Creamy Instant Pot Potato Soup You’ll Want Every Night!
This creamy potato soup is a comforting, quick meal that transforms simple ingredients into a delicious dish the whole family will love.
Equipment
- - Instant Pot
Ingredients
For the Base
- 4 slices Bacon Adds flavor and richness; substitute with turkey bacon or omit for a vegetarian dish.
- 1 medium Onion Provides aromatic depth; shallots make for a milder alternative.
- 2 stalks Celery Contributes texture and flavor complexity; no substitute necessary.
- 3 cloves Garlic Enhances savory notes; fresh garlic is preferred for the best taste.
- 4 medium Russet Potatoes Delivers a creamy texture; Yukon Gold or red potatoes can add unique flavors.
- 4 cups Chicken Broth Adds liquid and depth of flavor; use vegetable broth for a vegetarian option.
For Seasoning
- 1 teaspoon Kosher Salt Enhances overall flavors; sea salt is a great alternative.
- 1/2 teaspoon Black Pepper Offers mild heat and seasoning; freshly cracked is ideal.
- 1 teaspoon Smoked Paprika Introduces a smoky flavor; regular paprika is a viable substitute.
For Creaminess
- 8 ounces Cream Cheese Provides a luscious thickness; Neufchâtel cheese is a lower-fat option.
- 1 cup Whole Milk Aids in thickening the soup; half-and-half or almond milk can be used.
- 2 tablespoons Cornstarch Acts as a thickening agent; arrowroot powder works as a gluten-free alternative.
For Toppings
- 1 cup Sharp Cheddar Cheese Adds richness and flavor; any cheese that melts well can replace it.
- 2 stalks Scallions Brings freshness and color for garnish; chives can work as a substitute.
Instructions
Instructions
- Start by dicing the onion and celery, then mince the garlic. Peel and cut the russet potatoes into 1-inch chunks, allowing them to cook evenly and retain their creamy texture.
- Set your Instant Pot to the Sauté mode. Cook the bacon until crispy, then remove and set aside, making sure to reserve a bit of the rendered fat for flavor.
- In the same pot, add the diced onion, celery, minced garlic, salt, and pepper. Sauté until the vegetables soften, about 5 minutes, releasing aromatic flavors that will infuse your soup.
- Stir in the prepared potatoes, followed by the chicken broth. Close the Instant Pot lid and set it to cook on HIGH pressure for 10 minutes to achieve that perfect creamy consistency.
- In a small bowl, mix the whole milk and cornstarch together until smooth. This will help thicken your potato soup once it's finished cooking.
- Allow the pressure to release naturally for 10 minutes—this step is essential for the best texture—then quick-release any remaining steam by carefully turning the valve.
- Switch the Instant Pot back to Sauté mode. Add the milk-cornstarch mixture and cream cheese, stirring until everything melts beautifully and thickens, creating a velvety soup.
- Stir in the smoked paprika and sharp cheddar cheese until fully melted and incorporated. Taste and adjust seasoning to your liking!
- Allow the soup to cool for 10 minutes to deepen the flavors. Ladle into bowls and garnish with crumbled bacon, additional cheese, and fresh scallions for an extra pop of color.
Notes
Serve alongside a crusty baguette or refreshing salad for the complete experience.