Chunky Potato Cheese Soup

Pressure Cooker Chunky Potato Cheese Soup

Creamy Pressure Cooker Potato Cheese Soup loaded with chunky potatoes, bacon, corn and two kinds of cheese. A hearty soup ready in just minutes in the pressure cooker.

Baked Potato Soup is one of our favorites soup recipes. It’s a great recipe, especially if you’re having baked potatoes a day or two before and remember to bake a few extra for this soup. But if you want make it without baking the potatoes, this pressure cooker recipe is a great option.

The first time I made this soup in the pressure cooker, I cooked the potatoes in the chicken broth. It changed the texture of the soup and it wasn’t as smooth and creamy as the original recipe. So I decided to cook the potatoes in a steamer basket instead.

Laura, Hip Pressure Cooking recommended a Silicone Steamer Basket for use in electric pressure cookers. I’d been thinking about getting a steamer basket for cooking veggies, so I bought the one she recommended, and it worked perfectly to steam the potatoes for this recipe.

Pressure Cooker Potato Cheese Soup - smooth creamy and super quick and easy to make.

Cooking the potatoes in the steamer basket on top of the onions, broth and spices infused the potatoes with the great flavor of the soup, without breaking down the potatoes. So the soup was smooth and creamy with firm chunks of potato. A perfect potato soup.

Chunky Potato Cheese Soup

Yield: 6-8 servings


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  • 6 slices crisp-cooked bacon, crumbled


  1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

If you don’t have a steamer basket, Heather, Healthy Family Cookin, posted her technique for “baked” potatoes in the pressure cooker that I’m looking forward to trying some time soon too.

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    Leave a Comment:

  1. Mary says

    This might seem like a strange thing to make at 90 degrees plus, middle of July. But we spent the afternoon at the county fair and I wanted something quick to make for dinner this evening. This is the best potato soup we’ve ever had. My picky 8 yr old loved it, eating the whole bowl. Everyone else wanted seconds, hubby even wanted thirds. I had been hoping to have some to put away in the fridge for lunch tomorrow, but sadly there isn’t any left. I should have hid that last little bit before my husband got to it. But I’m happy he liked it so much. The recipe is definitely a keeper, I know I’ll be making it on a regular basis.

    • Barbara Schieving says

      Thanks Mary – what a fabulous comment! I agree, it really is a fast, easy and delicious soup. I guess you’ll just to make it again soon. :)

  2. Patty says

    Made this again tonight for my family. Again my husband said “this is really good soup”! I did use Fat free half and half. I have made stovetop potato soup many times but after making this twice I love this soup more and it really is a keeper.

    • Barbara Schieving says

      Thanks Patty! It’s always so nice to hear that people are loving my recipes. Fat free half and half is a great way to cut calories in this recipe.

  3. Beth says

    The soup sounds delicious and I’m looking forward to making some. But I’m new to this and I’m not sure when to add the potatoes to the soup. The recipe explains steaming them and removing them from the pressure cooker but I don’t see when to add the potatoes to the rest of the ingredients. Sorry if I missed it. Thanks!

    • Barbara Schieving says

      Hi Beth – you’re right, it was missing. I’ve updated the recipe adding the potatoes at the very end. Enjoy!

  4. Patty says

    Yet another yummy recipe.It’s cold here in Maryland today and thought “soup” Just made it for my family and my husband said “This is really good soup”.

  5. Rick says

    I just made this and it was fantastic! I had a hard time lifting the silicone steamer tray out without the potatoes falling into the liquid; I just scooped them out with a slotted spoon. Not a big deal. I will be making this again for sure!

  6. Karen says

    This soup looks and sounds delicious, I am going to try making this in a few days time! thank you for the recipe :)

  7. says

    Barbara, your steamer basket looks great! You’ll be able to try lots of new things with it.

    Very nice recipe and great way to keep the potatoes chunky! Can’t wait to see Heather’s technique again. I have a sack of potatoes in the pantry so your recipe may be just the motivation to get me to make it!