy trying out new vegan recipes, so I appreciate it each time I get an email from you.

      Thank you.

      ★★★★★

      Reply
      • Marian

        March 16, 2020 at 5:08 am

        May we ask if you used the blended veges in place of the cornstarch AND milk or just the cornstarch. Yhank you for clarifying

        Reply
    52. BJM

      January 18, 2020 at 11:29 am

      This looks delicious.

      Please consider adding a Jump to Recipe button at the top of your page.

      Reply
    53. B

      January 04, 2020 at 8:20 pm

      In what world are the potato’s soft after 4 min. That’s annoying.

      ★★★

      Reply
      • Shane Martin

        January 04, 2020 at 10:33 pm

        Apparently, in mine and many others, I guess:) I’ve not heard of the potatoes not being soft enough with that time in an Instant Pot. Sorry about that. But, you could always add an extra minute, I would just be careful because even an extra minute in an IP can overcook very quickly. Good luck.

        Reply
        • Fily

          January 22, 2020 at 3:20 pm

          They were incredibly soft after 4 minutes. Of course, maybe the person commenting didn’t cut them into small cubes, as stated in the recipe? 🙂

          Reply
      • Douglas Dmitri Mosier

        November 11, 2020 at 6:50 pm

        Try cutting them in smaller chunks!

        ★★★★★

        Reply
      • Marge Teilhaber

        April 25, 2021 at 1:31 am

        You gave the recipe 3 stars without cooking it because you’re annoyed at the 4M direction for cook time? I cooked it for 5M, NR for 10M, and then QR and the potatoes were totally cooked.

        ★★★★★

        Reply
    54. Ticia

      January 04, 2020 at 3:56 pm

      Anyone try with soy milk?

      Reply
      • Shane Martin

        January 04, 2020 at 10:28 pm

        Yes, just be sure to use unsweetened. But, you should have no problems.

        Reply
    55. Destiny

      January 04, 2020 at 1:23 pm

      Do you need to add the milk or can I just add more broth?

      Reply
      • Shane Martin

        January 04, 2020 at 10:28 pm

        It’s in the instructions as one of the last steps: You whisk the milk and starch together and then stir it into the soup once it finishes cooking.

        Reply
    56. Tracey

      December 22, 2019 at 9:01 pm

      This soup was perfect-exactly what I was craving. I didn’t use all the ingredients, but I never do with any recipes( I add what appeals to me leave out what doesn’t). I only made half the recipe cause I thought I’d be the only one to eat it (I’m the only vegan in the family). Well my boys liked it and I was able to get 2 bowls before they finished it. Great recipe Shane thank you….I will be making this again except it will be the whole recipe. Lol

      ★★★★★

      Reply
      • Shane Martin

        December 23, 2019 at 9:55 am

        Hi, Tracey! Thank you so much for sharing. And, I’m so happy everyone liked the soup. Have a Merry Christmas!

        Reply
    57. Layna

      December 21, 2019 at 8:49 am

      I have made several recipes from this site and nothing disappoints. Made this soup last night and it was delicious. So easy too.

      ★★★★★

      Reply
      • Shane Martin

        December 21, 2019 at 10:01 am

        Wow, Layna! Thank you so much. I’m so glad you are enjoying the recipes. And, I really appreciate you taking the time to reach out and rate. It helps more than you know. Merry Christmas and blessings.

        Reply
      • Deborah

        September 11, 2020 at 5:52 am

        This is the only potato soup recipe I need! Its quick and easy to make and so delicious. I haven’t made any of your recipes that I didn’t love, thank you!

        ★★★★★

        Reply
    58. Colleen

      December 18, 2019 at 9:17 pm

      Shane, can this be frozen?

      ★★★★

      Reply
      • Shane Martin

        December 20, 2019 at 12:39 am

        Yes, absolutely!

        Reply
    59. Angela

      December 01, 2019 at 11:28 am

      I am so happy I found this site. All of your recipes sound delish and most I’ve looked at are Vegan YAY! I’m currently in the middle of packing and moving and have limited supplies, but once I’m settled, I will be using your recipes frequently. Thank you for taking the time to put them together!

      Reply
      • Shane Martin

        December 01, 2019 at 1:11 pm

        Thank you, Angela. Good luck with your move and I hope you enjoy the recipes. BTW, ALL the recipes are vegan:) Blessings.

        Reply
    60. Jeannette

      November 21, 2019 at 9:54 pm

      I didn’t have celery or nutritional yeast so I left it out and it was still amazing. Quick, easy, and way more flavor than I thought. Thank you for sharing, I’m printing it out to use again!

      ★★★★★

      Reply
      • Shane Martin

        November 21, 2019 at 10:35 pm

        Jeanette, so glad it worked out. And, pumped you didn’t let not having those things stop you:) Blessings.

        Reply
    61. Tanya

      November 12, 2019 at 10:01 pm

      Deliciousness!

      ★★★★★

      Reply
      • Shane Martin

        November 12, 2019 at 10:59 pm

        Thank you, Tanya! Blessings.

        Reply
    62. Pam

      November 10, 2019 at 7:15 pm

      Much easier to make than other potato soups- flavorful and creamy! I added some cauliflower to it as well. Haven’t made any of your recipes that wasn’t tasty!

      ★★★★★

      Reply
      • Shane Martin

        November 10, 2019 at 8:41 pm

        Thank you, Pam!

