This Vegetarian Cheesy Potato Soup recipe is an easy, creamy, extremely delicious loaded with potatoes, cheddar, heavy cream & get’s done under 30 minutes in Instant pot pressure cooker.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American

Ingredients

  • 3 medium yakon gold potatoes ((peeled & diced into 1/2 inch cubes, about 2.5-3 cups))
  • 2 tablespoon butter (or olive oil)
  • 3 cloves garlic (minced)
  • 1/2 medium yellow onion (finely chopped)
  • 2 cups vegetable broth ((or water))
  • 2 tablespoons cornstarch or flour + 2 tablespoons water for slurry
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4-1 cup cheddar cheese (shredded)
  • 1/4 cup green onions
  • salt (to taste)
  • black pepper (to taste)

Garnish:

  • shredded cheddar cheese
  • green onions
  • greek yogurt (or sour cream)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add butter (or oil), and once it’s hot, add onions and minced garlic. Saute until the onions soften.
  2. Then add potato cubes, vegetable broth (or water), salt, and pepper. Mix well and deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice.
  3. Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
  4. While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
  5. When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
  6. Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
  7. Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
  8. Lastly, add heavy cream, and cheddar cheese. Give everything a good mix until the cheese melts—season with salt and pepper to taste if needed.
  9. Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

Stovetop Pot Method:

  1. Heat butter or oil in a large pot and once it’s hot add minced garlic and onions, saute until onions soften.
  2. Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder and salt. Mix well.
  3. Cover and simmer until the potatoes are soft, about 15-20 minutes.
  4. While the soup cooks, in a small bowl, whisk together 2 tablespoons water (or milk) with 2 tablespoons of cornstarch(or flour) to make a slurry.
  5. Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
  6. Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
  7. Lastly, add heavy cream, and cheddar cheese. Give everything a good mix until the cheese melts—season with salt and pepper to taste if needed.
  8. Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.