Instant Pot Potato Soup With Cream Cheese
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?
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Servings: 6
Calories: 400kcal
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
- 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!