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Instant Pot Potato Soup Recipe

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4.4 from 8 reviews

This Instant Pot Potato Soup recipe is a creamy, comforting dish perfect for any cold day. Made with russet potatoes, bacon, fresh thyme, and a blend of half-and-half and sour cream, this soup is easy to prepare in the Instant Pot, saving time while maximizing flavor. Topped with crispy bacon, cheddar cheese, and chives, this hearty soup makes a perfect main course for lunch or dinner.

Ingredients

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Soup Base

  • 6 slices bacon, cut into 1/2" pieces
  • 1 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp. fresh thyme leaves
  • 2 1/2 lb. russet potatoes (about 5 medium), peeled, cut into 1/2" cubes
  • 5 cups low-sodium chicken broth
  • 2 tsp. kosher salt

Thickener and Cream

  • 1/4 cup (30 g.) all-purpose flour
  • 1 1/4 cups half-and-half
  • 3/4 cup sour cream, plus more for serving
  • 1/4 tsp. freshly ground black pepper

Toppings

  • Shredded cheddar cheese, for serving
  • Sliced chives, for serving

Instructions

  1. Cook Bacon: Set Instant Pot to “Sauté” setting. Cook bacon and olive oil, stirring occasionally, until bacon is crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  2. Sauté Aromatics: Add chopped onion to the pot and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and fresh thyme leaves and cook, stirring occasionally, until fragrant, about 1 more minute.
  3. Add Potatoes and Broth: Add peeled and cubed potatoes, low-sodium chicken broth, and kosher salt to the pot. Secure the lid, set the Instant Pot to “Pressure Cook” on high, and set the timer for 8 minutes. When cooking finishes, perform a slow pressure release.
  4. Make Creamy Slurry and Blend: In a small bowl, whisk together the flour and half-and-half to create a slurry. Uncover the Instant Pot and stir in the slurry, sour cream, and black pepper. Using an immersion blender, blend the soup until mostly smooth but retaining some chunky potato pieces. Alternatively, blend half the soup in a standard blender and return to the pot.
  5. Thicken Soup: Set Instant Pot to “Sauté” setting and cook the soup, stirring frequently, until slightly thickened, about 3 to 4 minutes.
  6. Serve: Ladle the soup into bowls and top with the crispy bacon, additional sour cream, shredded cheddar cheese, and sliced chives. Serve warm.

Notes

  • For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
  • To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • If you prefer a thinner soup, add more broth or half-and-half to adjust consistency after blending.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
  • You can prepare the bacon in advance and store it separately to keep it crispy when serving.

Find it online: https://yummelle.com/instant-pot-potato-soup-recipe/