Original Post: https://www.evolvingtable.com/instant-pot-potato-soup/
Instant Pot Potato Soup
Instant Pot Potato Soup is rich, creamy, and packed with cozy flavor without using any heavy cream. Bacon, tender potatoes, thyme, and rosemary cook together in the pressure cooker, then milk and a simple cornstarch slurry create an irresistibly smooth texture in just 45 minutes.
Servings: 5 servings
Equipment
Ingredients
- 2 ½ pounds russet potatoes
- 4 ounces bacon finely chopped
- 2 tablespoons 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 teaspoon each of thyme and rosemary dried
- 2 teaspoons salt to taste
- ½ teaspoon black pepper to taste
- 1 cup milk regular or a plant-based alternative
- 2 tablespoons 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.2 ½ pounds russet potatoes
- Add bacon to a 6-quart Instant Pot set to the saute function and cook for 6-8 minutes, or until crispy.4 ounces bacon
- 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.2 tablespoons butter, 1 small onion, 3 ribs celery, 4 cloves garlic
- 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.3 cups broth, ½ teaspoon each of thyme and rosemary, 2 teaspoons salt, ½ teaspoon black pepper
- 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.1 cup milk, 2 tablespoons cornstarch
- 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!sour cream, Cheese, Chives
Video
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
- Freezing: Freezes for 4 to 6 months, but the texture changes. Milk-based potato soup tends to separate or turn a little grainy after it thaws, so reheat it low and whisk as you go.
- Reheat: Warm low and slow on the stovetop, whisking to bring it back together. The microwave works too.
- Make ahead: The whole soup can be made a day early, or just chop the potatoes and keep them in an airtight bag in the fridge.
- Potatoes: Russets are the pick, since their starch is what thickens the soup. Red and Yukon gold are waxier and will give you a thinner pot.
- Dairy-free: Swap in oat milk and a butter alternative.
- Vegetarian: Skip the bacon, use vegetable broth, and start the base with the butter or oil.
- Blending: Purée just until the lumps are gone. Overworking potato starch turns it gluey.
Nutrition
Calories: 366kcal | Carbohydrates: 52g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1564mg | Potassium: 1051mg | Fiber: 4g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 3mg
