Instant Pot Potato Soup is made easy in an electric pressure cooker. This vegan & gluten free potato soup recipe is hearty, creamy, and comforting.
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!
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.
- 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.
- 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.
- 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.
- Season with salt and pepper to taste…serve!
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
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.
- 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.
- 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!
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
More Vegan Comfort Food Recipes
- Sweet Potato Black Bean Chili
- Creamy Vegan Tomato Bisque
- Vegan Cream Of Mushroom Soup
- Vegan Sweet Potato Casserole
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.
Instant Pot Potato Soup
Instant Pot Potato Soup is made easy in an electric pressure cooker. This vegan & gluten free potato soup recipe is hearty, creamy, and comforting.
- 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
Ingredients
- 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
- 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.
- 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.
- 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.
- Season with salt and pepper to taste…serve!
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
I added a chopped purple onion to the saute ingredients. Also added spicy sausage after storing in corn starch. Yopped with shredded cheese. Yummy 😋. Quick Instant pot soups are great especially when they are as easy and tasty as this recipe. Thanks!
Forgot to add the 5 Star Rating with my comment!
Great, simple, healthy recipe. A perfect, hearty soup for fall and winter. Thanks!
This was a great soup for a cold fall night. I followed the recipe exactly and used my immersion blender to give it just a quick whir to thicken it just a bit while leaving plenty of chunks of delicious potatoes. It reminded me of a potage I had in France years ago as a teenager studying in Brittany. I topped it with green onions and your Smoky Maple Tempeh recipe.
The Instant Pot Potato Soup is the very best we have ever made. We love it!!
I made this tonight as it was quite cool out and I could use the Insta pot!
First I used what I had which was small mix of potatoes. I added onions to saute with carrots and celery plus I used basil instead of parsley. I thought my husband was going to eat it all himself. We both loved it but he was absolutely insane about this soup! Thank you Shane! It was super fast as well.
That’s so awesome! Thank you for sharing.
We just got a load of baby gold taters from the farm and this was great, doubled! I kinda cheated… I’m lazy and rarely bother with the sautéing part, I just toss everything in the Instant pot and cook. I also rarely have milk on hand and was out of cornstarch, so I just tossed a handful of cashews, some hemp hearts and about a cup of oats into my blender with a couple cups of water and whizzed it up. It not only made the soup creamy, but the oats thickened it and added fiber and nutrients in place of the cornstarch. Plenty left over to enjoy again without having to cook too! I think next time I’ll toss in some spinach or broccoli for variety. Thanks!
This soup is delicious, especially on a cold winter day. I did make a few alterations by using Herbs de Provence and since I had (leftover) half of a container of baby spinach & kale, I chopped and added at the end.
This soup is absolutely fantastic and I’ve made it several times! I personally like to double or triple the amount of carrot and celery, because I like to have some in every bite. I also add a little fennel powder, which tastes really good in this. Otherwise, this soup is terrific as is, and is very easy to make! Thank you Shane!
So good – this one’s a keeper! Thanks, Shane!
Awesome…thank you!
Hi! I’m going to make this recipe for a party on Saturday and am wondering what one stalk of celery refers to here? Is it one rib or the whole bunch? Thank you so much! I’m excited to make it.
It would be a rib.
Thank you Shane. This was a very nice soup, and the first recipe I have made from your range of very delicious looking recipes. I’m sure it will not be the last.
Blessings
Thank you so much and welcome! I really appreciate the feedback and hope to hear when you try more. Thanks!
Yum!! So easy too!! Made this for lunch today but I only had half the potatoes so… I halved the potatoes and doubled the carrots, celery and garlic. Followed the rest and it’s delish!!
Easy, Fast and delicious! My hubby also enjoyed it! (SAD woe) I set at 5 minutes, instant release. Next time I will add green chilies! Very yummy!!!
Good texture. The potatoes did not get mushy. I left the skins on. I needed to add some salt and I don’t like salty food so maybe others will think it’s bland. But the soup was good. I will make it again
Wow – just wow! I have many delicious soup recipes, but I’m adding this to my collection. So easy to do in the Instant Pot. I added some greens at the end with the plant milk and nooch. I partially blended with an immersion blender.
