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Easy Potato Soup Recipe

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This instant pot potato soup comes together in about 40 minutes and is made with simple ingredients so it’s easy to prepare on a busy weeknight! Loaded with bacon, potatoes, onion, carrot, celery, heavy cream, and sharp cheddar this easy potato soup is the ultimate comfort food that the whole family will love. Plus it’s cooked all in one pot!

  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x

Ingredients

Units Scale
  • 8 slices bacon, diced
  • 1 yellow onion, diced
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon ground sage, optional
  • 3 tablespoons flour
  • 3-4 cups chicken stock
  • 2 lbs. Yukon gold potatoes, diced into 1" pieces
  • 2 bay leaves
  • 8 oz. heavy cream
  • 8 oz. sharp cheddar cheese, shredded
  • 1 teaspoon red wine vinegar
  • Kosher salt
  • fresh cracked pepper

Garnish

  • crispy bacon
  • cheddar cheese
  • sour cream
  • chives

Instructions

  1. Set the instant pot to the sauté function. Add bacon.
  2. Cook, stirring frequently, until browned and crispy. Carefully remove cooked bacon with a slotted spoon leaving the grease behind.
  3. Add onion, celery, and carrot to the pot along with a couple pinches of salt and pepper.
  4. Cook, stirring occasionally for about 6-8 minutes.
  5. Add garlic, Italian seasoning, sage, and a couple pinches of salt and pepper to the pot.
  6. Cook, frequently stirring for 1 minute.
  7. Sprinkle veggies with flour and cook, stirring frequently for 1 minute.
  8. Add a few large splashes of broth and deglaze the pot scraping all the yummy bits off the bottom.
  9. Add potatoes, the remaining broth, bay leaves, and a couple large pinches of salt and pepper. Stir to combine.
  10. Seal the lid on the instant pot and cook on high pressure for 10 minutes.
  11. Manually release the steam.
  12. Use an immersion blender or a high speed blender to blend the soup.
  13. Stir in heavy cream, cheddar cheese, and vinegar until the cheese is melted. Season to taste with salt and pepper.
  14. Garnish with crisp bacon, cheddar cheese, sour cream, and chives and enjoy!

Equipment

  • Author: Kylie
  • Prep Time: 10 minutes
  • IP coming to pressure: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 385
  • Sugar: 4.3 g
  • Sodium: 429.1 mg
  • Fat: 25.7 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 25.9 g
  • Fiber: 3.1 g
  • Protein: 13.1 g
  • Cholesterol: 65 mg

Find it online: https://midwestfoodieblog.com/instant-pot-potato-soup/