Easy Smoky Cheese and Potato Soup Recipe
There’s nothing more comforting on a cold night than a warm, creamy bowl of soup. This Instant Pot Smoky Cheese and Potato Soup is a MUST to make this winter. One bowl will fill your belly nicely and keep you full for hours. Perfect for busy days! I’m convinced that cheese and potatoes were born for each other today. I love eating soup year-round, and this right here, my friends, is one of my favorite soups ever because of all the cheese flavor. And if I’m being quite honest, I really love the thick, rich, full-of-cream soups the best! This rich and creamy soup is made with basic ingredients and is so easy to assemble. I hope this recipe brings you as much warmth and comfort as it has to our family. It makes a pretty big pot of soup, so there’s plenty to go around!
Ingredients You’ll Need
Smoked gouda cheese All-purpose flour Bacon Onion Carrots Garlic cloves Milk Vegetable broth Potatoes Curry powder Smoked paprika Kosher salt and black pepper Chopped chives to serve (optional)
HOW TO MAKE CHEESE POTATO SOUP IN THE INSTANT POT
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
In a medium bowl, toss together cheese and flour. Set aside. Select “Sauté” mode and adjust to more. Cook bacon until crisp. Remove bacon and drain on paper towels, reserving drippings in the pot. Add onion and carrots to the pot; cook and stir for 2-3 minutes. Add garlic and cook for 1 more minute. Press “Cancel”. Add milk, broth, potatoes, curry, and paprika; mix to combine. Close lid and Select “Pressure Cook” mode adjust it to 10 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid. Blend: For chunky texture: use an immersion blender, or stand blender, to puree the soup until you reach the desired texture. For a smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot. Select “Sauté” mode and adjust to normal. Stir in the cheese mixture. Cook and stir for 2-3 minutes until the cheese is melted. To serve, ladle soup into bowls. Top with crisp bacon and chopped chive, and sprinkle smoked paprika, if desired.
HOW DO YOU DO QUICK RELEASE ON INSTANT POT?
Once your Instant Pot’s cooking time is over, it will beep, and then it will start counting up on the keep warm mode. If the recipe requests a quick-release press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
WHICH IS THE BEST CHEESE TO MAKE CHEESE SOUP?
The best cheese to make cheese soup is semi-firm, cheeses, such as cheddar, gouda, provolone, and Gruyere. This cheese has lower moisture content and melts extremely well.
Storing & Freezing Instructions
Store well covered in the refrigerator for up to 3 days.
LOOKING FOR MORE INSTANT POT RECIPES?
Instant Pot Cuban Pulled Pork Easy Instant Pot Stroganoff Meatballs Instant Pot Mashed Potatoes Instant Pot Barbecue Ribs Instant Pot Mexican Pulled Pork Instant Pot Teriyaki Turkey Meatballs Easy Instant Pot Beef and Broccoli Instant Pot Hawaiian Pineapple Pork More Recipe
Originally posted October 2018, post content edited to add more helpful information, no change to the recipe in October 2020.
