Description
This Best Instant Pot Potato Soup is creamy and flavorful. It combines bacon, potatoes, and seasonings for a comforting dish.
Ingredients
Scale
- 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
Instructions
- Set the Instant Pot to sauté mode. Add bacon and cook until crispy. Remove bacon and set aside.
- Add olive oil, onion, and garlic to the pot. Sauté until onions are translucent.
- Add thyme and stir for a minute.
- Add potatoes, chicken broth, and salt. Stir well.
- Close the lid and set to manual high pressure for 10 minutes.
- Once done, quick release the pressure. Open the lid carefully.
- Mix flour with half-and-half until smooth. Add to the pot and stir well.
- Add sour cream and pepper. Stir until combined.
- Serve hot, garnished with reserved bacon, cheddar, and chives.
Notes
- Adjust the thickness by adding more or less half-and-half.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Best Instant Pot Potato Soup