This Instant Potato Soup is crazy delicious and comforting on cold days. This is not thick and creamy with oodles of cream like your regular baked potato soup. It rather has a flavorful slightly creamy broth and chunky textrue. Using an Instant pot for this recipe saves half of your time. It takes less than 30 minutes from start to finish to make this soup. Potatoes are cooked beautifully soft and tender.
Required Ingredients
Potato: Starchy Russets would always be the first choice, as the natural starch helps to thicken the soup. But you can use any other variants have on hand. I like to keep the skin on not that I am lazy to peel them(ok, sometimes I am) but we actually like potatoes with the peel. Italian Sausage: Good quality mild Italian sausage works here. Aromatics and Veggies: Onion, garlic, celery , carrot and dried herbs. Thickening agent: Most potato soups call for roux ( butter and flour mixture), but I kept to gluten-free. To make it creamy there is Sour cream. And mash some potato cubes once cooked to thicken the soup.
To make Potato Soup in an Instant Pot
Start with browning sausage to release the flavors to the butter. Followed by onion, garlic, celery, carrot and herbs. Next is to add potatoes, stock , season with salt. Scrap the bottom of the pot to release any stuck brown bit. And let the Instant Pot do the magic. Add sour cream. To thicken the soup further press few potato cubes with the back of the spoon. Serve with a generous sprinkle of crispy bacon, cheese and green onion.
More Instant Pot Soup recipes for cold weather
