If you are like me, you crave something warm, hearty, and comforting during these cold dark days of winter. Potato soup is just one of those foods that immediately warm you from the inside. My husband isn’t too keen on soup, but this recipe he LOVES!! Because I am using my Instant Pot, you can be eating this yummy soup in no time! So let’s get started. (My Youtube video of me making this delicious recipe is at the bottom of this post.)
Ingredients you will need:
- 3 to 4 pounds of Yukon gold potatoes
- 3 tablespoons of butter
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 tablespoon salt (or more to taste)
- Pepper to taste
- Chicken broth (enough to cover potatoes)
- 1 ½ Cup of milk
- 1 Cup of sour cream
- 1 Cup of shredded cheddar cheese (plus extra for topping)
- Corn starch/water to thicken broth.
- Bacon (optional)
Peel and cube your potatoes. You can just wash and cube the potatoes if you like the skins.
Use the sauté function on your Instant Pot to melt the 3 tablespoons of butter.
Once the butter has melted, add your potatoes to the pot and stir them around in the butter.
Cook your potatoes in the butter a few minutes to create a brown crust on the bottom of your pan. I feel like this step adds so much flavor to the soup.
Once the crust has started to form, it’s time to add in the garlic powder, onion powder, red pepper flakes, salt, and pepper. Stir the seasonings in with the potatoes.
Then add in enough chicken broth to cover the potatoes and scrape all those bits off the bottom of the pot.
Turn off the sauté function, add lid, and turn dial to sealing. Press the manual button and set 10 minutes on the display. Once it has cooked for the 10 minutes, let it sit untouched for an additional 10 minutes. Release the pressure by turning the dial to venting. Once the pin has dropped, remove the lid, and return the pot to the sauté mode.
Stir in the milk and sour cream. Once combined, stir in the shredded cheese.
At this point, add the cornstarch/water slurry. The slurry is equal parts cornstarch and water, shaken in a separate container, and added slowly to thicken the broth to your desired consistency. I used about 2 tablespoons of each.
As you can see, the soup has now taken on the consistence and color that I am looking for.
You can add more salt and pepper to taste, scoop into mugs or bowls, and top each serving with extra shredded cheddar cheese and bacon bits.
This soup is the epitome of comfort food (in my humble opinion!) I hope you give it a try!
Cheers to amazing potato soup!
Krissy