Instant Pot Potato Soup
Cozy Up with the BEST Instant Pot Creamy Potato Soup!
Is there anything more comforting than a warm bowl of potato soup on a chilly day? This Instant Pot Creamy Potato Soup recipe takes all the classic flavors you love and delivers them in a fraction of the time! Forget spending hours stirring on the stovetop – your pressure cooker does all the work, creating a velvety smooth and incredibly flavorful soup that the whole family will adore.
We’ve perfected this recipe to be incredibly easy, using simple ingredients you likely already have in your pantry. The Instant Pot not only speeds up the cooking process but also ensures the potatoes are perfectly tender, making them easy to mash to your desired consistency. The addition of cheddar cheese, sour cream, and crispy bacon takes this soup to a whole new level of deliciousness!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 30 minutes!
- Creamy & Flavorful: A rich and satisfying soup that’s bursting with flavor.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tips for the BEST Potato Soup:
- Potato Choice: Yukon Gold potatoes are ideal for their creamy texture and slightly buttery flavor. Russets will work in a pinch, but may require more liquid.
- Don’t Skip the Bacon: The bacon adds a wonderful smoky flavor and crispy texture that complements the creamy soup perfectly. However, you can omit it for a vegetarian version.
- Adjust the Thickness: If you prefer a thicker soup, mash more of the potatoes or add a little more cornstarch slurry. For a thinner soup, add a splash of chicken stock.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
Frequently Asked Questions:
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the sour cream and cheese. Add those ingredients after reheating.
Q: What toppings are best for this soup?
A: The possibilities are endless! We love crumbled bacon, shredded cheddar cheese, sliced green onions, a dollop of sour cream, and a sprinkle of fresh parsley.
Q: Can I use a different type of cheese?
A: Yes! Monterey Jack, Colby Jack, or even a sharp cheddar would all be delicious.
Get ready to enjoy the most comforting and flavorful Instant Pot Creamy Potato Soup you’ve ever tasted! It’s the perfect meal for a cozy night in.
Instant Pot Creamy Potato Soup
Ingredients
- 4 cups chicken stock
- 2 pounds Yukon Gold potatoes diced
- 1 cup heavy cream divided
- 3 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- ⅔ cup sour cream
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper freshly cracked
- 4 slices bacon diced
- 1 medium onion diced
- 4 cloves garlic minced
- Optional Toppings Crumble bacon, shredded cheese, sliced green onions
Instructions
- Cook the Bacon: Set your Instant Pot to Sauté mode. Once the pot is hot, add the diced bacon and cook until it becomes crisp. Once done, transfer the cooked bacon to a plate and set it aside. Remove all but ¼ cup of the bacon grease from the Instant Pot.
- Sauté the Vegetables: In the reserved bacon grease, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Potatoes and Stock: Add the diced Yukon Gold potatoes and chicken stock to the Instant Pot. Stir to combine. Secure the lid on the Instant Pot with the vent in the Sealing position. Set to Manual High Pressure for 8 minutes.
- Prepare the Cornstarch Slurry: While the potatoes cook, whisk together ¼ cup heavy cream and 3 tablespoons cornstarch in a small bowl until smooth.
- Release Pressure and Mash: After the 8-minute cook time, carefully perform a Quick Release of the pressure and remove the lid. Set the Instant Pot back to Sauté mode. Use a potato masher to mash the potatoes to your desired consistency.
- Thicken the Soup: Stir in the cornstarch slurry, the remaining heavy cream, salt, and pepper. Stir frequently and let the soup simmer for about 5 minutes until it thickens.
- Add Cheese and Sour Cream: Once the soup has thickened, stir in the shredded cheddar cheese, sour cream, and the reserved crisp bacon. Continue stirring until the cheese melts and the soup becomes creamy.
- Serve: Ladle the potato soup into bowls and serve warm with optional toppings such as crumbled bacon, shredded cheese, and sliced green onions.
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