Instant Pot Potato Soup
Instant Pot Potato Soup is rich, creamy and comforting. Add your favorite toppings for a cozy meal that's ready in less than 30 minutes!
Servings: 6 servings
Ingredients
- 6 slices bacon chopped
- 1 cup chopped sweet onion
- 4 garlic cloves minced
- 4 cups chicken broth
- 2 pounds Yukon gold potatoes peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups heavy cream
- Toppings: Shredded Cheddar Cheese, Chopped Chives
Instructions
- On the Saute setting, cook chopped bacon until golden brown and crispy. Remove and place on paper towels, leaving the bacon fat behind.
- Add the onion to the bacon fat and cook for about three minutes or until tender and transparent. Add garlic and cook for one additional minute.
- Add the chicken broth, potatoes, salt and pepper to the instant pot.
- Place the lid on the Instant Pot and move the valve to the “sealing” position. Cook under High Pressure for 3 minutes, with a 10 minute natural release.
- Carefully remove the lid and stir in heavy cream.
- Use an immersion blender, regular blender or food processor to blend about half of the soup until desired consistency is reached.
- Serve soup topped with cheddar cheese, bacon, and chopped chives.
Notes
- To make potato soup on the stovetop, prepare as directed but simmer for 30 minutes instead of pressure cooking. Continue the recipe as directed.
- The potatoes will thicken the soup when you blend or mash them. But if you want it thicker, you can add a cornstarch slurry.
Nutrition
Calories: 369kcal | Carbohydrates: 30g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1129mg | Potassium: 772mg | Fiber: 3g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
