Picture this: a chilly evening, the sun dipping beyond the horizon, and you’re craving something warm and comforting. What could be better than a steaming bowl of creamy potato soup? It pairs beautifully with crusty bread or a fresh side salad. This Instant Pot potato soup with cream cheese is a perfect companion for a cozy night in or a potluck gathering. Trust me, everyone will be asking for seconds!
When I first discovered the magic of the Instant Pot, I felt like a whole new culinary world opened up for me. I mean, who doesn’t love dishes that require minimal effort but deliver big on flavor? This Instant Pot potato soup with cream cheese is one of those recipes. Thick, creamy, and packed with hearty potatoes, it’s a substantial meal that warms you inside and out. Let’s dive into what makes this dish so wonderful.
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What is Instant Pot Potato Soup with Cream Cheese?
This comforting soup is a fusion of tender potatoes and luscious cream cheese, all coming together in a single pot. The Instant Pot does its thing, infusing all the ingredients with flavor while you’re off living your life. With the addition of garlic, onions, and cheese, this bowl of goodness is sure to become a staple in your kitchen. Whether it’s a chilly day, or you just need something comforting, this soup gets the job done.
What Does It Taste Like?
Let’s talk flavor. Each spoonful of this potato soup offers a smooth, creamy texture, with hints of rich, velvety cheese. The potatoes become tender, soaking up the delicious broth, while the garlic and onions enhance everything without overpowering. It’s satisfying and soul-soothing, especially when topped with crispy bacon and green onions. You will find yourself wondering how you ever lived without this recipe!
Why This Recipe Works?
This recipe is a game-changer for many reasons. The Instant Pot significantly reduces cooking time, transforming raw ingredients into a hearty soup in about 25 minutes. The cream cheese not only adds that creamy texture but also a lush richness that takes it to the next level. The balance of flavors from the chicken broth and the condo of cream soup really ties everything together. It’s a wholesome meal that hits all the right notes.
Ingredients
Here’s what you’ll need for this delicious Instant Pot potato soup:
– 1 tablespoon of olive oil (instead of butter for more depth of flavor)
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 3 cups of chicken broth
– 1 can of cream of chicken soup (I love the Pacific Foods brand for its taste)
– 7-8 medium russet potatoes, peeled and cut into 1-inch pieces (about 2.5 pounds)
– 1 ½ teaspoons salt (feel free to adjust based on your taste)
– Freshly ground black pepper (I like mine with a healthy amount)
– 1 cup of whole milk
– 1 tablespoon of cornstarch (to thicken the soup just right)
– 2 cups of shredded sharp cheddar cheese (because cheesy is always better)
– For Garnish:
– 5-6 slices of bacon, cooked and chopped
– Sliced green onions
– Additional shredded cheddar cheese
– 1 teaspoon of dried thyme (this will add a fragrant note to the dish)
How to Make Instant Pot Potato Soup with Cream Cheese?
Now that you have all your ingredients lined up, let’s go through the steps of creating this creamy delight. The process is straightforward and rewarding, and I promise you’ll love each phase of it!
Step-by-Step Directions
Step 1: Sauté Your Aromatics
Start by pouring the olive oil into the Instant Pot and turning it to the sauté setting. Once the oil shimmers and coats the bottom of the pot, toss in the diced onions. Sauté for about 3-4 minutes until they soften and become slightly translucent. Then, add the minced garlic and stir for an additional minute, being careful not to let it burn—it should just release that wonderful garlicky scent!
Step 2: Mix in the Main Ingredients
Next, it’s time to turn this lovely aromatics into a hearty soup. Add the chicken broth, the cream of chicken soup, and the cubed potatoes into the pot. Season with salt and plenty of black pepper. Give everything a good stir to ensure nothing is stuck at the bottom.
Step 3: Seal and Pressure Cook
Now, put the lid on your Instant Pot. Make sure the vent valve is set to the “sealing” position. Pressure cook on high for 10 minutes. While it’s working its magic, you can relax or tidy up your kitchen—it’s multitasking at its finest!
Step 4: Prepare the Milk Slurry
While you wait for the pot to do its thing, take a small bowl and combine the milk and cornstarch. Whisk until it’s smooth and set aside. This mixture will help thicken your soup to perfect creaminess.
Step 5: Quick-Release the Pressure
Once the cooking time is up, carefully perform a quick release of the pressure. Wait for the steam to settle and the pin to drop before opening the lid. You’ll see your potatoes are soft—this is the moment you’ve been waiting for!
Step 6: Add the Slurry and Cheddar
With the lid off, stir in the milk mixture. Turn the Instant Pot back to the sauté function and let the soup cook for about 4-5 minutes until it thickens beautifully. Lower the heat and add in the shredded cheddar cheese. Stir until it melts completely, creating a creamy and cheesy delight.
Step 7: Garnish and Serve
Finally, serve the soup hot! Top each bowl with crispy chopped bacon, green onions, and an extra handful of cheddar cheese. Feel free to enjoy it with a slice of crusty bread or a fresh salad on the side. Your soup is ready, and trust me, it’s going to be a hit!
Notes
– Cooking Time: If your potatoes are larger than 1 inch, cut them smaller for even cooking.
– Consistency: For a thicker soup, allow it to simmer a bit longer after adding the milk slurry.
– Leftovers: This soup reheats very well, but you may need to add a splash of milk when reheating to restore its creaminess.
– Vegetarian Option: Swap the chicken broth for vegetable broth and use cream of mushroom soup.
– Cheese Choices: Feel free to mix your cheeses—Pepper Jack or Gouda could add a fun twist!
