why make this recipe
Creamy Instant Pot Potato Soup is a warm and hearty dish that brings comfort to any meal. This recipe is quick and easy to prepare, making it perfect for busy weeknights or cozy weekends. The Instant Pot allows you to achieve rich flavors in a fraction of the time it would take to cook it on the stove. Each spoonful of this creamy soup is filled with delicious potatoes, bacon, and cheese, making it a family favorite.
how to make Creamy Instant Pot Potato Soup
Ingredients:
- 6 oz Bacon (Can substitute with turkey bacon or a meat-free alternative.)
- 2 tbsp Extra-virgin olive oil (Can replace with butter for a richer taste.)
- 1 medium Yellow onion (Shallots can be used for a milder flavor.)
- 3 cloves Garlic (Use garlic powder if fresh is unavailable.)
- 1 tbsp Fresh thyme leaves (Dried thyme can be used in a pinch.)
- 2 lbs Russet potatoes (Any starchy potato works.)
- 4 cups Low-sodium chicken broth (Vegetable broth is suitable for vegetarian option.)
- 1 tbsp Kosher salt (Adjust based on broth saltiness.)
- 1/4 cup All-purpose flour (Can substitute with cornstarch.)
- 1 cup Half-and-half (Heavy cream or a dairy-free alternative can be used.)
- 1 cup Sour cream (Greek yogurt can be used for a healthier option.)
- 1 tsp Freshly ground black pepper (Adjust quantity based on preference.)
- 1 cup Shredded cheddar (Different types of cheese can be used.)
- 1/4 cup Sliced chives (Use fresh or dried herbs for additional flavor.)
Directions:
- Set your Instant Pot to the sauté mode and add the bacon. Cook until crispy. Remove the bacon and let it drain on paper towels.
- Add olive oil and the diced onion to the pot. Sauté until the onion is soft.
- Add minced garlic, fresh thyme, and sauté for another minute until fragrant.
- Peel and cube the potatoes, then add them to the pot along with the chicken broth and salt. Stir well.
- Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes.
- Once the cooking time is up, carefully release the pressure.
- Open the lid, and using a potato masher or immersion blender, mash or blend the soup to your desired consistency.
- In a small bowl, mix the flour with a bit of half-and-half to create a slurry, then stir it into the soup.
- Add the remaining half-and-half, sour cream, pepper, and shredded cheese. Stir to combine, and let it heat through for a few minutes.
- Serve hot, topped with bacon and sliced chives.
how to serve Creamy Instant Pot Potato Soup
Serve this creamy potato soup in warm bowls with extra cheddar cheese and crispy bacon on top. Add chives for a pop of color and freshness. It’s delicious with crusty bread or a light salad on the side.
how to store Creamy Instant Pot Potato Soup
To store, let the soup cool to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to three days. For longer storage, you can freeze the soup for up to two months. When reheating, add a splash of broth or milk to restore its creamy texture.
tips to make Creamy Instant Pot Potato Soup
- For a vegan version, skip the bacon and use vegetable broth and dairy-free alternatives for the half-and-half and sour cream.
- If you love a bit of spice, add some crushed red pepper flakes or diced jalapeños.
- Enhance the flavor by using homemade broth if you have it on hand.
variation
You can customize your potato soup by adding fun ingredients, like cooked broccoli, corn, or carrots. For a different flavor, try adding a splash of hot sauce or a bit of smoked paprika.
FAQs
Can I use other types of potatoes?
Yes, any starchy potato will work. Yukon gold or red potatoes are great alternatives.
Can this soup be made ahead of time?
Absolutely! You can make it a day in advance, and the flavors will develop even more. Just reheat gently on the stove.
Is this soup gluten-free?
To make it gluten-free, use cornstarch instead of flour to thicken the soup. Make sure all other ingredients are gluten-free as well.
