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Instant Pot Potato Soup
This Instant Pot potato soup is creamy, warming and perfect served topped with sour cream, crispy bacon and cheddar cheese.
Course
Dinner, Soup
Cuisine
American
Keyword
Instant Pot Potato Soup, Leek and potato soup, Potato soup recipe
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
352
kcal
Author
Alida Ryder
Ingredients
2
medium
leeks
chopped
1
onion
finely chopped
3
garlic cloves
crushed
2
bay leaves
4
sprigs
fresh thyme
1
kg (2lb)
potatoes
peeled and cubed
4
cups
chicken stock
2
tsp
salt
1
tsp
white pepper
1
cup
cream
To serve
crispy bacon
grated cheddar cheese
sour cream
chopped chives
Instructions
Set the Instant Pot the the sauté function.
Melt a knob of butter or add a splash of olive oil. Add the leeks, onion and garlic. Sauté for 5 minutes until soft and fragrant.
Add the peeled and cubed potatoes, thyme and bay leaf then season with salt and white pepper.
Black pepper can also be used but white pepper is slightly gentler and works better in the soup, in my opinion. Pour in the stock.
Place the lid on the pot then turn the vent to Sealing. Cook on high pressure for 10 minutes then quick release the pressure.
Remove the thyme and bay leaf then transfer the soup to a blender (or use a stick blender) and blend until smooth.
If the soup is too thick, add more stock. Pour the blended soup back into the Instant Pot then pour in the cream.
Taste and adjust seasoning if necessary.
Serve the soup in bowls topped with sour cream, crispy bacon, cheese and chives.
Nutrition
Calories:
352
kcal
|
Carbohydrates:
43
g
|
Protein:
9
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
59
mg
|
Sodium:
1036
mg
|
Potassium:
990
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1120
IU
|
Vitamin C:
40
mg
|
Calcium:
79
mg
|
Iron:
3
mg