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Instant Pot Potato Cheese Soup

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Instant Pot Potato Cheese Soup—a simple but delicious cheesy potato soup that you can make at home in your Instant Pot! Similar to the recipe for potato cheese soup that you can order at Marie Callender’s.

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Get the SLOW COOKER Marie Callender’s Potato Cheese Soup recipe here

Instant Pot Marie Callender's Potato Cheese Soup--a simple but delicious cheesy potato soup that you can make at home in your Instant Pot! Similar to the recipe for potato cheese soup that you can order at Marie Callender's.

Instant Pot Marie Callender’s Potato Cheese Soup

Fun fact! I used to be a server at Marie Callender’s. When hungry customers would come into the store they would always look forward to the cornbread and pies…and the potato cheese soup. I remember one man just ordering the potato cheese soup. When I went back into the kitchen and saw that we were out of the beloved soup I was sad for him. I told our manager and she whipped up another batch of the soup while the man waited patiently. He waited like 45 minutes just for a cup of soup.

The soup is simple it’s just potatoes, cheese, some dairy and a few other ingredients. Personally, I like to eat a cup of this soup with a salad or to start a meal. It’s delicious but it’s also quite rich. I brought this soup to our Halloween block party and everyone loved it ur Halloween block party and everyone loved it (kids and adults alike). If you love Marie Callender’s creamy potato cheese soup I bet you’ll love my version too!

Why This Recipe Works

  • The Instant Pot quickly cooks potatoes in just 4 minutes under pressure
  • This soup can be made all in one pot which helps with easy clean up
  • This recipe serves a crowd or you can cut it in half for a smaller family

What ingredients do I need to make potato cheese soup?

  • Butter–to saute the vegetables
  • Onions and Celery–aromatics for flavor. Try adding in a few minced cloves garlic too!
  • Chicken broth–or you can use Better than Bouillon and water. To make vegetarian use vegetable broth.
  • Salt–I like kosher salt or sea salt
  • Black pepper–or white pepper
  • Dried parsley–for a little color
  • Russet potatoes–peeled or unpeeled, you can also use Yukon gold potatoes
  • Half and half–or you can use milk, evaporated milk or heavy cream. You can also try using sour cream or cream cheese!
  • Sharp cheddar cheese–use sharp or extra sharp for lots of flavor
  • Bacon crumbles–optional but tasty. You can use packaged bacon crumbles or fry up some bacon and use that

How do I make potato cheese soup?

  1. Sauté onions and celery: Turn Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onions and celery and saute for about 5 minutes. 
  2. Prepare potatoes: Add in the chicken broth, salt, pepper and parsley. Keep the Instant Pot on saute and let the pot heat up the broth while you prepare the potatoes. You can choose to peel the potatoes or not. Add the cubed potatoes into the pot.
  3. Pressure cook: Turn off the saute setting. Cover the Instant pot and secure the lid. Make sure the valve is set to sealing. Set the Soup button (or the manual/pressure cook button) to 4 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Blend the soup: Use an immersion blender to blend the soup just until it is chunky and thickened a bit. You’ll have some pureed potatoes and some chunks of potatoes. 
  5. Add dairy: Dip a half cup measuring cup into the soup and slowly whisk a tablespoon at a time into the half and half to temper it. Then add the half and half mixture into the soup. Add in the cheese and stir until melted. Salt and pepper to soup to taste.
  6. Serve: Ladle the soup into bowls and serve topped with bacon crumbles, if desired.  

Can I make this on the stove instead of in the Instant Pot?

If you don’t have an Instant Pot you can make this potato soup recipe on the stove. Here’s instructions:

  1. Heat a large pot over medium high heat on the stove. Melt butter and then add in onions and celery and saute for about 5 minutes. 
  2. Add in the chicken broth, salt, pepper and parsley. Add the cubed potatoes into the pot.
  3. Bring to a boil. Reduce heat to low and simmer for 25 minutes, or until potatoes are very soft.
  4. Use an immersion blender to blend the soup just until it is chunky and thickened a bit. You’ll have some pureed potatoes and some chunks of potatoes. 
  5. Dip a half cup measuring cup into the soup and slowly whisk a tablespoon at a time into the half and half to temper it. Then add the half and half mixture into the soup. Add in the cheese and stir until melted. Salt and pepper to soup to taste.
  6. Ladle the soup into bowls and serve topped with bacon crumbles, if desired.  

What if I don’t have an immersion blender?

If you don’t have an immersion blender* you can add half of the soup to a blender and pulse a few times. You can also use a potato masher and crush the potatoes a bit.

What to Serve with Potato Cheese Soup

Soup and bread is always a good choice. Try making French bread, Amish white bread or cornbread with honey butter! Another choice is a side salad or a side of roasted vegetables like broccoli or brussels sprouts.

