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

Instant Pot Smoky Cheese and Potato Soup

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. 
Course Soup
Cuisine American
Keyword cheese, Eggless, instant pot, potato, smoky, soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 404kcal


  • 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)


  • 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.


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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 404kcal | Carbohydrates: 23g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 752mg | Potassium: 709mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4270IU | Vitamin C: 11.3mg | Calcium: 566mg | Iron: 2.9mg