This Instant Pot Potato Soup is creamy, hearty, and packed with flavor! It’s made with tender potatoes, buttery goodness, and your choice of toppings like cheese and bacon.
Making soup in the Instant Pot is a breeze! I love how I can whip up a big batch in no time. Plus, who can resist a warm bowl of comfort on a chilly day? 🥔❤️
Key Ingredients & Substitutions
Potatoes: I prefer using Russet potatoes for their creaminess. They break down well and add a cozy texture. If you’re looking for a lighter option, Yukon Gold potatoes are also great and have a buttery taste.
Bacon: While I love the flavor of bacon, turkey bacon or even veggie bacon are suitable alternatives if you’re avoiding pork. You can also skip it entirely for a vegetarian version.
Cheese: Sharp cheddar adds a fantastic flavor. If you’re lactose intolerant, try a lactose-free cheese or nutritional yeast for a cheesy taste without dairy.
Chicken Broth: If you’re vegetarian or vegan, vegetable broth is a perfect substitute. Just make sure to check for a low-sodium option if you’re watching your salt intake.
How Do You Get the Right Creamy Texture in Potato Soup?
The key to a creamy potato soup is blending part of the cooked potatoes. This will create a rich texture while still having chunks of potatoes throughout. Here’s how:
- After cooking, use an immersion blender directly in the pot to blend the soup to your desired creaminess. Alternatively, transfer a few cups to a regular blender, then return it back to the pot.
- If you prefer a thicker soup, add flour mixed with cream at the end. This helps achieve that perfect, velvety finish.
- Don’t forget to gradually add cheese after blending. It melts beautifully into the hot soup!
Enjoy creating a deliciously creamy Instant Pot potato soup that’s sure to warm you up!
How to Make Instant Pot Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 cups shredded sharp cheddar cheese (plus extra for garnish)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
For Garnish:
- 2 green onions or chives, chopped
- Sour cream
- Optional: smoked paprika or cayenne pepper for a slight kick
How Much Time Will You Need?
This delicious Instant Pot Potato Soup will take you about 10 minutes to prep and will be ready in about 20 minutes once you start cooking. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by setting your Instant Pot to “Sauté” mode. Add the butter. Once melted, toss in the diced onions and minced garlic. Sauté them until they soften, which should take about 2-3 minutes. The aroma will be heavenly!
2. Add the Main Ingredients:
Now, add the diced potatoes to the pot along with the chicken broth, salt, and pepper. Give everything a good stir so that the potatoes are well coated.
3. Pressure Cook the Soup:
Seal the lid of the Instant Pot and set it to cook on high pressure for 8 minutes. Keep in mind that it will take some time for the pot to reach pressure before the cooking time starts.
4. Release the Pressure:
Once cooking is complete, carefully do a quick release of pressure. This will allow all the steam to escape and safely open the pot.
5. Blend the Soup:
Using an immersion blender, blend the soup partially to your liking, leaving some potato chunks for texture. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend it, then return it to the pot.
6. Thicken the Soup:
In a separate small bowl, mix the flour with the heavy cream until smooth. Stir this mixture into the soup. Switch the Instant Pot back to “Sauté” mode and cook for about 3-5 minutes, stirring frequently until the soup thickens nicely.
7. Add Cheese and Bacon:
Now, it’s time to make it creamy and delicious! Stir in the shredded cheddar cheese and the crumbled bacon until everything is melted and well combined.
8. Season and Serve:
Taste the soup and adjust the seasoning with more salt and pepper, if needed. Serve hot, topping each bowl with extra bacon, cheddar cheese, green onions or chives, and a dollop of sour cream. If you like a bit of heat, sprinkle some smoked paprika or cayenne pepper on top. Enjoy!
Your rich and creamy Instant Pot Potato Soup is now ready to warm your soul! Perfect for lunch or dinner on a cozy day!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are my favorite for their creaminess, you can also use Yukon Gold or even red potatoes. Just keep in mind that different potatoes may alter the texture slightly!
Can I Make This Soup Vegan?
Yes! To make a vegan version, use vegetable broth instead of chicken broth, and substitute the heavy cream with coconut milk or a plant-based cream. You can also omit the bacon or use a plant-based bacon alternative for garnish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove, adding a splash of liquid if it’s too thick.