Get ready to warm up with a deliciously comforting bowl of Instant Pot Creamy Vegetable Soup that’s packed with a medley of tasty veggies and potatoes, all cooked in a rich and creamy base and finished off with a sprinkle of cheddar and crispy bacon – yum!

This hearty soup is a family favorite that’s perfect for a cold evening, and the best part is that it’s incredibly easy to make ahead of time or prep in advance for a quick weeknight dinner.

So, let’s dive into the world of creamy, dreamy soups and get started!

First, prep those veggies – chop up 1 large onion, 3 cloves of garlic, 3 medium carrots, 2 stalks of celery, and 2 medium potatoes. Yes, it’s a lot of chopping, but trust us, it’s worth it!

Next, cook 6 slices of bacon in the Instant Pot until crispy, then remove the bacon from the pot and set it aside on a paper towel-lined plate. Leave the grease in the pot, because we’re about to use it to sauté those veggies!

Add the chopped onion, garlic, carrots, and celery to the pot and cook until they’re tender, about 5 minutes. Then, add in the chopped potatoes, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt. Cook for an additional 2 minutes.

Now it’s time to add in 4 cups of chicken broth and 1 cup of milk. Stir until the soup is well combined, then add in 1 cup of shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through.

Use an immersion blender to puree the soup until it’s smooth, or allow it to cool and puree it in a blender. Either way, it’s going to be delicious!

Finally, stir in the cooked bacon and season the soup with salt and pepper to taste. Serve hot, garnished with additional cheese and bacon if desired.

This soup is a game-changer for a quick and easy dinner that’s sure to become a family favorite. And the best part? It’s ready in just 20 minutes!

Want to make this recipe in the slow cooker or on the stovetop? No problem! Simply brown the bacon and cook the veggies in a skillet, then transfer everything to the slow cooker or a large pot on the stovetop. Cook on low for 3-4 hours or until the veggies are tender, then puree and serve.

And if you’re looking for a vegetarian version, simply omit the bacon and use a drizzle of olive oil to sauté the veggies. You can still use the cheese on top as a garnish if you’d like.

This soup is perfect for a cold winter’s night, and it’s a great way to get in some extra veggies. So go ahead, grab a spoon, and dig in!