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You might think potato soup is just a simple dish, but it can be incredibly versatile and satisfying. With the Instant Pot, you can whip up a variety of creamy soups in no time. From classic flavors to spicy twists, there's something for everyone. If you're curious about how to elevate your potato soup game, keep exploring these delicious recipes that promise warmth and comfort for any occasion.
Key Takeaways
- Discover a variety of creamy potato soup recipes, including classic, loaded, and vegan options, all prepared quickly in an Instant Pot.
- Enjoy nutrient-rich variations like cheesy potato and broccoli soup or potato leek soup for added flavor and health benefits.
- Customize your soup with various toppings such as crispy bacon, green onions, cheese, or avocado to enhance taste and presentation.
- Explore cooking techniques that include sautéing, pressure cooking, and blending for a perfect creamy texture in every recipe.
- Store soups easily for meal prep, making them convenient for quick, delicious meals throughout the week.
Classic Creamy Potato Soup
Classic Creamy Potato Soup is a comforting and hearty dish that warms you up from the inside out. This delightful soup is perfect for chilly evenings or when you're in need of a quick and satisfying meal.
The Instant Pot makes it easy to prepare this dish in no time, allowing you to enjoy a rich, creamy texture without the hours of simmering traditionally required.
This recipe combines tender potatoes, savory onions, and rich cream to create a luscious soup that can be enjoyed on its own or with your favorite toppings. You can customize it with extra seasonings or garnishes like crispy bacon, green onions, or shredded cheese.
Let's explore the ingredients and get started on this delicious soup!
Ingredients:
- 4 medium-sized russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional toppings: shredded cheese, crispy bacon, green onions
Cooking Instructions:
1. Start by pressing the "Sauté" function on your Instant Pot. Add the butter and let it melt. Once melted, add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent and fragrant.
2. Next, add the diced potatoes, broth, salt, pepper, and thyme to the pot. Secure the lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
3. Carefully open the lid and use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. Stir in the heavy cream and adjust seasoning if needed.
Extra Tips:
For an even richer flavor, consider adding a splash of white wine during the sautéing stage.
You can also substitute the heavy cream with half-and-half or milk for a lighter version of the soup. If you're looking to make this soup vegan, simply replace the heavy cream with coconut milk or cashew cream, and use vegetable broth.
Don't forget to garnish with your favorite toppings for added texture and flavor!
Loaded Baked Potato Soup
Loaded baked potato soup is a comforting dish that combines the flavors of a classic baked potato with the creamy richness of a hearty soup. Perfect for chilly evenings or as a delicious starter, this Instant Pot recipe simplifies the process while maximizing flavor.
With the help of your Instant Pot, you can enjoy a creamy and savory soup topped with all your favorite baked potato toppings in no time. This recipe isn't only quick and easy, but it also allows for customization based on your preferences.
Whether you prefer a smoky flavor from bacon or an extra kick from cheese, this loaded baked potato soup can be tailored to suit your taste buds. Gather your ingredients and get ready to enjoy a bowl of comforting deliciousness!
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, crumbled
- 1/4 cup green onions, sliced
- Sour cream for serving (optional)
Cooking Instructions:
Begin by adding the diced potatoes, onion, garlic, broth, salt, pepper, and smoked paprika to the Instant Pot. Secure the lid and set the pressure release valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, perform a quick release to relieve the pressure. Carefully remove the lid and use a potato masher to mash the soup to your desired consistency.
Next, stir in the heavy cream and shredded cheddar cheese until melted and well combined. For an extra touch, fold in crumbled bacon and reserve some for topping. Serve the soup hot, garnished with green onions, additional bacon, and a dollop of sour cream if desired.
Extra Tips:
For a creamier texture, consider blending a portion of the soup with an immersion blender before adding the cream and cheese. You can also experiment with different toppings such as jalapeños, chives, or even a drizzle of hot sauce for added flavor.
If you want to make this soup a day ahead, store it in the refrigerator and reheat on the stove, adding a splash of broth if it thickens too much. Enjoy the warmth and heartiness of this loaded baked potato soup!
Cheesy Potato and Broccoli Soup
Cheesy Potato and Broccoli Soup is a comforting and nutritious dish that combines the heartiness of potatoes with the vibrant flavor of broccoli, all enveloped in a creamy cheese sauce.
