Potato Soup Instant Pot Stovetop

Winters are known for soups, which are mostly our go-to comfort food and are the ideal source of nourishment for the day. This one-pot meal is not only healthy but also very delicious, making it a combination of both health and taste. However, usual vegetable soups sometimes get monotonous, so we are attempting creamy potato soup to kick off chilly months. If you’re planning to prepare something unique yet simple, and comfortable supper this winter, we’ve got you covered with the creamiest loaded potato soup recipe, which only requires a few staples from your pantry. See the recipe for it below.

Ingredients

Potatoes: I used Yukon gold potatoes. They are an excellent choice, as they make the soup creamy, and buttery flavor. However, you can also use Russet potatoes or Idaho potatoes. Butter: Adding butter gives a great flavor to the soup. Garlic: I used freshly minced garlic. Onions: I used sweet onions. You can also use white or red onions. Vegetable broth (or water): Use low-sodium vegetable broth. It adds a nice depth of flavor and the liquid base for this broccoli cheddar soup. However, you can even use water if that’s what you have. Spices and Seasoning: I used salt, and pepper. Cheddar Cheese: I have used sharp cheddar cheese, You can also use mild or medium cheddar. I prefer grating my own cheese from a block than using a pre-grated one. Increase or decrease the cheese according to your preference. Extra sharp white cheddar also works well. Milk: I used whole milk in this recipe. Heavy Cream: heavy cream is added to make the potato soup extra creamy. You may substitute with half and a half. Corn starch: This is used to make cornstarch slurry. This helps to thicken the soup. Garnish: I used fresh green spring onions.

How to Make the Best Creamy Potato Soup in Instant Pot

Press SAUTE on Instant Pot. Add butter (or oil), and once it’s hot, add onions and minced garlic. Saute until the onions soften. Then add potato cubes, vegetable broth (or water), salt, and pepper. Mix well and deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice. Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes. While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside. When the instant pot beeps, Allow 5 minutes Natural pressure release, and then do a quick pressure release. Open the lid, Add the cornstarch slurry, milk, mix well, and bring the soup to a boil and simmer for a few mins. Stir often. Take a potato masher and lightly mash potatoes to get the desired (creamy and yet chunky) consistency. Lastly, add heavy cream, and cheddar cheese. Give everything a good mix until the cheese melts—season with salt and pepper to taste if needed. Serve cheesy instant pot potato soup immediately with shredded cheddar and green onions.

Stovetop Pot Method

Heat butter (or oil) in a large pot, and once it’s hot, add minced garlic and onions, and saute until onions soften. Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then, add diced potatoes, black pepper powder, and salt. Mix well. Cover and simmer until the potatoes are soft, about 15-20 minutes. While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Once potatoes are soft, Add the cornstarch slurry, milk, mix well and, bring the soup to a boil and simmer for a few mins. Stir often. Take a potato masher and lightly mash potatoes to get the desired (creamy and yet chunky) consistency. Remove from the heat, add heavy cream, and cheddar cheese, and Give everything a good mix. Season with salt and pepper to taste if needed. Serve cheesy potato soup immediately and top it with green onions and shredded cheddar.

Serving Suggestions

Serve Potato Soup for a quick lunch or an easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.

Storage Suggestions

This vegetarian instant pot potato soup can be stored in an airtight container in the refrigerator for three to four days or in the freezer for up to two months. If you like potatoes, then check out more Potato Recipes

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