Easy, creamy and delicious yukon gold potato soup made with potatoes boiled in milk and butter! This is a super easy homemade potato soup recipe from scratch using yellow yukon gold potatoes, cream cheese, milk and butter in it and it is delicious, rich and creamy! If you love easy potato soup recipes, do try this easy old fashioned homemade potato soup recipe as well to make delicious creamy potato soup without cream cheese!
Also you can learn in detail here how to boil whole yellow potatoes in instant pot and how to make boiled small baby red potatoes in instant pot.
If you like easy, delicious potatoes recipes, also try this microwave baked yukon gold potatoes, spicy roasted seasoned potatoes, roasted creamer potatoes, roasted small baby red potatoes, instant pot potato carrot curry, Indian potato curry, deep fried potatoes, pan fried potatoes with onions and more!
This homemade potato soup recipe from scratch uses cream cheese which makes it even more rich, cheesy and perfect for those who love cheesy soups for dinner, lunch, holidays or any time.
Substitute for yukon gold potatoes in soup:
Instead of yellow potatoes or yukon gold potatoes, you can also use russet potatoes to make this easy, delicious and creamy potato soup with cream cheese!
Also, you may substitute yukon gold potatoes with white potatoes, creamer potatoes or small baby yellow potatoes to make this potato soup!
Substitute for cream cheese in soup:
If you do not have cream cheese, you may simply skip the cheese since it will still be delicious with milk, butter, potatoes and seasonings.
To make it cheesy, you can use shredded cheddar cheese as well, just like you use in soups like cheddar broccoli soup!
Can you make this potato soup on stove top?
Yes, just boil the potatoes in stove top until they are soft enough to be mashed.
When you boil the potatoes on stove top, it is a good idea to boil it in water instead of milk, and later add enough milk unless you use a large pan or pot which will not cause the milk boil over while you cook.
Also, it is easy to boil diced (cubed) potatoes to make it cook faster!
Once the potatoes are cooked well enough to be mashed, drain the water used for cooking (save about a cup for the soup), add milk, butter and then proceed as in the recipe for the remaining directions.
So here is how you can make easy, delicious and creamy potato soup with cream cheese!
How To Make Potato Soup With Cream Cheese In Instant Pot?
To make easy, delicious yukon gold potato soup in instant pot pressure cooker, we use the following ingredients.
Ingredients
yukon gold potatoes 6 large (or use russet potatoes)
water 1 cup
milk 2 cups
salt adjust to taste
corn kernels ¼ cup (optional)
butter 1 stick
cream cheese 8 oz
heavy cream ½ cup
garlic powder 1 teaspoon
onion powder 1 teaspoon
white pepper ½ teaspoon (optional, adjust to your taste)
Step by step instructions
Wash the potatoes very well, peel the potatoes and place them in the inner pot of instant pot pressure cooker.
Add milk, water, butter, salt, corn (if using) and seasonings, close the instant pot with lid in sealing position.
Cook in high pressure for 30 minutes.
Once the cooking is done, press cancel and wait for a natural pressure release.
Once the pressure is all released, carefully open the instant pot lid.
Using a potato masher, carefully mash the cooked yukon gold potatoes.
You do not need to mash this a lot, as little chunks of potatoes are great for the best soup texture.
Place the cream cheese block also in the instant pot, mash the cheese using the potato masher and stir well to combine with the soup.
Alternatively, you can add the cream cheese to the boiled potatoes and mash the boiled potatoes and cream cheese together also which is even more easier!
Also add heavy cream and you may add more white pepper if desired, stir well with the soup and serve hot for best results!
Below you can get the detailed recipe for creamy potato soup with cream cheese!
Instant Pot Potato Soup With Cream Cheese
Ingredients
- 6 large yukon gold potatoes or use russet potatoes
- 1 cup water
- 2 cups milk
- salt adjust to taste
- ¼ cup corn optional
- 1 stick butter
- 8 oz cream cheese (I used Philadelphia cream cheese block)
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper optional, adjust to your taste
Instructions
- Wash the potatoes very well, peel the potatoes and place them in the inner pot of instant pot pressure cooker.
- Add milk, water, butter, salt, corn (if using) and seasonings, close the instant pot with lid in sealing position.
- Cook in high pressure for 30 minutes.
- Once the cooking is done, press cancel and wait for a natural pressure release.
- Once the pressure is all released, carefully open the instant pot lid.
- Using a potato masher, carefully mash the cooked yukon gold potatoes. You do not need to mash this a lot, as little chunks of potatoes are great for the best soup texture.
- Place the cream cheese block also in the instant pot, mash the cheese using the potato masher and stir well to combine with the soup.
- Also add heavy cream and you may add more white pepper if desired, stir well with the soup and serve hot for best results!
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