This potato soup recipe is one of the few recipes that it takes longer to prep the recipe than to actually cook it. To make this soup in record time, get the bacon started and as it’s cooking, dice the celery, potatoes and garlic. Measure out the liquids and set aside.
Once the bacon is done, the rest of the ingredients take about 5 minutes to soften and the lid goes on. The Instant Pot works pure magic in under 8 minutes transforming rock hard potatoes into soft little bite size chunks of heaven.
How to make Potato Soup using the Instant Pot
- Begin by cooking the bacon – set aside
- Add veggies and sauté until soft.
- Next comes liquid, in the form of chicken broth (If you want to elevate your soup to another level, learn the importance of homemade chicken stock and how to make it here).
- Last, add the potatoes, close the lid and cook.
- Once the potatoes are tender, add the milk and slurry to thicken the soup up.
- This potato soup can also be pureed using an immersion blender for a thicker and creamier texture to a desired consistency.
- The thickness can also be controlled by using less or more cornstarch in the slurry.
- 6 Slices Bacon
- 1 Onion, diced
- 2 Stalks Celery, chopped
- 3 Cloves Garlic, minced
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- 2 Sprigs Fresh thyme or 1 teaspoon dried
- 2 Pounds Russet potatoes, peeled and diced
- 4 Cups Chicken broth
- 1 Cup plus 2 Tablespoons Whole milk
- ½ Cup Heavy cream
- 2 Tablespoons Cornstarch
- Cheddar cheese
- Bacon, cooked and chopped or crumbled
- Chives or Green Onions
- Set Instant Pot to Sauté setting.
- Add bacon and cook until crispy. Remove onto paper towel to drain.
- Add the onion, celery, garlic and seasoning to pot, stir and cook for 3-5 minutes or until onions and celery are softened.
- Add chicken stock to pot and scrape down sides and bottom to remove any bacon bits.
- Stir in the potatoes.
- Place lid on Instant pot and set to high pressure for 8 minutes. When timer goes off, carefully quick release.
- In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Remove lid from pot and set to sauté.
- Pour in remaining 1 cup milk, heavy cream and slurry.
- Stir to combine and let come to boil and cook for about 5 minutes or until desired consistency, stirring occasionally.
- Garnish with cheese, bacon and chives is desired.
- Store leftovers in refrigerator.
- Serving Size: 1