Loaded Instant Pot Potato Soup

Original Post: https://www.evolvingtable.com/instant-pot-potato-soup/

Instant Pot Potato Soup is quick, easy, and healthy.

5 from 1 vote

Loaded Instant Pot Potato Soup

Instant Pot Potato Soup is warm, creamy, and loaded with flavor. It is so quick and easy to cook up bacon, onion, and celery in a pressure cooker, then add broth and potatoes to get a filling soup in half the time.

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

2 ½ lbs. russet potatoes
4 oz. bacon finely chopped
2 Tbsp. butter or oil
4 cloves garlic finely minced
1 small onion diced
3 ribs celery diced
3 cups broth chicken or vegetable, regular sodium
½ tsp. each of thyme and rosemary dried
2 tsp. salt to taste
½ tsp. black pepper to taste
1 cup milk regular or a plant-based alternative
2 Tbsp. cornstarch

Toppings:

Sour cream
Cheese shredded
Chives or green onions

Instructions

Rinse and scrub potatoes to remove any visible dirt and then cut into 1-inch chunks.
Add bacon to a 6-quart Instant Pot set to the saute function and cook for 6-8 minutes, or until crispy.
Remove bacon using a slotted spoon and keep the remaining bacon fat in the pot. Let the bacon pieces drain on a paper towel lined plate.
Add butter, onion and celery and saute for 2-3 minutes. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
Pour in the broth and then add the dried herbs, salt, and pepper. Scrape the bottom of the pot to release any bits or pieces that might be stuck.
Add the peeled and cubed potatoes to the pot and submerge them as far into the liquid as possible.
Using the manual function, set the Instant Pot to high pressure and the timer to 10 minutes. Quick release the pressure as soon as the timer goes off.
While the soup is cooking, whisk together warmed milk and cornstarch in a medium-sized bowl to make a slurry.
Once the soup has cooked, pour in the slurry, give it a good stir, and then puree the soup using an immersion blender until smooth. Alternatively, you can carefully transfer the hot soup to either a food processor or high speed blender and blend until smooth.
Serve the soup with all of your favorite baked potato toppings: shredded cheese, sour cream, green onions, and those reserved bacon pieces. Enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: This soup can easily be made the day before. Or, chop up the potatoes, but keep them in an airtight bag in the fridge.
To Store: Keep any leftovers in an airtight container in the fridge for up to 4 to 5 days.
To Freeze: Be sure to allow this soup to cool completely in the refrigerator before freezing in a glass or plastic freezer-safe container for up to 4 to 6 months.
To Reheat: This dish is delicious warmed back up on the stove top. You can also use the microwave.

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