Can I Double or Halve the Recipe?

This recipe makes quite a bit. You can 1.5 times the recipe in an 8 quart pot (but it’s too much to double). To halve the recipe halve all the ingredients but keep the same cooking time.

Can I add in vegetables?

Try adding in steamed broccoli florets, asparagus, zucchini, carrots or cauliflower florets. Another option is to throw in a bag of frozen mixed vegetables. Add them into the pot after you have used the immersion blender so they stay intact. Do not pressure cook the vegetables because they will get mushy and overcooked.

What is the nutrition information?

  • Calories Per Serving: 305
  • Total Fat 16.8g
  • Saturated Fat 10.1g
  • Cholesterol 48.6mg
  • Sodium 695.4mg1
  • Total Carbohydrate 28.7g
  • Dietary Fiber 2.3g
  • Sugars 4.2g
  • Protein 11.6g

Is this recipe gluten free?

Yes this recipe is gluten free (it doesn’t have any flour)! Just make sure to use gluten-free broth!

How do I make this low carb?

You can make this recipe low carb by using cauliflower florets in the place of potato cubes.

Equipment Needed

Storage

Store leftovers in an airtight container* in the refrigerator for up to a week or in the freezer for up to 3 months. If you do freeze this soup it may separate a bit when you reheat it. However it will still taste great…just the texture will be off.

Ratings and Comments

This soup gets rave reviews! Deborah said, “This was a huge hit and probably our favorite instant pot recipe. I’m about to make it for the third time in 6 weeks. We always ordered this at Marie Callender’s restaurant, but haven’t been near one in over 20 years so we are ecstatic!”

Ryan said, “I made this soup tonight and it was a huge hit! I’ll make it again!”

Katie said, “This recipe completely hit the spot and my family LOVED it! It was so simple and I had all the ingredients on hand. I will surely make this soup again!”

If you make this soup make sure to leave a review!

More Soup Recipes You’ll Love…

Instant Pot Loaded Baked Potato Soup

Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Bacon Chowder

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc? Use the filter to find exactly what you are looking for.

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Instant Pot Potato Cheese Soup Recipe
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Instant Pot Marie Callender’s Potato Cheese Soup

★★★★★

4.9 from 18 reviews
  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
Print Recipe

Description

A simple but delicious cheesy potato soup that you can make at home in your Instant Pot! Similar to the recipe for potato cheese soup that you can order at Marie Callender’s.

Ingredients

Scale
  • 3 Tbsp butter
  • 2 cups finely diced onions
  • 2 cups finely diced celery
  • 4 cups chicken broth
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried parsley
  • 8 cups cubed Russet potatoes (peeled or unpeeled)
  • 2 cups half and half
  • 8 oz sharp cheddar cheese, grated
  • Salt and pepper to taste
  • Bacon crumbles, optional but tasty

Instructions

  1. Turn Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onions and celery and saute for about 5 minutes. 
  2. Add in the chicken broth, salt, pepper and parsley. Keep the Instant Pot on saute and let the pot heat up the broth while you prepare the potatoes. You can choose to peel the potatoes or not. Add the cubed potatoes into the pot.
  3. Turn off the saute setting. Cover the Instant pot and secure the lid. Make sure the valve is set to sealing. Set the Soup button (or the manual/pressure cook button) to 4 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Use an immersion blender to blend the soup just until it is chunky and thickened a bit. You’ll have some pureed potatoes and some chunks of potatoes. 
  5. Dip a half cup measuring cup into the soup and slowly whisk a tablespoon at a time into the half and half to temper it. Then add the half and half mixture into the soup. Add in the cheese and stir until melted. Salt and pepper to soup to taste.
  6. Ladle the soup into bowls and serve topped with bacon crumbles, if desired.  

Notes

If you don’t have an immersion blender* you can add half of the soup to a blender and pulse a few times. 

  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 10 minute NPR)
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Want More Tried And True Instant Pot Recipes?

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Recommendations

Comments

  1. Liz Petrus says

    Delicious!! Made exactly as recipe stated with the exception of adding double the cheese. I tried it your way first and it just didn’t have enough cheese for me, personal opinion only. Family loved it. Thanks again for another winner!!

    ★★★★★

    Reply

  2. Melody Meinhardt says

    This soup is easy and delicious! That is a win win in my opinion! Definitely will be a regular on my menu!

    ★★★★★

    Reply

  3. Pamela says

    Oh my, what winter comfort food! I used 2 onions, reduced the celery, and added diced carrots to equal the 4 cups of veggies. De-Lish. Thanks for sharing this recipe and its variations.

    ★★★★★

    Reply

  4. Judy says

    your recipes are wonderful and I have been making a version of this one for years. The only difference is that I bake the potatos in the oven. It really makes a difference in the taste. Just a thought…

    ★★★★★

    Reply

  5. Belinda Boyles says

    Wow, made this tonight and it was AWESOME. Really delicious on a cold night in the desert! We are looking forward to the leftovers!!