This Instant Pot recipe not only saves time but also guarantees that the vegetables retain their nutrients and flavors. Perfect for chilly evenings or as a hearty lunch, this soup is sure to please both kids and adults alike.
Using the Instant Pot allows for quick cooking and easy clean-up, making it a fantastic option for busy weeknights. The rich, cheesy flavor pairs wonderfully with the slight crunch of tender broccoli, creating a balanced meal in one bowl.
Serve it with crusty bread or a fresh salad for a complete dining experience.
Ingredients:
- 4 medium potatoes, diced
- 2 cups broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup milk (or heavy cream)
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: croutons or extra cheese for topping
Cooking Instructions:
- Set your Instant Pot to the sauté mode and melt the butter. Add the chopped onion and garlic, cooking until they're fragrant and the onion is translucent, about 3-4 minutes.
- Stir in the diced potatoes and broccoli florets, followed by the broth. Season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure.
- After the pressure has released, stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. If you prefer a thicker consistency, you can use an immersion blender to blend part of the soup, then stir to combine.
Extra Tips:
For added depth of flavor, consider adding a pinch of nutmeg or some red pepper flakes when cooking.
You can also customize the soup by adding other vegetables such as carrots or cauliflower. If you're looking to lighten it up, substitute half of the cream with additional broth or use a low-fat cheese.
Don't forget to taste and adjust the seasoning before serving! Enjoy your delicious Cheesy Potato and Broccoli Soup!
Vegan Potato Soup
Vegan potato soup is a comforting and hearty dish that brings warmth and satisfaction to any meal. Made with wholesome ingredients, this soup isn't only easy to prepare but also packed with flavors that everyone will love. Using an Instant Pot simplifies the cooking process, allowing you to create a creamy and delicious soup in a fraction of the time it would take on the stovetop.
This vegan potato soup is perfect for those chilly nights or when you're craving something cozy. With the right spices and vegetables, you can elevate this simple dish to a gourmet level. Serve it with your favorite bread or crackers for a complete meal that's both nourishing and satisfying.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions:
- Start by turning on your Instant Pot and selecting the "Sauté" function. Add a splash of vegetable broth to prevent sticking, then sauté the onions, carrots, and celery for about 3-4 minutes until they begin to soften. Stir in the garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before performing a quick release for any remaining pressure.
- Carefully open the lid and stir in the almond milk. For a creamier texture, you can use an immersion blender to purée some of the soup, or you can transfer a portion to a blender and then return it to the pot. Adjust seasoning if needed and serve garnished with fresh chives or parsley.
Extra Tips:
For added depth of flavor, consider including a splash of nutritional yeast or a squeeze of lemon juice just before serving. You can also customize your soup by adding other vegetables, such as spinach or kale, during the last few minutes of cooking.
If you prefer a thicker soup, simply use less vegetable broth or blend more of the soup to achieve your desired consistency. Enjoy your delicious vegan potato soup!
Spicy Southwest Potato Soup
This soup isn't only packed with deliciousness, but it's also nutritious and satisfying. Perfect for a comforting dinner or as a delightful lunch option, it can be easily customized to suit your taste preferences.
Top it with your favorite garnishes like avocado, cilantro, or cheese for an extra layer of flavor.
Ingredients:
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: avocado, cilantro, shredded cheese, sour cream
Cooking Instructions:
- Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the chopped onion and red bell pepper, cooking until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, black beans, corn, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Stir to combine.
- Close the lid, seal the vent, and set the Instant Pot to manual high pressure for 10 minutes.
- Once cooking is complete, allow for a natural release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the soup. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, or transfer a portion to a blender and blend until smooth before returning it to the pot.
Extra Tips:
For an extra spicy kick, feel free to add diced jalapeños or a dash of hot sauce to the soup.
If you're short on time, you can skip the sauté step and simply combine all ingredients in the Instant Pot at once.
This soup also freezes well, so consider making a double batch for quick meals later on.
When serving, don't forget to garnish with your favorite toppings to elevate the flavors!
Garlic Parmesan Potato Soup
Garlic Parmesan Potato Soup is a creamy, flavorful dish that warms you up from the inside out. The combination of garlic and Parmesan cheese adds a delightful depth to the classic potato soup, making it perfect for a cozy dinner or a comforting lunch.
