Embrace the convenience of your Instant Pot with this delectable Potato Soup recipe. Perfect for chilly days, this dish transforms humble ingredients into a creamy, flavorful bowl of comfort. In just under an hour, you can enjoy a hearty meal that rivals traditional stovetop soups.

This recipe combines crispy bacon, tender potatoes, and a touch of thyme, resulting in a symphony of flavors that will delight your taste buds. As the pressure cooker does the heavy lifting, you’ll be free to focus on the little things—like perfecting your toppings with sour cream, cheese, and fresh chives.

Whether you’re a busy parent, a novice cook, or a seasoned chef, this potato soup will quickly become a staple in your kitchen. Say goodbye to long cooking times and hello to rich, satisfying flavors that are ready to savor in no time.

Instant Pot Potato Soup: Ingredients

In this comforting dish, bacon provides a savory foundation, infusing the soup with rich, smoky flavors that elevate every spoonful. Yellow onion adds sweetness and depth, creating a beautifully balanced base that complements the other ingredients.

Russet potatoes bring heartiness and creaminess, transforming the soup into a filling meal while their starch content contributes to a velvety texture. A touch of fresh thyme introduces an aromatic note, enhancing the overall flavor profile with its earthy essence.

The addition of half-and-half ensures a luxuriously creamy finish, enriching the soup without overpowering it. Finally, a dollop of sour cream at serving time offers a tangy contrast, harmonizing beautifully with shredded cheddar cheese and sliced chives, which add bursts of flavor and a pleasing visual appeal.

Instant Pot Potato Soup

The Instant Pot is your best friend when it comes to whipping up cozy and comforting meals like this creamy potato soup. Perfectly balanced and rich in flavor, this dish captures the essence of a loaded baked potato in soup form. Let’s enhance this delightful recipe with some helpful tips, serving suggestions, and frequently asked questions.

Recipe Tips

1. Choose the Right Potatoes: For the best texture and flavor, use russet potatoes. Their high starch content makes for a creamy consistency once blended, while still providing some chunks for heartiness. If you prefer a slightly different flavor, Yukon Gold potatoes also work well, adding a buttery richness to the soup.
2. Sauté for Flavor: Don’t skip the sautéing step! Browning the bacon and onions enhances the flavor profile of the soup significantly. The rendered bacon fat not only adds richness but also allows the onions to caramelize, creating a deeper, more complex taste in the final dish.
3. Adjust the Consistency: If you prefer a thinner soup, add more chicken broth or half-and-half after blending to achieve your desired texture. Conversely, for a heartier soup, reduce the amount of broth. You can also reserve some diced potatoes before blending to stir back in for added texture.

What to Serve with Instant Pot Potato Soup

1. Crusty Bread: A warm, crusty bread or baguette makes for an excellent accompaniment to this soup. It’s perfect for dipping and soaking up the creamy goodness. Try a sourdough or whole grain for added flavor and texture.
2. Garden Salad: A fresh garden salad is a light and refreshing complement to the rich potato soup. Opt for a simple mix of greens, cherry tomatoes, cucumbers, and a tangy vinaigrette to balance the flavors and textures.
3. Grilled Cheese Sandwiches: For a truly comforting meal, serve your potato soup alongside classic grilled cheese sandwiches. The gooey cheese and crispy bread pair perfectly with the creamy soup, creating a satisfying and hearty lunch or dinner option.

FAQ

1. Can I make this soup ahead of time?
   Yes! This soup stores well in the refrigerator for up to three days. Just reheat it on the stove or in the microwave, adding a splash of broth or half-and-half if it thickens too much.
2. Is it possible to freeze this soup?
   While the soup can be frozen, it’s best to leave out the sour cream and cheese until you reheat it. Freeze in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
3. Can I make this recipe vegetarian?
   Absolutely! Substitute the bacon with olive oil or smoked paprika for flavor, and use vegetable broth instead of chicken broth. You can also add extra vegetables, like carrots or celery, for added nutrition.
4. What can I substitute for half-and-half?
   If you don’t have half-and-half, you can use whole milk or a non-dairy milk alternative. For a richer taste, consider adding a splash of heavy cream or a bit of cream cheese. Just be mindful of the flavor profile to maintain balance in the soup.

Instant Pot Potato Soup

The Instant Pot serves as an invaluable tool in the kitchen, adept at preparing a wide array of meals, from comforting main dishes to simple appetizers. Among its many capabilities, this appliance excels in the realm of soups, allowing for rapid and nearly hands-free cooking. Say goodbye to the lengthy hours spent at the stove; with pressure cooking, you can achieve a depth of flavor in a fraction of the time. This potato soup exemplifies this convenience, delivering a warm and satisfying dish in under an hour. If you appreciate the classic flavors of a loaded baked potato topped with bacon, cheese, sour cream, and chives, this straightforward recipe is sure to delight your palate.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6

Ingredients

  

• 2 1/2 lb. russet potatoes peeled and cut into 1/2-inch cubes (approximately 5 medium)
• 6 slices bacon cut into 1/2-inch pieces
• 1 large yellow onion finely chopped
• 1/4 cup all-purpose flour
• 2 cloves garlic finely chopped
• 1 teaspoon fresh thyme leaves
• 4 cups low-sodium chicken broth
• 1 1/2 cups half-and-half
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/2 cup sour cream plus additional for serving
• Shredded cheddar cheese for serving
• Sliced chives for serving

Instructions

 

• Set the Instant Pot to the “Sauté” setting. Add the bacon and cook, stirring occasionally, until it becomes crisp, which should take about 10 to 12 minutes. Using a slotted spoon, transfer the cooked bacon to a plate, leaving the rendered fat in the pot. Next, add the chopped onion and cook until softened, approximately 5 to 7 minutes. Stir in the flour, garlic, and thyme, cooking for an additional minute until fragrant. Then, pour in the chicken broth and stir to dissolve the flour, which should take about 30 seconds.
• Incorporate the potatoes, half-and-half, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper into the mixture. Stir well to combine. Secure the lid on the Instant Pot, then set it to Pressure Cook on High for 8 minutes. Allow for a slow release of pressure once the cooking time has elapsed.
• After releasing the pressure, carefully uncover the pot and mix in the sour cream. Using an immersion blender, blend the soup until some chunks of potato remain for texture. Alternatively, you can blend approximately half of the soup in a standard blender and then return it to the pot.
• Serve the soup in bowls, topping each portion with additional sour cream, bacon, shredded cheddar cheese, and sliced chives. Enjoy your delicious, creamy potato soup!

Keyword Instant Pot Potato Soup