For that warm, soothing feeling, nothing compares to a cup of Instant Pot Potato Soup. This soup’s thick, velvety texture, which combines sautéed onions, soft potatoes, and a dash of heavy cream, is both calming and filling. With a hint of black pepper for the perfect bite and garlic for depth, each spoonful offers a subtle fusion of flavours.
This soup is a quick and delectable way to indulge and is great as an appetiser or a filling dinner on its own. Enjoy this comforting classic while it’s still warm! Take a look at the recipe below, which can be prepared in just 25 minutes.
Table of Contents
Recipe Details
Difficulty: easyServings
4
servingsPrep time
25
minutesIngredients
800g of potatoes
1 medium onion
2 cloves of garlic
500ml of vegetable broth
200ml of heavy cream
Salt to taste
Black pepper to taste
2 tablespoons of olive oil
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Pot
- Blender
- Spoon
- Knife
- Cutting Board
Instructions For Making Instant Pot Potato Soup:
- Peel and chop the potatoes into small cubes.
- Finely chop the onion and garlic.
- In a pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the potatoes to the pot and stir for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and black pepper. Heat through before serving.
Macros:
- Total Calories: 325kcal
- Carbs: 30g
- Proteins: 4g
- Fats: 15g