Potato soup is one of those creamy, comforting soup recipes that we find ourselves craving on cool fall nights. It’s satiating, delicious, and thanks to the Instant Pot, can be made incredibly quickly.
Traditionally, potatoes take at least 30 minutes to cook through in boiling water. If you’re cooking more than one or two potatoes, then it can take even longer. The Instant Pot solves this problem, making this soup recipe not only a quick dinner idea but one that requires minimal hands-on prep.
The beginning of the recipe has you sautéeing some onion, celery, and garlic in a little oil inside the pot before the chicken broth and potatoes are added. The pressure cooker is set to just seven minutes and, voila, the potatoes are cooked!
After that, it’s just a matter of adding a little cornstarch slurry and heavy cream to the soup to thicken it up and give it that rich consistency that we know and love. If you want to purée the soup, then you can transfer the contents of the soup to a blender before adding in the heavy cream. Otherwise, if you like a little texture, follow the recipe directions as written.
If you’re following a gluten-free diet, then you’ll also be delighted to know that this is a gluten-free recipe. Simply garnish the soup with any toppings you enjoy. We love a little cheese, green onions, and crispy bacon with ours.