Plus, with the Instant Pot, you can whip this dish up quickly without sacrificing flavor. This recipe isn't only simple but also allows you to customize it to your liking. You can adjust the creaminess, spice level, and even add in your favorite vegetables or proteins.
Whether served as an appetizer or a main course, Garlic Parmesan Potato Soup is sure to be a hit with family and friends.
Ingredients:
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions:
- Start by setting your Instant Pot to the sauté function. Add olive oil, and once hot, sauté the onions until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and broth to the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, do a quick release of the pressure.
- Open the lid and use a potato masher or immersion blender to blend the soup to your desired consistency. Stir in the heavy cream and Parmesan cheese until well combined. Season with salt and pepper to taste.
Extra Tips:
For an even richer flavor, consider roasting the garlic before adding it to the soup. You could also experiment with different cheeses like cheddar or Gruyere for a unique twist.
Don't forget to save some of the cheese for garnishing on top! If you prefer a thicker soup, you can mash more of the potatoes or reduce the amount of broth you use.
Instant Pot Potato Leek Soup
Instant Pot Potato Leek Soup is a delightful and creamy dish that showcases the natural flavors of potatoes and leeks, making it perfect for any occasion. The Instant Pot simplifies the cooking process, allowing you to achieve a rich and velvety soup in a fraction of the time compared to traditional methods. This comforting soup can be enjoyed on its own or paired with crusty bread for a satisfying meal.
The combination of sautéed leeks, tender potatoes, and a splash of cream creates a beautifully balanced flavor profile. As the ingredients meld together under pressure, the result is a deliciously creamy soup that's both hearty and nourishing. Whether you're looking for a cozy dinner option or a crowd-pleasing appetizer, this Instant Pot Potato Leek Soup is sure to impress.
Ingredients:
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh chives or parsley for garnish (optional)
To prepare the soup, start by setting your Instant Pot to the sauté function. Add the olive oil or butter, and once melted, add the sliced leeks. Sauté the leeks for about 5 minutes until they're softened but not browned.
Next, add the diced potatoes, broth, salt, and pepper. Stir to combine, then close the Instant Pot lid, ensuring the vent is set to sealing. Cook on high pressure for 10 minutes, then allow for a natural release for about 10 minutes before switching the vent to quick release to release any remaining steam.
Once the pressure has released, open the lid and use an immersion blender to puree the soup until smooth. Stir in the heavy cream, and adjust seasoning to taste. If the soup is too thick, feel free to add more broth or water to reach your desired consistency. Serve warm, garnished with fresh chives or parsley if desired.
Extra Tips:
When cleaning leeks, it's important to remove any grit or dirt that may be trapped between the layers. To do this, slice the leeks and soak them in cold water, swishing them around to release the dirt before draining.
For a more robust flavor, consider adding a splash of white wine during the sauté step or incorporating other herbs and spices that you enjoy. This soup can also be made ahead of time and stored in the refrigerator for a few days, making it an excellent option for meal prep.
Frequently Asked Questions
Can I Use Leftover Mashed Potatoes in These Recipes?
Absolutely, you can use leftover mashed potatoes in recipes. They'll add creaminess and flavor. Just adjust the liquid to achieve your desired consistency. Enjoy experimenting and turning those leftovers into something delicious!
What Is the Best Type of Potato for Soup?
For soup, you'll want starchy potatoes like Russets or Yukon Golds. They create a creamy texture when cooked, perfect for blending. Avoid waxy varieties, as they won't break down as nicely in your soup.
Can I Make These Soups Ahead of Time?
Yes, you can definitely make these soups ahead of time. Just store them in an airtight container in the fridge. When you're ready to enjoy, reheat on the stove or in the microwave!
How Do I Store Leftover Potato Soup?
Oh sure, just let that potato soup sit out like a rebellious teenager! But seriously, store leftovers in an airtight container in the fridge for up to four days. Just don't forget to label it!
What Can I Serve With Potato Soup?
You can serve potato soup with crusty bread, a fresh green salad, or a side of roasted veggies. Consider adding cheese, bacon bits, or chives for extra flavor. It'll elevate your meal beautifully!
