Cream of Potato Soup

By: Instant Pot Culinary Team

Cream of Potato Soup
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Instant Pot
cuisine icon Keywords
45 minutes, 5 servings, and pepper to taste, bacon bits, carrots, celery stalks diced, cheese, chopped chives, cook 35 min, cream of potato soup, easy, garlic clove, heavy cream, instant pot, Instant Pot Culinary Team, l of chicken or vegetable stock, medium russet potatoes peeled and halved., minced, prep 10 min, shredded, small diced, soup, sour cream, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
5 Servings
Ingredients
  • 6 medium Russet potatoes peeled and halved.
  • 1 yellow onion, small diced
  • 1 garlic clove, minced
  • 2 carrots, small diced
  • 2 celery stalks diced
  • 1 L of chicken or vegetable stock
  • Salt and pepper to taste
  • ½ cup sour cream
  • ½ cup heavy cream
  • Bacon bits
  • Cheddar cheese, shredded
  • Chopped chives
Instructions
  • Set the instant pot in Saute on High for 10 Minutes, add the olive oil, once the oil is hot add the onions and garlic. Let them cook for about 3 minutes and then stir in the celery and carrots, let them cook for another 3 minutes.
  • Press Cancel, add the potatoes, chicken or vegetable stock, salt and pepper, close the lid and set the pot in Pressure Cook on High for 25 Minutes.
  • Once the cooking time finished, quick release moving the valve to vent position, add the spur cream and the heavy cream, blend the soup using an immersion blender, or transfer to the blender and blend in batches.
  • Garnish with the optional toppings, serve immediately.
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