Description
Warm your soul with this creamy Instant Pot Potato Soup, perfect for chilly days. This easy-to-make dish combines buttery russet potatoes, aromatic garlic, and savory vegetable broth to create a comforting bowl of goodness. Top it with crispy bacon or fresh chives for added flavor. Ready in no time, this soup is a delightful addition to any meal!
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh chives (optional)
Instructions
- Prepare the ingredients by peeling and dicing the potatoes and onion, and mincing the garlic.
- Set your Instant Pot to sauté mode; add a splash of olive oil. Sauté the onion until translucent.
- Stir in the garlic, salt, and pepper; sauté for another minute until fragrant.
- Add the diced potatoes and pour in enough vegetable broth to cover them. Stir gently.
- Seal the Instant Pot lid and set it to manual high pressure for 10 minutes.
- After cooking, allow a natural pressure release for 10 minutes before opening the vent. Blend until smooth using an immersion blender.
- Stir in heavy cream, taste, and adjust seasoning if needed. Serve warm topped with chives or bacon bits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg