This creamy Instant Pot potato soup is a warm hug in a bowl! It’s made with tender potatoes, onions, and a splash of cream that makes it rich and comforting.
I love how quick it is to whip up in the Instant Pot. Just toss in your ingredients, press a button, and soon you’ll be enjoying a delicious bowl of soup. It’s perfect for chilly days!
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon Gold potatoes for their creaminess. If you need a lower-carb option, cauliflower can be used instead. Just blend it well for creamy texture.
Bacon: Bacon adds great flavor, but you can substitute turkey bacon or skip it for a vegetarian option. Smoked paprika can also provide a similar smokiness.
Heavy Cream: For a lighter version, you can use half-and-half, whole milk, or even a dairy-free alternative like coconut cream. Just be aware that it may change the flavor slightly.
Cheese: Sharp cheddar cheese is a classic choice. Feel free to mix in Monterey Jack or pepper jack for a kick! Vegan cheese can also work for a dairy-free variation.
How Do I Get My Soup to the Right Texture?
Blending the potatoes is crucial for a creamy consistency. Using an immersion blender allows you to control how chunky or smooth your soup is. If you don’t have one, you can ladle half of the soup into a regular blender, blend until smooth, and mix it back in.
- Make sure to allow the soup to cool slightly before blending.
- After blending, stir in your cream and cheese for that rich, velvety texture.
Instant Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 3-4 medium potatoes)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 slices bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This creamy potato soup takes about 15 minutes of prep time and 20 minutes of cooking time in the Instant Pot, including pressure building and releasing. So, in under an hour, you’ll have a delicious and comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by setting your Instant Pot to the sauté function. Add the bacon slices and cook them until they are crispy. Once they’re done, remove the bacon and crumble it when it’s cool. Be sure to leave some of the bacon fat in the pot for flavor!
2. Sauté the Onions and Garlic:
Next, add the diced onions and minced garlic to the pot with the leftover bacon fat. Sauté them for about 3-4 minutes, until the onions become soft and translucent. This will infuse the soup with great flavor!
3. Add the Potatoes and Broth:
Now, it’s time to add the diced potatoes, chicken broth, salt, and pepper to the pot. Give everything a good stir to combine the ingredients.
4. Pressure Cook:
Seal the Instant Pot lid and set it to pressure cook on high for 8 minutes. Make sure the valve is set to sealing!
5. Release the Pressure:
After the cooking time is complete, carefully perform a quick pressure release. Watch out for the steam!
6. Blend the Soup:
Using an immersion blender, blend a portion of the soup to create a creamy texture while leaving some chunks of potatoes intact for a hearty feel. If you prefer, you can blend about half the soup in a regular blender and mix it back in.
7. Stir in Creamy Ingredients:
Add the butter, heavy cream, shredded cheddar cheese, and sour cream to the blended soup. Stir well until everything is melted and smooth.
8. Taste and Adjust:
Before serving, taste the soup and adjust the seasoning if needed. You can add extra salt or pepper to cater to your taste.
9. Serve and Garnish:
Serve the soup hot, topped with the crumbled bacon, extra shredded cheese, a dollop of sour cream, and sprinkle of fresh chopped chives for a pop of color and flavor!
10. Enjoy:
Enjoy your creamy and comforting Instant Pot potato soup with some crusty bread on the side! It’s perfect for warming up on a chilly day!
Can I Use Different Types of Potatoes?
Absolutely! While russet and Yukon Gold are ideal for creaminess, red potatoes can also work. Just keep in mind that they may not become as creamy as the others. You can even use sweet potatoes for a unique twist!
How Do I Store Leftover Soup?
Store any leftover potato soup in an airtight container in the fridge for up to 3 days. When ready to enjoy again, reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, this soup can be frozen! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw in the fridge overnight before reheating, and add a bit of cream while reheating to freshen it up.
What Can I Use Instead of Heavy Cream?
If you want a lighter version, you can use half-and-half or whole milk. For a dairy-free option, coconut milk or a non-dairy cream can provide a similar richness while altering the flavor slightly.