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Instant Pot Potato Soup
This Instant Pot Potato Soup is creamy and cheesy with Yukon golds, Velveeta and sharp cheddar. Top it with bacon and green onions for a loaded bowl.
Ingredients
- 5 pounds Yukon gold potatoes peeled and cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 cup cold half and half
- 3 tablespoons all-purpose flour
- 1 pound Velveeta cheese cut into chunks
- 2 cups sharp cheddar cheese shredded
- Crumbled bacon optional
- Green onions optional
- Shredded cheddar cheese for topping optional
Instructions
- Add the potatoes, onion, garlic, salt and pepper to a 6 qt. or larger Instant Pot. Cover with the chicken broth, stir.
- Put on the lid and set to seal. Cook on high pressure for 9 minutes. After the 9 minutes, do a quick release on the pot.
- In a small bowl, whisk the flour into the cold half and half until smooth. Be sure to whisk thoroughly to remove all lumps.
- After all pressure is released, remove the lid from the Instant pot and stir in the half and half mixture until well blended.
- Add the cheeses and stir gently until melted.
- Garnish with more shredded cheddar, crumbled bacon, and green onion, optional.
Notes
Whisk out the lumps: Whisk the flour into cold half and half until completely smooth before stirring it in.
Quick release: Do a quick release right after the 9 minutes so the potatoes don’t turn to mush.
Melt the cheese gently: Stir the cheeses in gently with the pot turned off so they melt smooth.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat gently over low heat.
Nutrition
Serving: 1bowl | Calories: 470kcal | Carbohydrates: 46g | Protein: 21g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 0.8g | Cholesterol: 74mg | Sodium: 1421mg | Fiber: 4g | Sugar: 7g
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