Creamy Instant Pot Potato Soup (Only 6 Ingredients)

If you are looking for a simple, yet versatile soup, this Instant Pot Potato Soup will become a staple. Served warm, this classic soup will comfort you on cold and rainy days. Served chilled, it will refresh you on warm.

What We Love About This Potato Soup Recipe

• Creamy. The soup is blended after pressure cooking and simmered with heavy whipping cream for a smooth and luscious soup.
• Easy. 6 ingredients make this super easy. The only real prep is chopping the potatoes and the leeks, and measuring out the ingredients.
• Versatile. This Instant Pot Potato Soup can be served chilled on hot summer days. You won’t even have to worry about heating up the kitchen because the Instant Pot seals in the heat and steam. You can also serve pressure cooker potato soup hot on cold days for a delicious soup that warms you up.

Tips For The Most Amazing Instant Pot Potato Soup

• Leeks should be carefully washed before use, as they can be very sandy in between their layers. Pat dry with a paper towel after washing.
• I like to use an Immersion Blender for it’s simplicity and that I don’t have to transfer the soup in and out of the inner pot.
• Instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
• The soup can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
• For freezer storage, measure soup into serving-size portions and label the containers.

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5 from 1 vote

Creamy Instant Pot Potato Soup

If you are looking for a simple, yet versatile soup, this one will become a staple. Served warm, this classic soup will comfort you on cold and rainy days. Served chilled, it will refresh you on warm summer days.

Prep Time :10 minutes

Cook Time :5 minutes

Servings 8

Ingredients

• 4 gold potatoes ,peeled and chopped about 2 pounds
• 3 leeks, thinly sliced and rings separated white part only
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 4 cups chicken broth
• 1-1/2 cups heavy whipping cream
• Salt and freshly ground black pepper
• Chopped fresh chives optional
• Bacon, cooked and crumbled optional

Instructions

• In the inner pot, combine potatoes, leeks, bay leaves, thyme and broth, stirring well.
• Close and lock the lid and turn the steam release handle to Sealing.
• Set your Instant Pot to pressure cook on High for 5 minutes.
• When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. The potatoes should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.) Discard bay leaves.
• Using an immersion blender, purée soup until smooth.
• Set your Instant Pot to sauté on Less. Stir in cream and season to taste with salt and pepper; cook, stirring often, for 2 to 3 minutes or until heated through.
• Serve garnished with chives and bacon, if using.

Notes

• Leeks should be carefully washed before use, as they can be very sandy in between their layers. Pat dry with a paper towel after washing.
• In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
• The soup can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
• For freezer storage, measure soup into serving-size portions and label the containers.

Nutrition

Serving: 8g | Calories: 248kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 459mg | Potassium: 557mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1300IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 2mg