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, making it totally irresistible. 

two bowls with Smoky Cheese and Potato Soup

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!

Smoky Cheese and Potato Soup closeup

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.
Smoky Cheese and Potato Soup in a Instant pot

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.

a serving spoon with cheese soup

Storing & Freezing Instructions

Store well covered in the refrigerator for up to 3 days.

Smoky Cheese and Potato Soup in a bowl with a spoon

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Instant Pot Smoky Cheese and Potato Soup | Mommy's Home Cooking

Instant Pot Smoky Cheese and Potato Soup

Oriana Romero
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. 
4.72 from 7 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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.
Oriana’s Notes
 
You can also use smoked cheddar if you prefer. 
 
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 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 are semi-firm cheeses, such as cheddar, gouda, provolone and Gruyere. This cheese has a lower moisture content and melts extremely well.
 
Looking for more Instant Pot recipes?
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 404kcalCarbohydrates: 23gProtein: 21gFat: 24gSaturated Fat: 13gCholesterol: 82mgSodium: 752mgPotassium: 709mgFiber: 2gSugar: 11gVitamin A: 4270IUVitamin C: 11.3mgCalcium: 566mgIron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Soup
Cuisine American
Calories 404
Keyword cheese Eggless instant pot potato smoky soup

Originally posted October 2018, post content edited to add more helpful information, no change to the recipe in October 2020.

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4.72 from 7 votes (6 ratings without comment)

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2 Comments

  1. 5 stars
    This looks amazing! I’ve recently been dating a man from Venezuela and have been introduced to a number of AMAZING Venezuelan dishes already! (Pisca Andina, Arepas (of course), huevos pericos… I’ve truly enjoyed your website and love in particular the Venezuelan recipes – keep em coming!

    1. Hello Lindsey! Thanks so much for stopping by and for your kind comment. Please let me know if you have any questions. Best wishes to you and your boyfriend. ?