This creamy Instant Pot Potato Soup is perfect for cozy nights. With soft potatoes, onions, and a sprinkle of cheese, it’s comfort food in a bowl!
Honestly, who can resist a warm bowl of potato soup? I love topping mine with crispy bacon bits and green onions for a little extra crunch. So good! 😋
Making this soup is super quick and easy. Just toss everything in the Instant Pot, let it work its magic, and enjoy a hearty meal in no time!
Key Ingredients & Substitutions
Potatoes: I like using small red potatoes for their creamy texture. You can swap them for Yukon gold potatoes, which are also creamy and flavorful. If you’re looking for lower-carb options, try cauliflower instead!
Chicken Broth: Chicken broth adds richness, but vegetable broth works well if you prefer a vegetarian version. Homemade broth can elevate the flavor further, and it’s a great use for leftovers!
Heavy Cream: For a lighter soup, you can use half-and-half or whole milk. If you’re looking for dairy-free options, almond milk or coconut milk can give a similar creamy texture with their unique taste.
Cheddar Cheese: Sharp cheddar is my favorite for added flavor, but you can use mild cheddar or even pepper jack for a spicy kick. Vegan cheese is a great substitute if you want to keep it dairy-free.
How Do You Get the Creamiest Texture for Potato Soup?
Getting the right texture in this soup is key! Here’s how to do it:
- After cooking the potatoes, use a potato masher or immersion blender to mash only part of the potatoes. This keeps some chunks intact for texture.
- Add the cream and cheese after mashing for that rich, creamy feel. Let them melt in slowly while stirring.
- If the soup is too thick for your liking, add a splash of additional broth or milk until it reaches your preferred consistency.
Instant Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups small red potatoes, chopped into bite-sized pieces
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (can substitute with vegetable broth for vegetarian)
- 1 cup heavy cream or half-and-half
- 4 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
For Toppings:
- 4 slices cooked bacon, crumbled
- 1/4 cup chopped fresh chives or green onions
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and 15 minutes to cook in the Instant Pot, plus a few extra minutes to release the pressure. In less than 30 minutes, you’ll have a delicious bowl of potato soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
First, turn your Instant Pot to sauté mode. Melt the butter in the pot, then add the diced onion. Sauté for about 2-3 minutes until the onion becomes soft and translucent. This really brings out the flavor!
2. Add Garlic and Potatoes:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. Then, add your chopped red potatoes to the pot. Pour in the chicken broth and season everything with salt, pepper, and thyme if you’re using it. Give it a nice stir to combine.
3. Pressure Cook:
Now, secure the lid on the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 8 minutes. You’ll love how quick this is!
4. Release Pressure:
When the cooking time is done, carefully perform a quick release to let the steam out. Be careful of the hot steam when you do this!
5. Mash the Potatoes:
Once the pressure has released, use a potato masher or an immersion blender to slightly mash some of the potatoes. You want to thicken the soup while still leaving some nice chunks for texture.
6. Stir in Cream and Cheese:
Now, pour in the heavy cream and stir in the shredded cheddar cheese. Mix until the cheese melts and the soup is nice and creamy. Taste your soup and feel free to adjust the seasoning if it needs more salt or pepper!
7. Serve and Garnish:
Pour the soup into bowls and top generously with crumbled bacon, a sprinkle of extra cheddar cheese, and some chopped chives or green onions for that fresh flavor.
Enjoy your delightful homemade potato soup! It’s creamy, comforting, and perfect for chilly days. Happy cooking!
Can I Use Different Types of Potatoes?
Absolutely! While small red potatoes work great for their creamy texture, you can use Yukon gold potatoes for a similar effect. For a low-carb option, cauliflower is an excellent substitute.
How Should I Store Leftover Potato Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just remember to leave some space in the container, as liquids expand when frozen!
Can I Make This Soup Dairy-Free?
Yes! To make a dairy-free version, substitute the heavy cream with almond milk or coconut milk, and use a dairy-free cheese for the topping. It will still be creamy and delicious!
What Can I Serve with Potato Soup?
This soup pairs wonderfully with a fresh salad or crusty bread for dipping. You can also serve it with grilled cheese sandwiches for a comforting, complete meal!
