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Instant Pot Potato Soup

Perfectly creamy and full of flavor, this Instant Pot potato soup is quick to make and ready to serve in less than 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 585 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 Tablespoon butter
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme leaves
  • 6 large russet potatoes peeled and diced
  • 1 cup diced carrots
  • 4 cup chicken broth
  • 1 cup plus 2 tbsp. milk divided
  • ½ cup heavy cream
  • 2 Tablespoon cornstarch
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar for serving
  • 8 slices chopped cooked bacon for serving
  • freshly chopped chives for serving

Instructions

    Cup of Yum
  1. Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more.
  2. Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
  3. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Season with salt and pepper to taste.
  5. Garnish with shredded cheddar, bacon, and chopped fresh chives before serving.

Notes

  • Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
  • You can cook the chopped bacon in the Instant pot before making the soup. Once the bacon is cooked, transfer to a plate and later garnish the soup with it.
  •  
  • If you like your potato soup less chunky, you can use an immersion blender to slightly blend the potato chunks. Don't overdo it or the soup can become gluey.
  • The soup will continue to thicken as it cools.
  • This soup is great on its own, or serve with crusty bread to mop the bowl.
  • Make this soup vegetarian by omitting the bacon and swapping the chicken stock for vegetable stock.
  • To make this soup dairy-free substitute milk and heavy cream with almond milk, and omit the cheese topping.

Nutrition Information

Calories 585kcal (29%) Carbohydrates 78g (26%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 72mg (24%) Sodium 984mg (41%) Potassium 1947mg (56%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 4342IU (87%) Vitamin C 37mg (41%) Calcium 277mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 585

% Daily Value*

Calories 585kcal 29%
Carbohydrates 78g 26%
Protein 19g 38%
Fat 23g 35%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 984mg 41%
Potassium 1947mg 41%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 4342IU 87%
Vitamin C 37mg 41%
Calcium 277mg 28%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.