30 Minute Instant Pot Creamy Potato Soup

dump & go instant pot soup (can be modified for a slow cooker)

perfect for sick days, this soup is easily assembled & can be modified with on-hand ingredients
Ingredients:
  • 1/2 onion, chopped
  • 3 stalks celery, chopped*
  • 1 medium carrot, chopped*
  • 1 bag frozen, diced hash brown potatoes
  • 1 1/2c shredded cheddar cheese
  • 32 Oz Chicken Broth
  • 1c whole milk
  • 4oz cream cheese (room temp, cut in cubes)
  • 3 Tbsp flour
  • Butter
  • Salt
  • Pepper
  • Bacon & chives*
Directions:
  • Press “Sauté” on instant pot
  • Add 1 Tbsp butter, onion, celery & carrots to pot & cook, stirring continuously, until sautéed (about 5 minutes)
  • Add flour and continue stirring 1 minute*
  • Turn off sauté & add chicken broth, scraping any fond from pan.*
  • Add frozen potatoes and season to taste
  • Cook on “manual” setting for 20 minutes, with the pressure on High and valve on sealed
  • When time is up open the instant pot, select sauté again and fold in cream cheese, cheddar, and milk until completely incorporated into the soup*
  • Serve soup from insta pot with preferred toppings*

you made it! tips & tricks!

  • To make in slow cooker (or to slowly cook in instant pot) sauté veggies in a separate pan and add veggies flour, chicken stock, and potatoes to slow cook on high for 5-6 hours. The cream cheese & cheddar will take a little bit longer to cook towards the end but it should still incorporate.
  • Celery and carrot are not necessary but add great flavor to this soup. When I was making this I was sick & didn’t want to leave the house so I just used what I had on hand.
  • All potatoes can use a lil bacon & chives let’s be honest.
  • When adding the flour to the sautéed veggies the goal is for the moisture from the veggies to thicken, you don’t want this to burn so it’s important to work it in quickly.
  • Fond is all the good yummy brown bits either on the bottom of your saucepan or in this case your instant pot. Onions tend to stick in my experience but I love a good, golden brown, caramelized onion.
  • When adding the cream cheese in make sure the ingredients are warm enough to melt it. I find the sauté function works perfectly for this but when slow cooking just give it patience.
  • The soup will seem thin at first but once you allow it to cool off in your bowl it will thicken quite a bit although worst case scenario here you add too much cheese to thicken it and get cheesy mashed potato consistency instead of potato soup consistency. Not ideal but not the end of the world here.
  • I add fresh ground pepper to everything so the end is when I add copious amounts. Unfortunately I was out of green onion & bacon, otherwise known as staples of my kitchen
  • This recipe makes enough soup for about 4 servings if your serving size is 1.5 bowls.

I hope you enjoy this recipe as much as I do. This is one of my favorite dump & go instant pot dinners, especially during cold winter months & cold & flu season.

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