This Instant Pot Potato Soup is creamy and comfortingly delicious! With tender potatoes and rich flavors, it warms you right up on cold days.
I love how quick it is to make! Just throw everything in the pot, and in no time, you’re enjoying a hearty bowl of soup. Perfect for busy weeknights!
Key Ingredients & Substitutions
Potatoes: Use russet or Yukon gold potatoes for the best texture. If you’re in a hurry, frozen diced potatoes work too, but they might change the soup’s texture slightly.
Bacon: For a vegetarian version, skip the bacon and use olive oil or butter to sauté the onions. You can also add smoked paprika for a smoky flavor!
Cream: Heavy cream makes the soup rich and velvety. For a lighter option, you can use half-and-half or even coconut milk for a dairy-free alternative.
Chicken broth: If making this vegetarian, swap the chicken broth for vegetable broth. Homemade or low-sodium broth can enhance the flavor even more.
How Do You Get the Right Texture in Your Potato Soup?
The key to achieving the perfect texture is careful preparation and blending. After cooking, you have two options:
- For a chunkier soup, just mash some of the potatoes with a potato masher, leaving some whole.
- For a creamier soup, use an immersion blender to blend it into a smooth consistency.
Mixing both methods can give you a delightful balance of creaminess and hearty potato chunks that makes the soup wonderfully satisfying!
Instant Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups diced potatoes (about 4-5 medium potatoes), skin on or off as preferred
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 4 slices bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 2-3 green onions or chives, chopped, for garnish
- Fresh parsley, chopped (optional), for garnish
How Much Time Will You Need?
This Instant Pot Potato Soup takes about 15 minutes of prep time and 8 minutes of cooking time. After cooking, you will need a few minutes to release the pressure and blend the soup. Overall, plan for about 30-40 minutes to enjoy this delicious and comforting dish!
Step-by-Step Instructions:
1. Cook the Bacon:
Set the Instant Pot to ‘Sauté’ mode. Cook the bacon slices until crispy. Once done, carefully remove the bacon and place it on a paper towel-lined plate to cool. Crumble the bacon once it’s cooled, and set aside. Leave about 1 tablespoon of bacon fat in the pot for flavor.
2. Sauté Onions and Garlic:
Add the butter to the pot along with the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, stirring continuously to avoid burning.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir well to create a roux; cook this mixture for 1-2 minutes while stirring constantly. It helps thicken the soup later!
4. Combine Inputs:
Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and dried thyme (if using), and season with salt and pepper to taste.
5. Pressure Cook:
Cancel the ‘Sauté’ mode. Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ (Manual) on high for 8 minutes.
6. Quick Release:
When the cooking time is complete, carefully perform a quick release of the pressure. Be cautious of the steam!
7. Blend for Texture:
After opening the pot, use a potato masher or immersion blender to mash some of the potatoes, depending on how smooth or chunky you’d like the soup to be. Aim for a mix of both for a delightful texture.
8. Stir in Cream and Cheese:
Lastly, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup turns creamy. Taste and adjust the seasoning with salt and pepper as needed.
9. Serve and Enjoy!
Pour the soup into bowls and top with crumbled bacon, extra shredded cheddar, chopped green onions or chives, and fresh parsley if desired. Enjoy your warm, comforting bowl of Instant Pot Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! Russet and Yukon gold potatoes work best for a creamy texture, but you can also use red potatoes or fingerlings for a different flavor. Just keep in mind that waxy potatoes may not break down as well, resulting in a chunkier soup.
Can I Make This Soup Dairy-Free?
Yes! To make it dairy-free, use coconut cream or almond milk in place of heavy cream and skip the cheese. You can also add nutritional yeast for a cheesy flavor without dairy.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to leave space in the container, as the soup may expand when frozen.
What Can I Add for Extra Flavor?
For additional flavor, consider adding diced carrots, celery, or herbs like rosemary or parsley during the cooking process. A splash of hot sauce or a sprinkle of paprika at the end can also elevate the flavor profile!
