Instant Pot Creamy Potato Soup Recipe
Description
If you’re looking for a hearty and comforting winter soup, this Instant Pot Creamy Potato Soup is an ideal choice. It’s easy to make, full of flavor, and the perfect way to warm up on a cold day. The soup is made with simple ingredients like potatoes, onions, garlic, and spices, and then finished off with creamy milk and cheese. The result is a comforting and delicious soup that’s sure to become a family favorite. The best part is that it’s made in one pot in about 30 minutes, so it’s perfect for busy weeknights!
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
3 tablespoons butter
2 cloves garlic, minced
1 onion, diced
3 carrots, diced
3 celery stalks, diced
6 cups chicken broth
6 cups potatoes, peeled and diced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 cup milk
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
Instructions
1. Set the Instant Pot to Sauté and add the butter. Once melted, add the garlic, onion, carrots, and celery. Cook for 5 minutes, stirring occasionally. 2. Add the chicken broth, potatoes, onion powder, garlic powder, thyme, smoked paprika, and black pepper. Stir to combine and cancel the Sauté mode. 3. Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. 4. When the cooking cycle has finished, carefully turn the valve to Venting to release the steam. 5. Open the lid and stir in the milk and cheddar cheese. 6. Serve the soup garnished with freshly chopped parsley.
Equipment
Instant Pot
Wooden spoon
Measuring cups and spoons
Notes
This soup can be made with any type of potato. If you want a creamier soup, use russet potatoes. If you want a chunkier soup, use Yukon Gold potatoes. You can also use a combination of both.
Nutrition: Per Serving
Calories: 234
Fat: 11 g
Carbohydrates: 27 g
Protein: 10 g
Sodium: 806 mg
Recipe Tips
This soup can easily be made vegetarian by substituting the chicken broth for vegetable broth. You can also use a combination of vegetable broth and water. If you’re not a fan of cheddar cheese, you can use any other type of cheese. Swiss, Gouda, and Monterey Jack are all great choices. For a thicker soup, you can use a potato masher to mash some of the potatoes right in the pot. If you’d like to add some extra flavor to the soup, you can stir in some cooked bacon or crumbled sausage. If you’re looking for a vegan option, you can use almond milk and vegan cheese instead of cow’s milk and cheddar cheese.
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