Creamy Instant Pot Potato Soup That Will Warm Your Soul
This creamy potato soup is a comforting and customizable dish, perfect for chilly evenings.
Equipment
- - Instant Pot
Ingredients
For the Base
- 4 slices Bacon Try using Wright's Hickory Smoked for better fat rendering.
- 1 medium Onion Yellow or white onion works best.
- 2 stalks Celery Contributes freshness and crunch.
- 3 cloves Garlic Fresh garlic is best for flavor.
For the Soup
- 2 pounds Russet Potatoes Or use Yukon Gold for a buttery flavor.
- 4 cups Chicken Broth Opt for Swanson Natural Goodness for best results.
- 1 teaspoon Kosher Salt Adjust based on taste.
- 1/2 teaspoon Black Pepper Freshly ground black pepper boosts flavor.
- 1 teaspoon Smoked Paprika Enhances the complexity of the soup.
For Creaminess
- 8 ounces Cream Cheese Softening it first helps with mixing.
- 1 cup Whole Milk Half-and-half can be used for richer results.
For Thickening
- 2 tablespoons Cornstarch Whisk with milk to prevent lumps.
For Garnish
- 1 cup Sharp Cheddar Cheese Freshly shredded for best results.
- 2 scallions Scallions Adds a mild onion flavor.
Instructions
Cooking Steps
- Begin by dicing the onion and celery, mincing the garlic, and peeling and cutting the potatoes into chunks. To keep your potatoes from browning, place them in a bowl of water while you prep the other ingredients.
- Set your Instant Pot to Sauté mode and cook the bacon until crispy. Remove the bacon, crumble it, and leave some rendered fat in the pot.
- Add the diced onion, celery, garlic, salt, and black pepper to the pot. Sauté until softened and fragrant, about 5 minutes.
- Stir in the potato chunks along with the chicken broth. Close the lid, ensuring the valve is sealed, and cook on HIGH pressure for 10 minutes.
- In a small bowl, mix the cornstarch with milk until smooth; this will help thicken your soup without lumps.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release. Carefully take off the lid.
- Switch the Instant Pot back to Sauté mode and stir in the cornstarch mixture followed by the cream cheese. Cook while stirring until melted and the soup reaches desired thickness, about 2-3 minutes.
- Add the smoked paprika and sharp cheddar cheese, stirring until melted. Allow to cool briefly before serving.
Notes
Optional: Top each bowl with crumbled bacon and sliced scallions for added flavor and freshness.