Description
Instant Pot Potato Soup is the epitome of comfort food, delivering a rich and creamy experience in every spoonful. This easy-to-make recipe features tender Yukon Gold potatoes, sautéed onions, and garlic melded together with flavorful vegetable broth. Finished with heavy cream and sharp cheddar cheese, this soup warms your soul on chilly evenings. Perfect for busy weeknights or cozy gatherings, it’s both satisfying and delicious.
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup bacon bits (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients by peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
- Set your Instant Pot to sauté mode. Add olive oil and onions; cook until translucent. Add minced garlic and sauté until fragrant.
- Stir in diced potatoes to coat with onion and garlic flavors. Pour in vegetable broth until all ingredients are submerged.
- Secure the Instant Pot lid and set to pressure cook on high for 8 minutes.
- After cooking, perform a quick release of pressure. Once safe, open the lid.
- Blend the soup using an immersion blender until smooth. Stir in heavy cream and cheddar cheese until melted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg