Description
This Easy, Creamy Instant Pot Potato Soup is a comforting and flavorful dish that is perfect for a cozy night in. Creamy and rich with the goodness of potatoes and cheese, this soup is sure to become a family favorite.
Ingredients
Units
Scale
Ingredients:
- 4 ounces full-fat cream cheese
- 1 medium yellow onion
- 2 medium stalks celery
- 3 cloves garlic
- 2 to 2 1/2 pounds russet potatoes (about 4 medium)
- 4 slices bacon (about 4 ounces)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (32-ounce) box low-sodium chicken broth (4 cups)
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 medium scallions
Instructions
- Saute Aromatics: Start by setting your Instant Pot to saute mode. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot. Add the onions, celery, and garlic, and saute until softened.
- Add Ingredients: Add the potatoes, chicken broth, salt, and pepper to the pot. Close the lid and set to high pressure for 10 minutes.
- Quick Release: Once the cooking time is up, do a quick release of the pressure. Carefully open the lid and stir in the milk and cornstarch mixture.
- Thicken Soup: Select the saute mode again and let the soup simmer. Add the cream cheese and cheddar, stirring until melted and the soup is creamy.
- Serve: Ladle the soup into bowls and top with crumbled bacon, sliced scallions, and extra cheese.
Notes
- You can customize this soup by adding toppings like sour cream, chives, or crispy fried onions.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
