Best Instant Pot Potato Soup

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There’s something so heartwarming about a big bowl of creamy potato soup, isn’t there? I remember the first time I made this Best Instant Pot Potato Soup. It was one of those chilly evenings when all I wanted was something cozy to wrap my hands around. The aroma of sizzling bacon and sautéed onions filled the kitchen, and I knew I was onto something special. Trust me, there’s nothing quite like the combination of tender potatoes, rich flavors, and that velvety texture that just warms you from the inside out.

This soup is perfect for any occasion, whether you’re curling up on the couch with a good book or serving it up at a family gathering. It’s effortlessly easy to prepare, thanks to the magic of the Instant Pot. In just about 35 minutes, you can have a comforting, delicious meal that everyone will love. So grab your ingredients and let’s dive into making the best potato soup you’ve ever tasted!

Why You’ll Love Best Instant Pot Potato Soup

Oh, where do I even start? This Best Instant Pot Potato Soup is truly something special. First off, it’s so creamy and flavorful, you might just find yourself ladling seconds before you even finish your first bowl! The combination of crispy bacon, tender potatoes, and the rich broth is just heavenly. And let me tell you, the Instant Pot makes everything a breeze. I can whip this up even on the busiest days, and it always impresses my family and friends.

One of my favorite memories is when I made this soup for a casual get-together. Everyone gathered around the table, and the compliments just kept coming! It’s such a comforting dish that brings people together, and it’s perfect for chilly nights. Plus, you’ll love how quick and easy it is to make, making it a go-to recipe in my kitchen. Seriously, once you try it, you’ll understand why it holds a special place in my heart!

Ingredients You’ll Need

• 6 slices bacon, cut into 1/2″ pieces
• 1 Tbsp. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp. fresh thyme leaves
• 2 1/2 lb. russet potatoes (about 5 medium), peeled, cut into 1/2″ cubes
• 5 cups low-sodium chicken broth
• 2 tsp. kosher salt
• 1/4 cup (30 g.) all-purpose flour
• 1 1/4 cups half-and-half
• 3/4 cup sour cream, plus more for serving
• 1/4 tsp. freshly ground black pepper
• Shredded cheddar and sliced chives, for serving

Step-by-Step Instructions

Now, let’s get into the good stuff! Making this Best Instant Pot Potato Soup is super straightforward and fun. I promise you’ll feel like a kitchen rockstar by the time you’re done!

Preparing the Base

First things first, set your Instant Pot to sauté mode. Toss in those 6 slices of bacon and let them cook until they’re crispy. Oh, the smell of bacon sizzling is truly one of life’s greatest pleasures! Once the bacon is nice and crispy, carefully remove it from the pot and set it aside, leaving that glorious bacon grease behind. Now, add 1 tablespoon of extra-virgin olive oil, followed by the finely chopped yellow onion and garlic. Sauté these until the onions turn translucent—this step is crucial because it builds that amazing flavor base you want. You’ll want to keep stirring for about 3-4 minutes, and trust me, your kitchen will smell divine!

Cooking the Potatoes

Next up, it’s time for the star of the show: the potatoes! Add in your 2 1/2 pounds of peeled, cubed russet potatoes, along with the 5 cups of low-sodium chicken broth and 2 teaspoons of kosher salt. Stir everything together so those potatoes get coated in all that flavorful goodness. Now, here’s a little tip: make sure to close the lid tightly on your Instant Pot. You don’t want any steam escaping! Set it to manual high pressure for 10 minutes. Once the time’s up, carefully do a quick release on the pressure—just be cautious, as the steam can be quite hot!

