This potato soup is so creamy and cheesy and tastes like a spoonful of home. The best thing about making potato soup in the Instant Pot is that you can do it all in one pot, which means less mess. The Instant Pot just makes soups easier!
Key Ingredients
Potatoes – Yukon gold or Russet potatoes will work best.Cheese – Keep it classic by using sharp cheddar or a cheddar blend.Bacon – Regular or thick-cut bacon will work great. If you use center cut bacon you may not have enough bacon fat to cook the onions. In this case you may need to add a little extra oil to cook the onions in.Onions – Yellow or white onions will work best for the soup. Use green onions or chives as a garnish.Heavy Cream – Heavy cream gives the perfect texture to this soup but milk or half and half can also be used. Just be careful when using milk or half and half as they separate and become grainy more easily. Garnishes – Bacon, cheese, and green onion are the perfect garnishes for this soup. To give it more of a loaded baked potato flavor you can also add sour cream.
Directions
Cook the bacon and the onions in the Instant Pot on the saute setting. Add broth and potatoes and pressure cook for 2 minutes on high pressure.Blend the potatoes until smooth and thicken if needed.Add cream and cheese. Serve with your favorite toppings.
Which Potatoes Work Best?
For potato soup, a good starchy potato works best. Yukon gold potatoes are my favorite to use because they are starchy but also have a nice, creamy texture that blends well. You can also use russet potatoes with similar results.
How to Make Potato Soup Thicker
If you like an extra thick soup, there are a couple different ways to thicken it. First, you can start with adding more potatoes. This will make the soup thicker but can also lead to more of a grainy texture. I like to make a slurry of cornstarch and milk and add it to the soup to thicken. This thickens the soup and also gives it a nice, smooth texture. Almost like a country gravy.
Tips for Making Instant Pot Potato Soup
Use a metal spatula to stir your soup. That way you are always scraping along the bottom to make sure the soup isn’t sticking or burning. If thickening, stir in cornstarch slurry slowly. It will thicken quickly and you may not need all the slurry.Don’t freeze the leftovers. Cream soups do not freeze well. It is best to refrigerate in an airtight container.
Frequently Asked Questions
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