This creamy Instant Pot potato soup is a warm hug in a bowl! Just throw potatoes, broth, and your favorite seasonings in, and let the magic happen!
It’s super quick and oh-so-easy to whip up! I love topping mine with crispy bacon and cheese. Trust me, it’ll make you feel cozy and happy! 🥔❤️
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold for their creamy texture, but Russet potatoes work too! If you’re looking for a low-carb alternative, you could try cauliflower instead.
Broth: Chicken broth is great for flavor, but vegetable broth works as a perfect substitute for vegetarians. You can also use homemade stock if you have it on hand!
Cream Cheese: If you want a lighter version, opt for Greek yogurt or low-fat cream cheese. They can still provide the creaminess without as many calories.
Bacon: For a vegetarian version, you can leave out the bacon or substitute with smoked paprika for that smoky flavor without meat.
Cheese: While cheddar adds a lovely sharp flavor, feel free to mix in mozzarella for a milder taste or a dairy-free cheese if you’re vegan.
How Do I Ensure My Soup Isn’t Watery?
The key here lies in the potatoes! Make sure they are diced evenly for consistent cooking. Also, remember that you can mash some of the potatoes after cooking. This naturally thickens up the soup!
- Start by adding potatoes and broth, but don’t worry about measuring every bit precisely; just make sure there aren’t too many added liquids!
- If you’re looking for a thicker soup, you can blend a portion of it and then stir it back in.
- Let the Instant Pot naturally release pressure for a richer flavor and thicker consistency.
By following these tips and tricks, you’ll create a perfect, comforting bowl of potato soup every time. Enjoy!
Instant Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 3-4 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 3 green onions (scallions), chopped (for garnish)
- 2 tbsp unsalted butter
How Much Time Will You Need?
This delicious potato soup will take about 15 minutes to prep and around 15 minutes of cooking time in the Instant Pot. Including the time for pressure to build and release, you’ll want to allocate roughly 45 minutes to enjoy this comforting soup from start to finish.
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Set your Instant Pot to sauté mode. Add the butter and let it melt. Once melted, stir in the chopped onion and minced garlic. Sauté for 2-3 minutes until the mixture is fragrant and the onions turn translucent.
2. Adding the Potatoes and Broth:
Add the diced potatoes, chicken broth, salt, pepper, and thyme (if using) to the pot. Give everything a good stir to combine the ingredients well.
3. Cooking Under Pressure:
Seal the Instant Pot lid tightly and set it to pressure cook on high for 8 minutes. This is where the magic happens!
4. Releasing the Pressure:
When the cooking time is up, allow the Instant Pot to naturally release pressure for 5 minutes. After that time, carefully perform a quick release for any remaining pressure before opening the lid.
5. Mashing the Potatoes:
Once opened, use a potato masher or an immersion blender to mash some of the potatoes. You want a mix of creamy and chunky textures, so don’t overdo it!
6. Adding Creaminess:
Stir in the softened cream cheese and heavy cream until everything is fully melted and smoothly combined. Taste your soup and adjust the seasoning with extra salt and pepper if you like.
7. Mixing in Flavor:
Add the crumbled bacon pieces and shredded cheddar cheese, stirring until the cheese is melted and mixed throughout the soup.
8. Serving It Up:
Serve your warm potato soup hot! Top each bowl with extra shredded cheddar cheese, more crumbled bacon, and sprinkle with chopped green onions for that perfect finishing touch.
Enjoy your comforting, creamy, and flavorful Instant Pot Potato Soup!
Can I Use a Different Type of Potato?
Absolutely! Yukon Gold potatoes work well for a creamy soup, but if you prefer a fluffier texture, Russet potatoes are also a good choice. Just avoid waxy types like red potatoes, as they won’t break down as well.
How Can I Make This Soup Vegan?
To make a vegan version, simply substitute the chicken broth with vegetable broth, use plant-based cream cheese, and skip the bacon. You can add smoked paprika for a savory, smoky flavor!
What If I Don’t Have an Immersion Blender?
No worries! You can transfer a portion of the soup to a regular blender to puree it. Just be careful when blending hot liquids; blend in batches if necessary and hold a towel over the lid to avoid splattering!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup thickens too much.
