Well, I was going to wait to do this recipe until colder weather; however, my potatoes just started to sprout! This potato soup is super easy to make.
Instant Pot Potato Soup
- 6 cups of Yukon gold potatoes chopped into 1/2-3/4 inch cubes
- 1 onion
- 3 cups of chicken broth
- 1 tablespoon garlic
- 2-3 cups of milk
- 1 package cream cheese
- 1 – 2 cups of sharp cheddar cheese
- Bacon (optional of course)
- 1 tablespoon parsley
- Salt and Pepper to taste
- 1/2 cup of flour
Cut the potatoes up and estimate approximately 6 cups. I believe I ended up using 10 of these Yukon Gold potatoes. They were on the smaller side. I like to keep the cubes between 1/2 and 3/4 inch.
If you do not bake your bacon, try it and you will never fry again. Dean started doing this years ago and not only does it turn out a nice consistency but no more grease splatter everywhere! You know I like to run an efficient home; I HATE cleaning grease up…. just as much as I hated to clean cast iron pans so those are hidden from Dean since he left one sit for an entire week. Why should I clean it when he used it for like two eggs… uh no. hahaha!
Put on a baking sheet – in the oven at 400 degrees for 10-30 minutes depending on thickness of the bacon. These took about 30 minutes.
As usual, no cutting up onions for me – they go right in the Vitamix (speaking of cleaning – the Vitamix doesn’t have a ton of parts to clean like most food processors. It just needs a rinse and then a drop of dish soap in some water and spin it on high, and it’s clean. That easy!)
I don’t usually use the saute function but I’m going to set the potatoes in the Instant Pot for only 5 minutes, so I need the onions done ahead of time. This is when I will use the saute function. Onions and oil together for a few minutes on saute.
Next is the wine… oh wait… that’s just me after a long day of editing/retouching holiday images for clients with my back which decided to freak out on me again. You know, that back injury from several years ago that left me in excruciating pain for about a year with permanent loss of reflexes/sensation in one leg/foot. So now it’s the other leg/foot – good times….
At any rate… agave wine is my thing right now… Natural muscle relaxant….
Dump two cups of chicken broth, potatoes, salt, pepper, and parsley into the pot and set to manual for 5 minutes. Immediate release when it’s done.
Now add another cup of chicken broth. This next part can be done several ways. You can either combine the milk, flour, and cream cheese in a blender (or in my case, the Vitamix) and then add to the pot or you can put the cream cheese in the pot and let it melt and put the flour in the milk and whisk to combine, then put it in the pot. After this is in, turn the saute mode again just until it bubbles, and stir well. This thickens everything up just like in previous recipes, we have used cornstarch and water to thicken.
You can crumble the bacon and add to the soup. Add a cup of cheddar cheese and allow that to melt as well and use the other to put on top of the soup once it is served. I also like to keep some of the bacon out to place on top and cut up green onions/scallions. Sour cream is also fantastic on it as well.
I used the 8 quart Instant Pot and the 5200 Vitamix for this recipe.