        Reply
    63. Linda

      November 03, 2019 at 8:00 pm

      Wow! This delicious and so easy. I left the skins on my russets ( not a usual practice for me with russets) and lived i. The flavor is wonderful.

      Reply
      • Shane Martin

        November 03, 2019 at 9:42 pm

        Haha, thanks, Linda! Yeah, those skins are awesome!!! I’m so glad you enjoyed the soup…it’s one of our faves too:) Blessings.

        Reply
    64. Cam

      October 27, 2019 at 4:27 pm

      First meal we tried in the new instant pot and what an amazing meal! Thank you for sharing!

      ★★★★★

      Reply
      • Shane Martin

        October 27, 2019 at 5:23 pm

        Thank you so much, Cam! I’m so glad you enjoyed it. Thanks for the comment and the rating. Blessings.

        ★★★★★

        Reply
    65. Nancy Lee

      October 17, 2019 at 7:42 pm

      I absolutely LOVE this soup!! I added in a thawed bag of whole kernel corn, The recipe was so simple. I don’t have an instant pot, so I followed your directions for doing it on the stovetop. It was perfect! I will be making this many times during the colder months. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        October 17, 2019 at 11:07 pm

        Nancy, that is so great! Thanks for reaching out and I’m so glad you enjoyed the soup. Blessings.

        ★★★★★

        Reply
    66. Kristy

      October 16, 2019 at 9:54 am

      I made this last week and the whole family LOVED it! Definitely making it again!

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2019 at 1:53 pm

        Kristy, that is awesome! Thank you so much for letting me know. My kids love this too and it’s always great to find something we ALL can agree on:) Blessings.

        Reply
    67. Shannon

      October 13, 2019 at 9:58 pm

      So great!! Thank you, Shane, for such a fabulous and easy recipe. The house smelled great after the IP quick release and the soup turned out fabulous! I will definitely make this again.

      ★★★★★

      Reply
      • Shane Martin

        October 14, 2019 at 4:43 pm

        Shannon, thank you so much! I’m so glad you liked. And, I think I like the smell as much as the flavor. LOL! Blessings.

        Reply
    68. Vicki

      October 02, 2019 at 4:13 pm

      Thank you for this recipe!! I made the potato soup and the apple walnut salad with your honey mustard dressing. Both recipes were AMAZING and super easy to make!! My family loved dinner. Two days later, they are still talking about it. I will definitely be making these recipes a lot. Thank you again for this wonderful blog filled with simple, delicious and healthy recipes.

      Reply
      • Shane Martin

        October 02, 2019 at 4:36 pm

        Wow, Vicki! That is so awesome. Thank you so much for sharing!!! Keep cooking.

        ★★★★★

        Reply
    69. Pam Hall

      September 27, 2019 at 4:03 pm

      Delicious and filling. So glad I found your site. Your recipes are unique and will be trying more.

      Reply
      • Shane Martin

        September 27, 2019 at 11:55 pm

        Thank you, Pam. So glad you’re here. Please don’t hesitate to reach out with a comment or question. Blessings.

        Reply
    70. Lucille

      September 26, 2019 at 7:20 pm

      Used the stove top method. Very easy to make.
      Delicious!!!!!! Looking forward to my leftovers tomorrow😋

      ★★★★★

      Reply
      • Shane Martin

        September 27, 2019 at 1:04 am

        That is awesome, Lucille! So glad it worked well. Thanks for reaching out. Blessings.

        Reply
    71. Danielle

      September 24, 2019 at 9:41 pm

      I was worried about this one but it is delicious! Well done!!! I also added some lentils to my instant pot. Love your recipes!

      ★★★★★

      Reply
      • Shane Martin

        September 24, 2019 at 9:42 pm

        Thank you so much, Danielle. Honestly, I’m worried about them all the time. LOL! I’m so glad you enjoyed the soup and thanks for reaching out. I really appreciate it:) Blessings.

        Reply
    72. Joan Wickman

      September 19, 2019 at 12:45 pm

      I made this on the stove top. Easy and so good!

      Reply
      • Shane Martin

        September 19, 2019 at 2:29 pm

        Thank you, Joan! So glad to hear it turned out good. Thank you for sharing.

        ★★★★★

        Reply
    73. Shane Martin

      September 18, 2019 at 10:10 pm

      Hi, Janet. It’s up to you. I prefer to leave the peel on. But, I’ll make a note on the post.

      ★★★★★

      Reply
    74. Amanda

      September 18, 2019 at 4:40 pm

      How can make this on the stovetop instead? Less liquid?

      Thank you,
      Amanda

      Reply
      • Shane Martin

        September 18, 2019 at 10:10 pm

        Hi, Amanda! Yes, you can. Use a large pot on the stovetop. Add all the ingredients except the almond milk, corn starch, and nutritional yeast. Bring to a boil, then lower the heat and simmer for 20-30 minutes, until the potatoes are fork-tender. Combine the almond milk and corn starch and whisk and stir into the soup until it thickens. Finally, stir in the nutritional yeast. Hope this works out for you.

        ★★★★★

        Reply
    75. Mike

      September 18, 2019 at 9:02 am

      AMAZING AND SO DELICIOUS!

      ★★★★★

      Reply
    76. Rick be Wescott

      September 18, 2019 at 2:10 am

      What about carb consideration for type 2 diabetics?

      Reply
      • Terrie

        September 08, 2020 at 7:22 pm

        Soup turned out great! I used the stove top, I am still scared of my instant pot. Lol. I have only used it one time in last year. This will definitely be a favorite this winter.

        Reply

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