What Makes This Recipe So Good
I meeeeaaannnnnnn…. it’s potato soup! Do I really need to wax poetic about this incredible bowl of cheesy, creamy, potato-y goodness? This recipe in particular doubles down on the creamy, with a whole cup of heavy cream and a healthy helping of sour cream. It’s so rich and smooth and everything a perfect potato soup should be. Instant Pot potato soup is MUCH, much faster than potato soup in the slow cooker, but just as easy and delicious! There’s a little sautéing and a little stirring, but all-in-all this dish doesn’t require much work at all. We don’t use any canned cream of anything soups here. Instead, this Instant Pot potato soup uses a handful of simple, pantry-or-fridge-staple ingredients for a healthier comfort food you can make any time.
Key Ingredients
Yukon Gold Potatoes – Russets, reds, and Yukon golds all work in potato soup. It just depends on the texture and taste you prefer! I love using Yukon gold potatoes because they’re tender and creamy and give the soup a wonderful consistency.Heavy Cream – A touch of liquid, a dash of thick creaminess. Heavy cream gives the soup that delightful silky-smooth richness we all know and love. For a lighter option, swap out the heavy cream with half-and-half. You’ll lose a little of that thickness but it’ll still be great!Sour Cream – Incorporating sour cream into the soup itself, rather than just dolloping a little on top, makes the soup even richer and creamier. It also gives it a nice little tang that I really enjoy. You could also use plain yogurt or Greek yogurt if you’d rather. Never fear! Instant Pot potato soup is GREAT for leftovers, so add this to your meal prep list! It stores and reheats really well. Just let it cool completely first, then transfer it to an airtight container and store it in the fridge. It’ll keep up to 5 days.For longer-term storage, make up a big batch of soup and freeze it instead! Same process – cool completely, airtight container, cold place. Frozen potato soup will keep up to 3 months, which is PERFECT for those cold winter days when you just want something easy and delicious and warm without much work. Just defrost the soup overnight in the fridge and reheat it on the stovetop. If it’s too thick, you can add a little cream or half-and-half to thin it out.
Chef’s Tips
For a really super-smooth soup, skip the potato masher and use an immersion blender instead! You can leave as many chunks of potatoes as you like, or blend it completely smooth. Whatever you prefer! Dice the potatoes into evenly-sized chunks so they cook evenly and quickly. You don’t need to be precise since they’ll be mashed or puréed, but if they’re not roughly the same size, you’ll end up a mix of textures. You’ll also run the risk of the really large chunks not being completely cooked at the end of the cook time. Be sure to use a Quick Release – NOT a Natural Release. If you do a Natural Release, the potatoes will continue cooking and end up overcooked and mushy. A Quick Release lets all the pressure out immediately. Just be careful, that steam will be HOT.
Try These Instant Pot Recipes Next!
Instant Pot Tom Kha Soup Instant Pot Chicken Tortilla Soup Gluten-Free, Dairy-Free Instant Pot Chicken Pot Pie Soup Instant Pot White Chicken Chili Instant Pot Orange Chicken Dreamy Instant Pot Chicken and Rice Instant Pot French Onion Soup Instant Pot Chicken and Rice Soup
