This Instant Pot Smoky Cheese and Potato Soup recipe is the perfect way to savor cheese with a spoon. This delicious silky-smooth pureed soup is made with tons of smoked cheese, potatoes, and a combination of spices that makes it totally irresistible.
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. Just one bowl will fill your belly up nicely and keep you full for hours. Perfect for busy days!
Today, I’m convinced that cheese and potatoes were born for each other.
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 just basic ingredients and is so easy to put together.
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?
- 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 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, stand blender, to puree the soup until you reach the desired texture. For 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 cheese mixture. Cook and stir for 2-3 minutes until the cheese is melted.
- To serve ladle soup into bowls. Top with crisp bacon, chopped chive, and sprinkle smoked paprika, if desired.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
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Instant Pot Smoky Cheese and Potato Soup
Ingredients
- 1 ½ cup smoked gouda cheese, shredded
- 1 tablespoon all-purpose flour
- 4 slices bacon, chopped
- ½ cup onion, finely chopped
- 1 cup carrots, shredded
- 3 garlic cloves, minced
- 4 cups milk (I used whole milk)
- 1 cup vegetable broth
- 1 lb potatoes, diced into small pieces
- ½ teaspoon curry powder
- ½ teaspoon smoked paprika
- Kosher salt and black pepper to taste
- Chopped chives to serve (optional)
Instructions
- 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 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, stand blender, to puree the soup until you reach the desired texture. For 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 cheese mixture. Cook and stir for 2-3 minutes until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. NOTE: After I added the cheese mixture some lumps form. We wanted a really silky soup so I decided to blend the soup again. This step is totally optional.
- To serve ladle soup into bowls. Top with crisp bacon, chopped chive, and sprinkle smoked paprika, if desired.
- 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
Nutrition
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Originally posted October 2018, post content edited to add more helpful information, no change to the recipe in October 2020.