Thank you for another amazing recipe Shane!
Would leaving the nutritional yeast out of the recipe still work? It’s just not my thing. Thanks!
Sure.
Another excellent recipe. Fantastic.
Thank you 🙏🏻
This soup was absolutely delicious! I would give it 10 stars if I could. While we were eating, my husband said, “My compliments to Shane. This is delicious!” The only thing I did differently was that I used only 1/8 teaspoon of thyme (my personal preference with regard to thyme). I will be making this soup on a regular basis because we liked it so much. Thank you Shane!
Thank you so much!!!
Thanks Shane for this recipe. Very good, will make again for sure.
Delicious! I added mushrooms and a couple handfuls of spinach! Yummy! Thank you❤️❤️
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.
Become part of our family bro.
..non..
Outstanding! I used West soy unflavored soy milk rather than almond milk because that’s what I keep on hand and arrowroot starch rather than corn starch. Recipe turned out perfect. Thank you so much. Delicious fall dinner. We followed it with your vegan apple crisp which was also wonderful.
Talk about confort food! I don’t know how you did it but it tastes like there’s actually cream of chicken soup in it like the old recipe I used years ago. Unbelievably creamy and delicious! I used half the amount of nooch and it was perfect for my taste. Also blended it slightly with an immersion blender. Can’t wait to serve this to my meat eating parents!
Awesome! So glad you enjoyed it.
I enjoyed this recipe but I wanted to give a BIG warning–the amount of nutritional yeast could cause digestive issues. I ate four servings over a couple of days and my stomach has been upset. I realized it’s due to the high b vitamin content of nutritional yeast (it has many times over the daily value of several b vitamins in just a tablespoon). I do have a history of digestive issues, so it may be worse for me than others, but I would be very cautious. I didn’t really know any of this until this happened and I had to look up what could be causing it.
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.
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!
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.
That’s so great! I will use Russet or Yukon…either works.
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!
Hi, Jan! I’ll check it out…it could possibly be a typo. Thanks for letting me know.
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!
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!
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. 😇
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!
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.
Easy, delicious, healthy comfort food in a bowl!
This was amazing. Thanks for this wonderful recipe.
Thank you!
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.
Ellie, thanks so much. Yeah, I still struggle with the time on occasion. Cheers!
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.
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.
Would you have directions for stovetop??
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]
Delicious. So thick and creamy. I did add some mushrooms but everything else was as written. Yummy.
Thank you!
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!!
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!
Wow, that is so amazing! I’m so glad you made it and everyone enjoyed it. Thanks so much for sharing.
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!
Can I use coconut milk instead?
I have never used it, but I see no reason why it would not work and be delicious:)
I used the canned coconut milk. So awesome!
Ooh, nice.
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.
Thank you, Tammy! Blessings and Happy New Year!
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!!
Wow, that sounds great! I’m so glad you enjoyed it. Blessings.
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.
Raves and praise at the Thanksgiving table qualified the success that this soup contributed. Thank you for this great recipe.
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
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:)
My go-to instant pot vegan potato soup when we have a craving for something hearty. So good!!!
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!
Wow! This is so good! I made your chickpea spread for lunch and the soup for dinner.
Both are excellent!
Thank you!
Patricia
Thank you:)
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!
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?
I haven’t. But, I typically use Yukon gold potatoes and they are a bit different than Russet.
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!!
Althea, thank you so much! I’m honored and humbled you enjoyed this recipe. Your words encourage me so much. Blessings to you.
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.
Awww, thanks so much, Sheree! I’m so glad y’all enjoyed it.
Another outstanding one, Shane! Thanks so much!!😊
Thank you!
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!
Made this today. Delicious. A damp summer day here. I also have made your banana and zucchini loaves. Which are also sooo delicious.
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!)
Thank you, Heather! And, I hope you enjoy the french toast:)
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!
YEAH!
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!
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!
Thanks, Linda!
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.
