Instant Pot Potato Soup
This Instant Pot Potato Soup is so creamy, so delicious, and loaded with Yukon Gold Potatoes, bacon, and cheddar cheese!
Servings: 8 people
Calories: 393kcal
Ingredients
- 6 slices bacon diced before cooking
- 1 tablespoon butter
- 2 stalks celery diced
- 2 carrots diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ teaspoon salt - plus more to taste I used 1 teaspoon
- ½ teaspoon pepper
- 3 cups chicken broth
- 2 ½ - 2 ¾ pounds Yukon gold potatoes peeled and chopped into 1/2 - 1 inch cubes
- 1 cup milk I used skim
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 (8 oz block) sharp cheddar cheese shredded
- sliced green onions or chives for garnish
Instructions
- Place diced bacon into the instant pot.
- Turn on the sauté button.
- Cook bacon until crispy. Remove (leave the grease), and set aside.
- Melt butter.
- Add in the celery, carrots, onion, garlic, salt, and pepper and cook for 8-10 minutes until soft.
- Add the chicken broth and potatoes and stir.
- Make sure there’s nothing stuck to the bottom of the IP.
- Place and lock the lid on the Instant Pot and turn the vent valve to sealing.
- Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Once the steam has completely released, remove the lid.
- Turn the pot to sauté.
- In a small bowl, whisk together the milk and and cornstarch then stir into the soup.
- Stir in the sour cream, cheese, and bacon (reserve some for the top.)
- Simmer the soup for 5 minutes, stirring regularly to prevent the cheese from sticking to the bottom.
- Serve and enjoy!
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Nutrition
Calories: 393kcal | Carbohydrates: 61g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 516mg | Potassium: 1558mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2780IU | Vitamin C: 68mg | Calcium: 131mg | Iron: 3mg
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