Easy Cheesy Potato Soup In the Instant Pot
This Instant Pot recipe for Easy Cheesy Potato Soup is very quick to make and is the ultimate cold weather comfort food. Potato-y goodness in a cheesy creamy soup topped with crispy bacon hits the spot every time!
Why is This Recipe So Good?
It is SO Creamy and Rich
Well for one, IT’S POTATO SOUP!! Seriously though, what is not to love? It is cheesy, it’s rich, it is very creamy, and it is topped with delicious bacon…I am not sure I need to really explain this. 😂 This recipe though is extra delicious because it is EXTRA creamy, using a whole cup of heavy cream and a generous portion of sour cream.
Easy To Make
This recipe is made in the Instant Pot so it is MUCH faster than doing it on the stovetop or the slow cooker. It is just as easy to make though. Basically you are doing some sautéing, a little bit of stirring and chopping. Overall though the Instant Pot does most of the work! Clean up is super easy as well for this one pot recipe.
Made From Simple Ingredients
This is made of very simple ingredients that you probably already have in your kitchen. In fact, when I made this for my family the other day, we needed to do a grocery run and we were on the bare bones in our freezer and pantry. We usually always have cheese, bacon, and potatoes. I have also been making a roasted chicken weekly and making gut-healing bone broth with the bones (recipe coming soon for both!). It makes a TON of broth so this is also a great way to use up some of it and not let it go to waste.
Key Ingredients In Easy Cheesy Potato Soup
- Yukon Gold Potatoes – You can use Russets or basically any potato of your choosing. I usually use Yukon Gold just because I love the flavor better and they have a creamier texture.
- Heavy Cream– Heavy cream gives this soup a thickness and smooth consistency that makes it so delicious! The thicker the cream the better! I often use this one at Aldi.
- Sour Cream– Some recipes do not include this ingredient directly in the soup but rather on top. I find that incorporating it in the soup itself makes it even more creamy and rich. It adds a slight tang. Kefir, Yogurt, or half and half works well in place of this as well.
How To Store This Soup
We are a big fan of leftover in our household. Luckily this soup stores and reheats beautifully! Let this cool completely before transferring it into an airtight container and place it in the fridge for up to 5 days. You can also freeze it for longer storage, just let it thaw before you reheat it.
Reheating This Soup
While you can microwave this soup, I personally recommend for best results that you reheat it on the stovetop. This helps the cream better emulsify in the soup and the texture will be much better. Sometimes the soup will get really thick when you reheat it, if you do not like this, simply add a little cream, milk, or half and half.
Tips For Success
- Use an Emersion Blender– Instead of mashing the potatoes, if you have one, use the immersion blender. It will perfectly blend the potatoes with the rest of the ingredients creating a beautifully smooth and delicious texture. If you desire to have some potato chunks left in the soup, simply scoop out some before using the blender and then add them back in afterwards.
- Chop the Potatoes Evenly– I usually cut the potatoes in half and then cutting the halves into quarters. If you cut them all around the same size, they will cook more evenly and faster.
- Use a Quick Release– Be sure to quick release your pressure valve verses doing a natural release. If you allow to natural release, the potatoes will be overcooked and not a great texture to work with.
To really elevate this meal, serve with this Made From Scratch Sourdough Bread. It is the absolutely PERFECT pairing!! Enjoy!
Easy Cheesy Potato Soup in the Instant Pot
Equipment
- 1 Instant Pot
- 1 Small Bowl
- 1 Whisk
- 1 Plate
- 1 Potato Masher or Immersion Blender
Ingredients
- 5 Slices Bacon diced, uncooked
- 4 cups Chicken Bone Broth or Chicken Stock
- 2 Pounds Yukon Gold Potatoes diced
- 1 cup heavy cream or Half and Half, divided
- 1 Tbsp Corn Starch
- 1 cup Shredded Cheddar Cheese
- 2/3 cup Sour Cream Kefir or Yogurt will also work
- 1 tsp Salt plus more to taste
- 1/2 tsp Black Pepper or to taste
Optional Toppings
- crumbled bacon
- shredded cheese
- sour cream, kefir, or yogurt
- sliced green onions
Instructions
- Set Instant Pot to the Sauté function. Add in the diced bacon and cook until crispy. Place on a plate and set aside. Drain the bacon grease (I keep mine in a container the fridge. Great for cooking!)
- Add diced potatoes and bone broth to the pot. Stir and then place the lid on. Set the pressure valve to the seal position and pressure cook on HIGH for 8 minutes.
- While the potatoes are cooking, add 1 Tbsps. of cornstarch to a bowl and pour in some of the heavy cream and whisk to make a slurry.
- After the timer is up, Quick release the pressure. Be careful as the STEAM WILL BE HOT. Remove the lid and set to the sauté function.
- Using a potato masher, mash potatoes to the desired consistency. I like to remove a little of the potatoes and use the immersion blender to puree the potatoes. Add in the cornstarch slurry and remaining cream then add in the salt and pepper. Stir frequently to prevent burning and cook until the mixture has thickened- about 5 minutes or so.
- Once thickened, add in cheese, sour cream, and crisp bacon. Ladle the soup into bowls and serve with toppings of choice and even a side of delicious sourdough bread. Enjoy!
OMG! This looks like the ultimate potato soup. I looove cheesy potato soup and yours is over the top! Definitely saving it and hope to make it soon! Thanks for sharing!
Thank you!! Let me know what you think!😊