Name: Easy Creamy Potato Soup (Instant Pot)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 pounds Russet potatoes, peeled and cubed; 1 large onion, diced; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated cheddar cheese; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons butter; 4 cups chicken broth; 2 tablespoons all-purpose flour

Imagine a bowl of creamy, comforting potato soup, infused with the subtle sweetness of caramelized onions and the tang of fresh herbs. Each spoonful is a masterclass in texture and flavor, with tender chunks of potato, velvety broth, and a hint of smokiness from the oven-roasted garlic. As you take a sip, the warmth and soothing quality of the soup envelop your senses, transporting you to a cozy mountain cabin on a chilly winter evening. The aroma of melting butter and toasted spices wafts up, teasing your taste buds and leaving you wanting more. It’s the ultimate comfort food, expertly crafted to satisfy your cravings and nurture your soul. See a related recipe that’s just as delicious.

While you’re here, check out our recipe for classic beef stew. It’s a hearty, satisfying dish that’s perfect for a chilly fall evening. The slow-cooked beef is so tender it practically falls apart, and the rich broth is infused with the deep, earthy flavors of onions, carrots, and celery.

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2 pounds Russet potatoes, peeled and cubed
1 large onion, diced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
4 cups chicken broth
2 tablespoons all-purpose flour

Why This Recipe Works

This recipe uses the Instant Pot to quick-cook the potatoes, resulting in a silky smooth finish.
The combination of heavy cream and grated cheddar cheese creates a rich, creamy sauce with a velvety texture.
The roasted garlic adds a deep, nutty flavor that enhances the overall taste of the soup.

Key Ingredients

When it comes to ingredients, quality matters. For the potatoes, look for high-starch Russet or Idaho varieties that yield a fluffy interior and crisp exterior. For the onions, choose sweet and mild yellow onions like Vidalia or Maui. For the cheese, a sharp cheddar like Cabot or Beecher’s will add a pronounced, nutty flavor.

As for the spices and seasonings, feel free to customize to your taste. If you prefer a stronger onion flavor, add an extra clove of roasted garlic or a sprinkle of sautéed onions. If you prefer a lighter spice level, reduce the amount of paprika or omit the cayenne pepper altogether.

Easy Creamy Potato Soup (Instant Pot)

Recipe Courtesy of Our Kitchen

Easy Creamy Potato Soup (Instant Pot)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds Russet potatoes, peeled and cubed

1 large onion, diced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated cheddar cheese

1 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

4 cups chicken broth

2 tablespoons all-purpose flour

Directions

Saute the diced onion, minced garlic, and paprika in butter until softened, about 5 minutes.

Add the cubed potatoes, chicken broth, heavy cream, thyme, salt, and black pepper to the Instant Pot. Close the lid and cook on high pressure for 15-20 minutes or until potatoes are tender.

Stir in the grated cheddar cheese until melted.

Transfer the soup to a blender and puree until smooth. Alternatively, use an immersion blender to puree the soup directly in the pot.

Taste and adjust the seasoning as needed. Serve immediately, garnished with chopped fresh chives or scallions.

Storage & Reheating

Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the soup in the microwave or stovetop, adding a splash of milk or cream to restore the creamy texture if needed.