Best Instant Pot Potato Soup, Creamy and Loaded
 
Prep time
Cook time
Total time
 
Instant pot pressure cooker Potato soup made in about 40 minutes from start to finish. Tastes like you slaved at your oven for hours
Author:
Recipe type: Soup
Cuisine: American, European
Serves: 12
Ingredients
  • 5 pound bag of potatoes peeled and cubed (you can add less potatoes, see recipe notes below)
  • 1 large onion, chopped
  • 1 tablespoon oil (olive oil and avocado oil is great, or sub for the oil that you use.)
  • 3 minced garlic cloves (or 1 large shallot minced)
  • 6 cups chicken broth - you can use full sodium or low sodium. I used 6tsp of Better than Bouillon paste for 6 cups of water
  • ⅓ cup softened cream cheese
  • ⅓ cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dry thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup real bacon pieces - Optional
  • 1 green onion chopped for garnish - optional
  • Optional - Onion soup mix. I use it for every soup now... It brings extra rich gourmet flavor to the soup.
  • Optional - 1-2 cups milk or cream, depending on how thin you want your soup
Instructions
  1. Heat Instant Pot on saute mode, add onions and caramelize until soft, translucent and beginning to brown (about 10 minutes)
  2. Add garlic and rest of spices (Thyme, salt, pepper, garlic + onion powder)
  3. Add cubed potatoes
  4. Pour enough chicken broth in the pot to cover the potatoes.
  5. Optional - If you're using Onion soup mix, add the package content to the broth according to package instructions.
  6. Seal the Instant Pot lid and cook on manual high pressure for 6 minutes
  7. Once the timer goes off - natural release for 4 minutes, then turn the valve from sealing to venting to release the pressure.
  8. Remove the lid and gently mash the potatoes with a potato masher or large fork. At this point potatoes will be soft and easily mashable.
  9. Add cream cheese, sour cream, cheddar cheese, salt and pepper to taste, and using fork blend to the consistency you like best.
  10. Add bacon pieces as a topping
  11. Serve with green toppings of your choice. I chose green onions.
Notes
You can add less than 5 pounds of potatoes. Follow the same process and ensure that when potatoes go into the pot, they will be covered by broth. So you may use less than 6 cups broth.
Once the soup is done, You can choose to mash the potatoes with fork or potato masher, or leave potatoes as chunks. I chose to mash half or potatoes and leave few pieces as whole chunks.
Once the soup cool, it will become much thicker. Thick enough that you can leave spoon standing on its own. Use milk or cream to thin the potato soup out and reheat it on the stove.
Optional - you can add 1 medium shredded carrot to the soup. If chose, saute it together with onions as per step 1.
Tip - Soak the peeled and cubed potatoes in cool water for 30 minutes and then rinse them few times under the running water. This will get rid of an excess starch.
Recipe by Daily Yum at https://salesurge5.store/potato-soup/%3C/div%3E