Creamy Instant Pot Potato Soup That Warms Your Soul
This creamy potato soup offers rich, velvety flavors, perfect for chilly evenings and quick dinners, making it the ultimate comfort food.
Equipment
- - Instant Pot
Ingredients
For the Soup Base
- 6 oz Bacon Hickory-smoked for better fat rendering
- 1 medium Onion Diced
- 1 cup Celery Diced
- 4 cloves Garlic Minced
- 4 large Russet Potatoes Peeled and cubed
- 32 oz Chicken Broth Swanson Natural Goodness recommended
For Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Smoked Paprika
For Creaminess
- 8 oz Cream Cheese Cut into small cubes
- 1 cup Whole Milk
- 2 tbsp Cornstarch Mix with milk before adding
For Garnishing
- 1 cup Sharp Cheddar Freshly shredded
- 2 tbsp Scallions Sliced
Instructions
How to Make Creamy Instant Pot Potato Soup
- Prep Ingredients: Start by dicing the onion and celery, mincing the garlic, and peeling and chunking the russet potatoes. Prepare your bacon.
- Sauté Bacon: Turn on the Instant Pot and sauté the bacon for 6-8 minutes until crispy. Remove, crumble, and leave 2 tablespoons of fat.
- Cook Vegetables: Add onion, celery, garlic, salt, and pepper. Cook for 5 minutes until softened.
- Add Potatoes and Broth: Stir in potato chunks and pour in chicken broth. Set to HIGH pressure and cook for 10 minutes.
- Mix Thickening Agents: Combine whole milk and cornstarch until smooth before adding to the soup.
- Release Pressure: Let the pressure naturally release for 10 minutes before a quick release.
- Blend and Thicken: Switch to Sauté mode, add milk-cornstarch mixture and cream cheese. Stir for 4 minutes until thickened.
- Add Final Touches: Stir in smoked paprika and cheddar until melted. Allow to rest for 10 minutes.
- Garnish and Serve: Ladle into bowls and garnish with bacon, cheddar, and scallions.
Notes
Optional to serve with warm crusty bread or a side salad for a complete meal.