    ★★★★★

    Reply

  6. Kim B. says

    Hey, Karen!
    I know I don’t have to temper evaporated milk, but I can’t remember if you have to temper whipping cream?

    Guess what’s for dinner tomorrow? Weather is taking a dip tonight, will be perfect soup weather!! Can’t wait. Will for sure be back with stars.

    Reply

  7. judy moore says

    I added a hambone & it was fantastic! Gave it a light smoked flavor! Served with chopped chives & crispy homemade bacon bits. Crusty garlic bread on the side. Yum 😋

    ★★★★★

    Reply

  8. Deborah says

    This was a huge hit and probably our favorite instant pot recipe. I’m about to make it for the third time in 6 weeks. We always ordered this at Marie Callender’s restaurant, but haven’t been near one in over 20 years so we are ecstatic! Thanks for this recipe!

    ★★★★★

    Reply

  9. Michael Peterson says

    I’m sorry but, there’s one thing wrong with this recipe. Bacon is never “optional”.

    ★★★★★

    Reply

  11. Bob Prehall says

    This soup was delicious and I’m looking forward to eating it for lunch in a couple of days… but OMG… it made soooo much, almost overflowed my IP. I sure hope it freezes ok, no way I can eat it all before it goes bad… I’m by myself while my wife is in the Philippines trying to get her son’s visa straightened out, so I’m cooking for 3 or 4 and feeding friends…lol.

    ★★★★★

    Reply

  12. Barbara says

    I made potato soup myself today before finding your daily email.
    As an old widow I use as many short cuts as possible. Mine had frozen shredded potatoes and Kirkland Bacon Crumbles,. Wasn’t quite as rich as yours sounds but still good and just what I wanted for early fall.

    Thank you for all the great recipes and yummy ideas. I do enjoy your daily input!

    Reply

  13. Crystal says

    Some people comparison shop, I comparison cook. I made a batch of this exactly as written and went to Marie Calendar’s for some of the original potato cheese soup. I also made an slow cooker version from another recipe that included Velveeta. The good news is that both homemade versions were yummier than the original! My husband and I found this one to be good but it honestly needs more tang and more cheese. Not Velveeta- Velveeta tastes like Velveeta and is distinctive. Maybe some American cheese is the answer. And using Extra Sharp Cheddar would help. I think my next batch will be double the cheese, half Extra Sharp, and half American cheese. The original tasted a bit more sweet and a little sour as well. I don’t think sweet is necessary, and the extra sharp will probably take care of the rest. Either way this is a good recipe to start with, and after I get through the 3 batches I have right now, I’ll try again with the mix suggested above. Hooray!

    ★★★★

    Reply

    • Karen says

      Crystal, this sounds like a fun hobby and I want to join in!! I love it! Thanks so much for your review. I think American cheese would be great!

      Reply

  14. Melissa says

    Don’t have a immersion blender but I’ve used instant potatoes to thicken up soups and it works perfectly with this.

    Reply

  15. Ryan says

    I made this soup tonight and it was a huge hit! I’ll make it again! Love the recipes! Thank you so much!

    ★★★★★

    Reply

  16. Katie says

    I have been craving Marie Callender’s Potato Cheese soup for ages, but can’t get it locally. I used to be a pie girl and then server there years ago and ate my fair share. This recipe completely hit the spot and my family LOVED it! It was so simple and I had all the ingredients on hand. I will surly make this soup again! Thank you!!

    ★★★★★

    Reply

  17. Joyce says

    Karen, I made this Potato Soup with 1% milk and it turned out so good! I did use real butter and some cheese.
    When I worked my immersion blender the soup became creamy and thick with some potato chunks as you wrote. I added some frozen mixed veggies at the end and just left the lid on for awhile. Cooked up crisp tender. Great soup! Thanks.

    ★★★★★

    Reply

  19. kathy says

    I absolutely think you have the best instant pot recipes. This one was fabulous also. I never comment on things but I just wanted you to know I share your site with all my clients and friends. I don’t think one recipe has not been yummy and we all know thats is pretty unusual. Thank you

    kathy

    ★★★★★

    Reply

  20. PamG says

    I don’t have an immersion blender but I have a tool that breaks up meat as you brown it…it has like 5 blades and you could just chop up the potatoes because they’re cooked and probably soft….

    ★★★★★

    Reply

  22. catherine says

    never had marie callendar’s soup, so can’t compare, but this was delicious. it was creamy & wonderful on a cold evening. the only change i made was to throw in a handful of ham chunks that i found in the freezer, for my husband who thinks life as we know it will end if there’s no meat at a meal! great recipe!

    ★★★★★

    Reply

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