Instant Pot Potato Soup
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Unrated
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
585 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Potato Soup
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Perfectly creamy and full of flavor, this Instant Pot potato soup is quick to make and ready to serve in less than 30 minutes.
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Ingredients
- 2 Tablespoon butter
- 1 onion chopped, large
- 2 celery chopped, stalks
- 3 cloves garlic minced
- 1 teaspoon thyme fresh leaves
- 6 russet potatoes peeled and diced, large
- 1 cup carrot diced
- 4 cup chicken broth
- 1 cup milk divided, 2 tablespoons
- ½ cup heavy cream
- 2 Tablespoon cornstarch
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 cup cheddar cheese for serving, shredded
- 8 lices Bacon for serving, chopped, cooked
- chives for serving, freshly chopped
Instructions
- 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.
- 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.
- In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 585 kcal
% 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.
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