Description
A creamy and comforting potato soup made effortlessly in the Instant Pot, perfect for families and customizable to suit various tastes.
Ingredients
Scale
- 4 Russet potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Peel and dice the potatoes, finely chop the onion, and mince the garlic.
- Sauté the Aromatics: In the Instant Pot, melt butter and sauté the onion until translucent. Add garlic and cook for an additional minute.
- Add Potatoes and Toast: Stir in the diced potatoes and sauté briefly.
- Add Broth and Scrape: Pour in the vegetable broth and scrape any stuck bits from the bottom.
- Pressure Cook: Secure the lid, set to Manual High Pressure for 10 minutes, then allow a natural release for 10 minutes.
- Finish and Blend: Stir in the heavy cream and blend the soup to your desired texture.
- Season & Serve: Adjust seasoning with salt, pepper, and optional garnishes like chives or cheese.
Notes
For a vegan version, substitute cream with coconut milk and butter with olive oil. Feel free to add in bacon or sausage for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg