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Instant Pot Potato Soup
This Instant Pot potato soup recipe is creamy, warming and perfect served topped with sour cream, crispy bacon and cheddar cheese for the ultimate comfort food dinner. Looking for more Instant Pot soup recipes? Try our delicious
- Leeks.
- Onion.
- Fresh garlic cloves.
- Potatoes.
- Stock. Chicken broth/stock or vegetable broth/stock if you want to keep
the recipe vegetarian.
- Salt.
- White pepper.
- Cream. Heavy or whipping cream.
- Crispy bacon.
- Shredded cheddar cheese. Any grated cheese can be used: Monterey
Jack, Gouda, Gruyere, etc. will all work.
- Sour cream.
- Chives. Green onions/spring onions can also be
used.
How to make
Instant Pot potato soup
Set the Instant Pot to the sauté mode and melt the
butter. Add the leeks, onion and garlic and cook for 5 minutes until soft and
fragrant. Add the peeled and cubed potatoes, thyme and bay leaf then season
with salt and pepper. Pour in the broth/stock, scraping any brown bits off the
bottom of the pot with a wooden spoon then place on the lid and turn the vent
to “sealing”. Cook the potato soup on high pressure for 10 minutes then quick
release the pressure.
Remove the thyme and bay leaf then transfer the soup
to a blender (or use a stick blender/immersion blender) and blend until smooth.
If the soup is too thick, add more stock. Pour the blended soup back into the
Instant Pot then stir in the cream. Taste and adjust seasoning if necessary.
Serve the soup in bowls topped with sour cream, crispy bacon, cheese and
chives.
What
potato works best in potato soup?
I’ve never had this problem with this recipe as the
potatoes add all the thick, creamy texture you need. If the soup is too thin
simmering it for 10-15 minutes should thicken it perfectly. You could also add
a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk)
to thicken the soup.
How
to thicken potato soup
I’ve never had this problem with this recipe however,
if the soup is too thin simmering it for 10-15 minutes should thicken it
perfectly. You could also add a teaspoon or two of corn starch mixed with water
or milk to thicken the soup.
Can you freeze
potato soup?
I’ve never had this problem with this recipe as the
potatoes add all the thick, creamy texture you need. If the soup is too thin
simmering it for 10-15 minutes should thicken it perfectly. You could also add
a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk)
to thicken the soup.
FAQ
What is the best thickening agent
for potato soup?
I’ve never had this problem with this recipe however, if the soup is too thin simmering it for 10-15 minutes should thicken it perfectly. You could add a cornstarch slurry (a teaspoon or two of corn starch mixed with water or milk) to thicken the soup. Instant mashed potatoes or potato flakes can also be used.
Should you soak potatoes in water before making soup?
No, it’s not necessary to soak
potatoes in water before making soup. The starch in the potatoes will help
thicken the soup.
Can you cut potatoes ahead of
time for potato soup?
Yes, you can peel ad cut potatoes
ahead of time for soup. Simply keep the cubed potatoes in a large bowl of cold
water in the fridge for up to a day before making the soup
.
Ingredients
- 2 medium leeks chopped
- 1 onion finely
chopped
- 3 garlic cloves crushed
- 2 bay leaves
- 4 sprigs fresh
thyme
- 1 kg (2lb) potatoes peeled
and cubed
- 4 cups chicken
stock
- 2 tsp salt
- 1 tsp white pepper
- 1 cup cream
To serve
- crispy bacon
- grated cheddar cheese
- sour cream
- chopped chives
Instructions
1.
Set the Instant Pot
the the sauté function.
2.
Melt a knob of
butter or add a splash of olive oil. Add the leeks, onion and garlic. Sauté for
5 minutes until soft and fragrant.
3.
Add the peeled and
cubed potatoes, thyme and bay leaf then season with salt and white pepper.
4.
Black pepper can
also be used but white pepper is slightly gentler and works better in the soup,
in my opinion. Pour in the stock.
5.
Place the lid on
the pot then turn the vent to Sealing. Cook on high pressure for 10 minutes
then quick release the pressure.
6.
Remove the thyme
and bay leaf then transfer the soup to a blender (or use a stick blender) and
blend until smooth.
7.
If the soup is too
thick, add more stock. Pour the blended soup back into the Instant Pot then
pour in the cream.
8.
Taste and adjust
seasoning if necessary.
9.
Serve the soup in
bowls topped with sour cream, crispy bacon, cheese and chives.
Nutrition
Calories: 352kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated
Fat: 10g | Polyunsaturated
Fat: 1g | Monounsaturated
Fat: 5g | Cholesterol: 59mg | Sodium: 1036mg | Potassium: 990mg | Fiber: 5g | Sugar: 6g | Vitamin
A: 1120IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 3mg