Instant Pot Cream of Potato Soup Recipe
A rich, creamy potato soup made effortlessly in the Instant Pot, packed with flavor and ready in under 30 minutes.
Ingredients
- 4 medium potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or plant-based alternative
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- Fresh chives or parsley for garnish
Instructions
- Sauté Veggies: Press the Sauté button on the Instant Pot. Add butter, onions, and garlic. Sauté for 2-3 minutes.
- Add Potatoes and Broth: Toss in the diced potatoes, broth, salt, pepper, thyme, and paprika. Stir well.
- Pressure Cook: Close the lid and set the Instant Pot to Manual on high pressure for 8 minutes.
- Quick Release: When the timer is up, use the quick release to release pressure.
- Blend the Soup: Use an immersion blender or carefully transfer to a blender and purée until smooth.
- Finish with Cream: Stir in the heavy cream. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with chives or parsley.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Texture: For a chunkier texture, don’t blend the soup entirely. Leave some potato bits for bite.
- Seasoning: Adjust the seasoning based on your taste. Add extra herbs like rosemary or thyme for extra flavor.
- Vegan Option: Use plant-based butter and cream for a vegan version.
- Cheese Lovers: Toss in some shredded cheese to make this soup extra creamy and indulgent.