Instant Pot Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
18 mins
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Total Time
58 mins
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Servings
6 servings
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Calories
393 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Potato Soup
Description
This soup starts by sautéing bacon until crispy in the Instant Pot, providing a smoky base. Onion, garlic, and thyme are then softened before adding potatoes and chicken stock. Pressure cooking rapidly cooks the potatoes and melds flavors. After cooking, cream and a cornstarch slurry are added to thicken and enrich the soup, with some potatoes lightly mashed to enhance consistency.
The addition of sharp cheddar cheese folded in at the end adds depth and a slight tang. Garnishing with sliced green onions adds freshness. This hearty dish suits cool days when a creamy, satisfying soup is desired.
For a lighter dairy option, milk can replace half and half though the soup will be less creamy. Cheese should be stirred in gently at the end without boiling to prevent separation. Adjust thickness by adding reserved half and half or mashing more potatoes.
Ingredients
- 6 lices Bacon diced
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 prigs thyme leaves removed from stem, fresh
- 1 teaspoon black pepper
- 2 pounds russet potato peeled and ½" diced
- 4 cups chicken stock
- 1 ½ cups half and half divided
- 2 tablespoons milk whole
- 2 tablespoons cornstarch
- 1 cup cheddar cheese shredded
- 3 green onions green tops thinly sliced
Instructions
- Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
- Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
- Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
- Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
- Pour in 1 cup of the half and half and stir to combine.
- In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
- Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
- If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
- Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.
Notes
- Half and half can be substituted with milk for a less creamy soup.
- Stir in sharp cheddar cheese before serving, avoiding boiling to prevent separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393 | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 511mg | 21% |
| Potassium | 927mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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