Cream of Potato Soup


  • 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
  • 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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