This Instant Pot Potato Soup is creamy, hearty, and super easy to make! With just potatoes, broth, and a few spices, you’ll have a warm bowl of comfort in no time.
I love how quickly it comes together. Just toss in the ingredients, and let the Instant Pot do its magic. Trust me, you’ll want to spoon this up on a chilly day! ☁️🥔
Key Ingredients & Substitutions
Potatoes: For the best flavor and texture, go for Russet or Yukon Gold potatoes. They cook down beautifully and create a creamy soup. You can substitute with red potatoes, but this might change the texture slightly.
Broth: Chicken broth adds depth to the soup, but vegetable broth works perfectly for a vegetarian version. If you’re low on broth, water can be used, just be prepared to adjust seasoning afterwards.
Heavy Cream: Heavy cream gives that rich, velvety feel. If you want a lighter option, half-and-half or even coconut milk can provide creaminess, though it will alter the flavor a bit.
Cheddar Cheese: Sharp cheddar is great for its strong flavor, but feel free to use mild cheddar or even a blend of your favorites. For a non-dairy option, nutritional yeast can add a cheesy flavor.
Bacon: I love adding crispy bacon for a salty crunch. For a vegetarian or healthier twist, substitute with crispy shallots or smoked paprika for a smoky flavor without meat.
How Do You Get a Creamy Texture in Instant Pot Potato Soup?
Achieving that creamy texture is essential for this soup. Here’s how to do it right:
- After cooking the potatoes, use an immersion blender to puree the soup directly in the pot. Blend to your desired texture, leaving some chunks for heartiness.
- If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and then return it to the pot.
- Adding heavy cream and cheese helps create that luxurious finish, giving it a rich mouthfeel.
- Adjust the thickness by adding more broth or cream as needed; blend again if necessary.
With these tips and tricks, your potato soup will be a delightful bowl of comfort every time! Enjoy! 🍲
Instant Pot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
For Creaminess:
- 1 cup heavy cream or half-and-half
- 4 tablespoons butter
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
Toppings:
- 6 slices bacon, cooked and crumbled (for topping)
- 1/4 cup chopped green onions or chives (for garnish)
Seasoning:
- Salt and black pepper, to taste
- Optional: 1 teaspoon dried thyme or parsley for added flavor
How Much Time Do You Need?
This Instant Pot Potato Soup takes about 10 minutes of prep time and 15 minutes of cooking time, plus the time to release pressure. In total, you’ll be enjoying your comforting soup in about 30 minutes!
Step-by-Step Instructions:
1. Sauté Aromatics:
Turn on your Instant Pot and set it to the sauté mode. Add the butter and let it melt. Once melted, toss in the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is soft and fragrant.
2. Add Potatoes and Broth:
Add the diced potatoes to the pot along with the chicken broth. Stir everything together until nicely combined. It’s like a cozy blanket for those potatoes!
3. Pressure Cook:
Close the lid of the Instant Pot and set the valve to the sealing position. Now, select the high-pressure cooking mode and set the timer for 8 minutes. Get ready for some heavenly aromas!
4. Quick Release:
When the cooking time is finished, carefully perform a quick release of the pressure. Watch out for the steam, and once it’s safe, remove the lid.
5. Blend the Soup:
Use an immersion blender to puree the soup directly in the pot, mixing until you reach your preferred texture. If you like it chunkier, leave some potato pieces intact! If you don’t have an immersion blender, you can transfer half the soup to a blender, blend until smooth, and then return it to the pot.
6. Add Creaminess:
Now, stir in the heavy cream and shredded cheddar cheese. Stir continuously until the cheese melts and the soup is beautifully creamy. Mmm!
7. Season to Taste:
Season your soup with salt and pepper to taste. If you’re adding dried thyme or parsley, now’s the time to mix that in too!
8. Serve and Garnish:
Serve the soup hot in bowls. Top with crumbled bacon, additional cheddar cheese, and chopped green onions or chives for a pop of color and flavor.
Enjoy your comforting, creamy Instant Pot Potato Soup! It’s sure to warm your heart and fill your belly! 🍽️🥔
Can I Use Different Types of Potatoes?
Absolutely! While Russet and Yukon Gold potatoes work best for a creamy texture, you can also use red potatoes. Keep in mind that red potatoes will maintain a bit more firmness, creating a different texture in the soup.
Can I Make This Soup Dairy-Free?
Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream to keep it creamy. For the cheese, try using nutritional yeast for a cheesy flavor without the dairy.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or cream if needed to refresh the texture.
Can I Freeze This Soup?
Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove, adding more cream or broth as needed.