That’s great, Mel! And, way to use what you’ve got. Blessings.
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!
That’s so great, Shanice! Thank you for sharing. Stay safe and blessings.
Yum. This was a hit!!
Awesome! Thank you.
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!
That’s great, Mitzi! Hey, “cream” of potato soup is just as good:)
This is now the family’s most requested recipe!
Wow! That’s awesome! Thank you for sharing.
This was delicious. Made as directed. Now on the menu rotation😉
Awesome!
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!
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.
Thank you! I will try it today and let you know how it goes!
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!
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!!
Trish, that’s so very kind. Thanks for following and all your support. I really appreciate it!
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!
Wow, Jessica! Thank you so much!!!
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!
Ashley, that is so awesome! Thank you!!!
Just made this for the second time in a double batch. It’s even better than the first time. I think I’m addicted
Awesome! So glad you enjoyed it.
This was so delicious! I doubled it and now we can’t wait for lunch tomorrow. Everyone in the family enjoyed it!! Thank you!!
Thank you, Joanne!!!
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.
Estee, that is so great! Love your modifications. That’s what it’s all about. Blessings.
Forgot to rate, sorry! Definitely deserves 5 stars. I’m thinking of doubling it next time.
Thank you!
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!
Wow, that is so great! Tell everyone, “Thank you!” for me. I’m glad they enjoyed it. Blessings!
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.
May we ask if you used the blended veges in place of the cornstarch AND milk or just the cornstarch. Yhank you for clarifying
This looks delicious.
Please consider adding a Jump to Recipe button at the top of your page.
In what world are the potato’s soft after 4 min. That’s annoying.
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.
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? 🙂
Try cutting them in smaller chunks!
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.
Anyone try with soy milk?
Yes, just be sure to use unsweetened. But, you should have no problems.
Do you need to add the milk or can I just add more broth?
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.
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
Hi, Tracey! Thank you so much for sharing. And, I’m so happy everyone liked the soup. Have a Merry Christmas!
I have made several recipes from this site and nothing disappoints. Made this soup last night and it was delicious. So easy too.
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.
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!
Shane, can this be frozen?
Yes, absolutely!
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!
Thank you, Angela. Good luck with your move and I hope you enjoy the recipes. BTW, ALL the recipes are vegan:) Blessings.
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!
Jeanette, so glad it worked out. And, pumped you didn’t let not having those things stop you:) Blessings.
Deliciousness!
Thank you, Tanya! Blessings.
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!
Thank you, Pam!
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.
Haha, thanks, Linda! Yeah, those skins are awesome!!! I’m so glad you enjoyed the soup…it’s one of our faves too:) Blessings.
First meal we tried in the new instant pot and what an amazing meal! Thank you for sharing!
Thank you so much, Cam! I’m so glad you enjoyed it. Thanks for the comment and the rating. Blessings.
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!
Nancy, that is so great! Thanks for reaching out and I’m so glad you enjoyed the soup. Blessings.
I made this last week and the whole family LOVED it! Definitely making it again!
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.
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.
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.
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.
Wow, Vicki! That is so awesome. Thank you so much for sharing!!! Keep cooking.
Delicious and filling. So glad I found your site. Your recipes are unique and will be trying more.
Thank you, Pam. So glad you’re here. Please don’t hesitate to reach out with a comment or question. Blessings.
Used the stove top method. Very easy to make.
Delicious!!!!!! Looking forward to my leftovers tomorrow😋
That is awesome, Lucille! So glad it worked well. Thanks for reaching out. Blessings.
I was worried about this one but it is delicious! Well done!!! I also added some lentils to my instant pot. Love your recipes!
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.
I made this on the stove top. Easy and so good!
Thank you, Joan! So glad to hear it turned out good. Thank you for sharing.
Hi, Janet. It’s up to you. I prefer to leave the peel on. But, I’ll make a note on the post.
How can make this on the stovetop instead? Less liquid?
Thank you,
Amanda
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.
AMAZING AND SO DELICIOUS!
What about carb consideration for type 2 diabetics?
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.