Instant Pot Potato Soup
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Are you ready for a soup that will warm your soul and fill your belly with pure comfort? Introducing the legendary Instant Pot Potato Soup, a symphony of flavors that will make your taste buds dance with joy!
Let’s dive right in and create this creamy, cheesy masterpiece!
First, we’ll sauté some fragrant onions in the Instant Pot to kick things off. Then, toss in some minced garlic for that extra umami punch.
Next, it’s time for the star of the show – the potatoes! Give them a good dice and add them to the pot. Pour in some flavorful broth and season with salt, pepper, and a hint of celery seed for extra depth.
Now comes the magic! Seal the lid, set the Instant Pot to high, and let the pressure do its thing. Once it’s done, release the pressure and get ready for some creamy goodness.
Grab a bowl and ladle in some of that hot, comforting soup. But wait, there’s more! Let’s puree about half of the potatoes to create a velvety smooth texture. Pour it back in and stir.
Time for the cheese party! Add cubed cheddar cheese, a dollop of sour cream, and a splash of half and half. Stir until everything is melted and luscious.
Now, it’s time to live the dream. Garnish your soup with shredded cheese, crispy bacon bits, and fresh chives. Every spoonful is a guaranteed explosion of cheesy, potato-y heaven!
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large potatoes, diced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1 cup cheddar cheese, cubed
- 1/2 cup sour cream
- 1/2 cup half and half
- 1/4 cup crispy bacon bits
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Sauté onions in the Instant Pot until fragrant.
- 2. Add minced garlic and cook for an additional minute.
- 3. Dice the potatoes and add them to the pot.
- 4. Pour in the broth and season with salt, pepper, and celery seed.
- 5. Seal the lid and set the Instant Pot to high pressure.
- 6. Once cooking is complete, release the pressure.
- 7. Ladle some soup into a bowl and puree about half of the potatoes.
- 8. Pour the pureed potatoes back into the pot and stir.
- 9. Add cubed cheddar cheese, sour cream, and half and half, stirring until melted.
- 10. Garnish with shredded cheese, bacon bits, and fresh chives before serving.
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