Easy Creamy Potato Soup

creamy potato soup recipe

Quick and easy pressure cooker soup

This thick, creamy and delish creamy potato soup is perfect for a chilly night. Using a pressure cooker, this soup can be on the table in minutes.

The variety of seasonings as well as cheese and milk make this creamy potato soup taste luxurious. Omit the cheese for a less rich taste.

Have you tried our Roast Garlic and Potato soup?

Ingredients

Doh! forgot the milk in the photo.

  • potatoes
  • onions
  • carrots
  • flour
  • olive oil
  • cheese
  • celery
  • rosemary
  • garlic
  • chilli flakes
  • bay leaf
  • milk

See recipe card for quantities.

Instructions for Easy Creamy Potato Soup

In a large pot, heat olive oil over medium heat. Stir in the onions, carrots, and celery. Cook for a minute.

Stir in the garlic, rosemary and chilli flakes Give everything a good stir

Add the flour and stir into the mixture.  Cook through for around a minute. The mixture should smell like toasted butter.

Add the stock and stir until the ingredients are mixed through.

Add the potatoes and bay leaf.
Cover and cook on high pressure for 10 mins.

easy creamy potato soup add cheese stage

Release the pressure. Remove the bay leaf, and then stir in cheese and milk.

Taste for seasoning.

Use a hand blender to mash up some potatoes for extra thickness.

Substitutions

  • Gluten free – instead of flour, you can use cornflour to thicken.
  • Vegan – try using almond/oat or soy milk

Equipment

A pressure cooker will cut the cooking time of this soup, so is recommended if you like to cook soups. Otherwise, use a normal pot, but add 5 mins to step 1 cooking carrots etc and 20 mins to potato stage cooking time.

Here is a link to the pressure cooker I use affiliate link to purchase the equipment.

Video

creamy potato soup recipe

Easy Creamy Potato Soup for pressure cooker

quick and easy creamy potato soup made in a pressure
Prep Time 10 minutes
Cook Time 10 minutes
Course Soup, starter
Servings 4 people

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 to 3 stalks celery chopped
  • 1 tablespoon minced garlic 3 cloves
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
  • 1/4 teaspoon chilli flakes
  • 3 tablespoons flour
  • 1 pint chicken stock
  • 3 to 4 medium potatoes chopped
  • 1 bay leaf
  • Salt and fresh ground black pepper
  • 200 ml milk
  • 60 g cheese grated

Instructions
 

  • In a large pot, heat olive oil over medium heat. Stir in the onions, carrots, and celery. Cook for a minute.
  • Stir in the garlic, rosemary and chilli flakes Give everything a good stir.
  • Add the flour and stir into the mixture. Cook through for around a minute. The mixture should smell like toasted butter.
  • Add the stock and stir until ingredients are mixed through.
  • Add the potatoes and bay leaf.
  • Cover and cook on high pressure for 10 mins.
  • Release the pressure.
  • Remove the bay leaf, and then stir in cheese and milk.
  • Taste for seasoning.
  • Use a hand blender to mash up some potatoes for extra thickness.
Keyword autumn, comfort food, pressure cooker, soup, starter, winter

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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