Description
This Instant Pot Potato Soup is a creamy, comforting dish perfect for a quick and hearty meal. Packed with tender diced russet potatoes, savory onions, garlic, and rich cheddar cheese, it’s made effortlessly in your Instant Pot for a warm bowl of goodness any day of the week.
Ingredients
Scale
Soup Base
- 10 large russet potatoes, peeled and diced
- 1 small onion, diced
- 4 cups chicken broth
- 4 tablespoons unsalted sweet cream butter
- 3 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Thickener and Cream
- 2 tablespoons corn starch
- 1 cup heavy cream
- 1/3 cup sour cream
Toppings
- 1 cup sharp cheddar cheese, shredded
Instructions
- Prepare Ingredients: Begin by peeling and dicing the russet potatoes into bite-sized pieces. Dice the small onion and mince the garlic if not already done.
- Sauté Onions and Garlic: Using the Instant Pot on the sauté setting, melt the unsalted sweet cream butter. Add the diced onions and minced garlic, and cook until the onions are translucent and fragrant, about 3-4 minutes.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth, kosher salt, and black pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Seal the Instant Pot lid and set to high pressure for 10 minutes. Allow a natural or quick pressure release once cooking concludes.
- Thicken the Soup: In a small bowl, whisk together the corn starch and heavy cream until smooth. Open the pot and gradually stir this mixture into the hot soup to thicken it slightly, cooking on sauté mode for an additional 2-3 minutes until the soup reaches the desired consistency.
- Add Sour Cream and Cheese: Stir in the sour cream and shredded sharp cheddar cheese until melted and fully incorporated, creating a rich and creamy texture.
- Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with extra cheese or your favorite toppings if desired. Serve hot for best flavor and comfort.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian option, although yogurt may replace sour cream in such case.
- For a thicker soup, puree a portion of the cooked potatoes before adding the cream mixture.
- This soup freezes well; reheat gently to avoid curdling from the sour cream.
- Add bacon bits, green onions, or chives as toppings for extra flavor and crunch.