Final Touches

Now for the fun part! Open the lid and give everything a good stir. In a small bowl, mix 1/4 cup of all-purpose flour with 1 1/4 cups of half-and-half until it’s smooth—this will help thicken your soup beautifully. Pour this mixture into the pot and stir it well. Then, add in the 3/4 cup of sour cream and 1/4 teaspoon of freshly ground black pepper. Mix everything together until it’s creamy and smooth. If you find the soup a bit thick for your liking, you can always add a splash more of half-and-half. And there you have it! Serve it hot, and don’t forget to top each bowl with that crispy bacon, some shredded cheddar, and freshly sliced chives. Enjoy every comforting spoonful!

Variations

One of the best things about this Best Instant Pot Potato Soup is how adaptable it is! If you’re feeling adventurous, you can easily customize it to suit your taste buds. For a pop of color and nutrition, try adding in some diced carrots or celery when you sauté the onions. You could even throw in some chopped kale or spinach right before serving for an extra nutrient boost.

If you want to switch up the flavors, consider adding a pinch of smoked paprika or a dash of hot sauce for a little kick! For a heartier soup, you could toss in some cooked shredded chicken or crumbled sausage. And if you’re looking for a lighter version, swap the half-and-half for a plant-based milk and use Greek yogurt instead of sour cream. The possibilities are endless, so get creative and make it your own!

Serving and Storage Tips

Serving this Best Instant Pot Potato Soup is all about creating that cozy, inviting experience. I love to ladle it into warm bowls and then add a generous dollop of sour cream on top, followed by a sprinkle of shredded cheddar and sliced chives. It really elevates the dish and makes it feel extra special! You can serve it with some crusty bread or a simple side salad to round out the meal.

As for leftovers, you’re in luck! This soup keeps well in the refrigerator for up to 3 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat, stirring occasionally, or pop it in the microwave for a quick meal. If the soup thickens too much after storage, don’t worry! Just add a splash of chicken broth or half-and-half while reheating to bring it back to that creamy goodness.

Helpful Notes

Here are some handy tips to make your Best Instant Pot Potato Soup even better! If you prefer a thicker soup, feel free to add a bit more flour when mixing with the half-and-half, or let it cook a little longer on sauté mode after adding the cream and sour cream. On the other hand, if you like it a bit thinner, just stir in some extra half-and-half or chicken broth until you reach your desired consistency.

For storage, make sure it’s cooled completely before placing it in an airtight container; it’ll last in the fridge for up to 3 days. If you want to freeze it, I suggest leaving out the sour cream and adding it in after thawing and reheating for the best texture. And if you’re looking to lighten it up, try using low-fat sour cream or Greek yogurt instead; it still tastes fabulous!

Frequently Asked Questions

1. Can I freeze this soup?
Yes, you can freeze the Best Instant Pot Potato Soup! However, I recommend leaving out the sour cream before freezing. Once you thaw it, stir in the sour cream for the best texture.

2. What if I don’t have an Instant Pot?
No worries! You can make this soup on the stovetop. Just sauté the bacon, onions, and garlic as described, then add the potatoes and broth. Bring it to a boil, then reduce to a simmer until the potatoes are tender, about 20-25 minutes. Follow the remaining steps as usual.

3. How can I make this soup vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add some sautéed mushrooms for a savory depth of flavor.

4. Is there a way to make this soup dairy-free?
Absolutely! Use a dairy-free milk alternative, like almond or oat milk, in place of half-and-half, and substitute the sour cream with a dairy-free yogurt.

5. What if my soup is too thick?
If your soup turns out thicker than you’d like, just stir in some additional chicken broth or water until it reaches your desired consistency. It’s all about getting that perfect creamy texture!

Final Thoughts

Making the Best Instant Pot Potato Soup is not just about whipping up a delicious meal; it’s about creating moments of warmth and comfort. I hope you find as much joy in cooking this soup as I do. Whether you’re sharing it with family during a chilly night or enjoying a cozy evening alone, each spoonful is like a hug in a bowl. I can’t wait for you to try this recipe and experience the delightful flavors and creamy texture for yourself. Don’t forget to share your thoughts and any variations you try—I love hearing how you make it your own! Happy cooking, and enjoy every comforting bite!

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