Instant Pot Creamy Potato Soup
Ingredients
The base
-
2
Tbsp
butter
-
1
cup
chopped yellow onion
-
1
cup
diced celery
-
2
cans
low-sodium chicken broth (14.5 oz each)
-
6
cups
peeled and diced russet potatoes (cut into ½-inch cubes)
-
1
cup
diced carrots
-
to taste
salt and freshly ground black pepper
The creamy mixture
-
1 ½
cups
whole milk (plus more to thin as desired)
-
1 ½
Tbsp
cornstarch
-
8
oz
cream cheese (diced into small cubes)
The toppings
-
1
cup
shredded cheddar cheese
-
8
slices
bacon (chopped and cooked)
-
to taste
chopped green onions or parsley (optional)
Instructions
- 1. Melt butter in the Instant Pot using the sauté setting.
- 2. Add onions and celery, sauté for 2 minutes, then cancel the sauté setting.
- 3. Add potatoes, carrots, chicken broth, salt, and pepper, ensuring vegetables are submerged.
- 4. Seal the lid, set valve to sealing, and cook on manual/high pressure for 9 minutes.
- 5. After cooking, let pressure come down naturally for 5 minutes, then use quick release.
- 6. In a bowl, whisk together a few tablespoons of milk with cornstarch, then add remaining milk.
- 7. Cancel the Instant Pot and switch back to the sauté setting.
- 8. Pour the milk mixture and cream cheese into the soup, bring to a boil while whisking.
- 9. Let boil for about 1 minute, optionally mash some potatoes for desired texture.
- 10. Serve warm with cheddar, bacon, and green onions or parsley.
Nutrition Facts (estimated)
Servings
6
Calories
571
Total fat
37g
Total carbohydrates
41g
Total protein
19g
Sodium
570mg
Cholesterol
96mg
You might also like