Storage Tips
To store leftover instant potato soup, let it cool completely before transferring it to an airtight container. It can stay in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months. Just remember that the texture may change a bit when you thaw it, so stirring in extra milk when reheating helps restore creaminess!
Nutrition Information
This creamy potato soup is approximately 400 calories per serving. It’s a hearty choice, with a good balance of carbohydrates from the potatoes and some protein from the cheese and milk. However, as with all things, moderation is key!
Sides for Instant Pot Potato Soup with Cream Cheese
1. Crunchy Garlic Bread: Perfect for mopping up that creamy goodness.
2. Classic Garden Salad: A dash of freshness balances the richness of the soup.
3. Grilled Cheese Sandwich: You can never go wrong with melty cheese paired with cheesy soup.
4. Roasted Veggies: Bring some color to your plate with seasonal veggies.
5. Caesar Salad: The crunch of croutons and the tangy dressing complements the soup beautifully.
What Are Some Alternative Choices to the Ingredients?
1. Butter: Use coconut oil or ghee for a dairy-free version.
2. Chicken Broth: Vegetable broth works well for a vegetarian take.
3. Cream of Chicken Soup: Substitute with cream of mushroom for a different flavor profile.
4. Milk: Almond milk or cashew milk can be used for a dairy-free option.
5. Cheddar Cheese: Use lactose-free cheddar or a dairy-free cheese alternative if you are sensitive to dairy.
Instant Pot Potato Soup With Cream Cheese
Equipment
- Instant pot
Ingredients
- Here’s what you’ll need for this delicious Instant Pot potato soup:
- – 1 tablespoon of olive oil instead of butter for more depth of flavor
- – 1 medium onion diced
- – 3 cloves of garlic minced
- – 3 cups of chicken broth
- – 1 can of cream of chicken soup I love the Pacific Foods brand for its taste
- – 7-8 medium russet potatoes peeled and cut into 1-inch pieces (about 2.5 pounds)
- – 1 ½ teaspoons salt feel free to adjust based on your taste
- – Freshly ground black pepper I like mine with a healthy amount
- – 1 cup of whole milk
- – 1 tablespoon of cornstarch to thicken the soup just right
- – 2 cups of shredded sharp cheddar cheese because cheesy is always better
– For Garnish:
- – 5-6 slices of bacon cooked and chopped
- – Sliced green onions
- – Additional shredded cheddar cheese
- – 1 teaspoon of dried thyme this will add a fragrant note to the dish
Instructions
Step 1: Sauté Your Aromatics
- Start by pouring the olive oil into the Instant Pot and turning it to the sauté setting. Once the oil shimmers and coats the bottom of the pot, toss in the diced onions. Sauté for about 3-4 minutes until they soften and become slightly translucent. Then, add the minced garlic and stir for an additional minute, being careful not to let it burn—it should just release that wonderful garlicky scent!
Step 2: Mix in the Main Ingredients
- Next, it’s time to turn this lovely aromatics into a hearty soup. Add the chicken broth, the cream of chicken soup, and the cubed potatoes into the pot. Season with salt and plenty of black pepper. Give everything a good stir to ensure nothing is stuck at the bottom.
Step 3: Seal and Pressure Cook
- Now, put the lid on your Instant Pot. Make sure the vent valve is set to the “sealing” position. Pressure cook on high for 10 minutes. While it’s working its magic, you can relax or tidy up your kitchen—it’s multitasking at its finest!
Step 4: Prepare the Milk Slurry
- While you wait for the pot to do its thing, take a small bowl and combine the milk and cornstarch. Whisk until it’s smooth and set aside. This mixture will help thicken your soup to perfect creaminess.
Step 5: Quick-Release the Pressure
- Once the cooking time is up, carefully perform a quick release of the pressure. Wait for the steam to settle and the pin to drop before opening the lid. You’ll see your potatoes are soft—this is the moment you’ve been waiting for!
Step 6: Add the Slurry and Cheddar
- With the lid off, stir in the milk mixture. Turn the Instant Pot back to the sauté function and let the soup cook for about 4-5 minutes until it thickens beautifully. Lower the heat and add in the shredded cheddar cheese. Stir until it melts completely, creating a creamy and cheesy delight.
Step 7: Garnish and Serve
- Finally, serve the soup hot! Top each bowl with crispy chopped bacon, green onions, and an extra handful of cheddar cheese. Feel free to enjoy it with a slice of crusty bread or a fresh salad on the side. Your soup is ready, and trust me, it’s going to be a hit!
Notes
FAQs
Q: Can I use other types of potatoes?
A: Absolutely! Yukon Gold or red potatoes work well; just note that the texture might differ slightly.
Q: Is this soup gluten-free?
A: If you use gluten-free flour or cornstarch in place of regular flour, this soup can be gluten-free. Always check your broth and other packaged ingredients to ensure they meet gluten-free standards.
Q: Can I make it in advance?
A: Yes! In fact, many say that the flavors continue to improve after sitting for a day in the fridge!
Q: What if I don’t have an Instant Pot?
A: You can make this soup on the stove. Just simmer everything together for about 30-40 minutes until the potatoes are tender.
Q: What can I do to make this soup healthier?
A: You could use reduced-fat cheese and milk, and add more vegetables like carrots or celery for added nutrients.
Conclusion
There you have it—my take on Instant Pot potato soup with cream cheese! It’s comfort food that’s quick enough for weeknights and delicious enough for special gatherings. Whip it up, gather your loved ones, and dig in. Enjoy every bowlful, and don’t forget the toppings! Happy cooking!
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