Instant Pot Potato Soup
User Reviews
5
Instant Pot Potato Soup
Description
Instant Pot Potato Soup starts with scrubbed, peeled, and chopped Yukon gold potatoes combined with onion, celery, garlic, butter, salt, pepper, and vegetable broth in an Instant Pot. The ingredients simmer under pressure for 10 minutes, then the pressure is quickly released. This method softens the potatoes and melds flavors rapidly compared to slow cooking.
The soup can be blended to smoothness using an immersion blender or kept partially chunky for texture variation. After blending, milk, Parmesan, sharp white cheddar, and chopped green onions are stirred in, contributing creaminess and sharp cheese notes that enrich the soup’s flavor profile.
This comforting soup lends itself to a variety of toppings such as red pepper flakes, extra cheese, sour cream, bacon, croutons, or pesto to customize taste and texture. It's filling yet flexible, suitable for lunch or dinner, and the Instant Pot makes it accessible for busy cooks without sacrificing warmth and satisfaction.
Nutrition information may vary based on selected toppings, and ingredients like pesto and croutons can elevate the soup's flavor complexity depending on preference.
Ingredients
- 3 lbs potato Yukon gold variety
- 1 onion yellow or white, medium
- 3 celery ribs or stalks
- 2-3 TBSP butter
- 3 cloves garlic minced
- 3 cups vegetable broth plus 1 cup extra if desired, or chicken broth
- 1 cup milk whole
- ½ cup Parmesan Cheese grated
- ½ cup cheddar cheese grated, sharp, white
- 2-3 TBSP green onion or chives, chopped
- ¼ tsp salt plus any extra to taste
- ¼ tsp black pepper plus any extra to taste
- cheddar cheese for topping, grated
TASTY TOPPINGS: Choose your favorites!
- red pepper flakes crushed
- green onion or chives, extra
- cheese grated, extra
- sour cream or Greek yogurt
- Bacon or vegetarian bacon bits, crispy
- croutons garlicky
- pesto
Instructions
SLOW COOKER INSTRUCTIONS:
- Scrub and peel your potatoes and roughly chop.
- Chop your onion and celery and toss all your veggies in the pot!
- Next add veggie broth, garlic, butter, salt, and pepper.
- Set your slow cooker to HIGH and cook for 4-5 hours, or, if you're gone for the day, set it to LOW for 8 hours.
- For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup.
- Ready to eat? Simply mix in your milk, cheese, and green onions.
- Taste and re-season as needed.
- Pile on your choice of toppings from the list above and dig in!
INSTANT POT INSTRUCTIONS:
- Scrub and peel your potatoes and roughly chop.
- Chop your onion and celery and toss all your veggies in the pot along with the veggie broth.
- Adjust valve to seal, lock lid, and set Instant Pot to 10 minutes.
- Once finished, quick release the pressure by carefully switching the valve to vent.
- For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup. You can also use a potato masher for an extra thick and chunky soup - anything goes!
- Next add garlic, butter, salt, pepper, milk, cheese, and green onions.
- Add any additional seasoning to taste and pile on all your favorite toppings. Enjoy!
Notes
- The soup can be blended fully smooth or partially chunky based on your texture preference.
- Select your favorite toppings to customize the dish, such as cheese, bacon, or pesto.
- Nutrition varies depending on chosen toppings; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 828mg | 35% |
| Potassium | 1043mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 28mg | 31% |
| Calcium | 297mg | 30% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
