x

Instant-Pot Creamy Potato Soup

by Christina Cherrier – Updated May 4, 2020
Meal planner
Instant-Pot Creamy  Potato Soup
© Eatwell101.com
Instant-Pot Creamy Ranch Potato Soup - #potato #soup #recipe #eatwell101 - You'll enjoy every spoonful of this rich, flavorful Instant Pot potato soup.

Instant-Pot Creamy Ranch Potato Soup – You’ll enjoy every spoonful of this rich, flavorful Instant Pot potato soup. Rich and velvety, it blends a variety of ingredients including potatoes, celery, garlic, cream cheese, cheddar, celery, and bacon. If you need something to warm you up and keep you satisfied, this creamy potato soup is the one. Enjoy!

instant pot potato soupPhoto credit: © Eatwell101.com

Ingredients list for the Instant-pot Potato Soup

  • 2.5 lbs (1.5kg) Russet potatoes, quartered
  • 1 small onion, chopped
  • 2 cups (500ml) chicken or vegetable broth
  • 4 cloves garlic
  • 1 stalk of celery, chopped
  • Salt and freshly ground black pepper
  • 8 oz (225g) cream cheese
  • 1 (1 oz.) packet dry ranch dressing mix
  • 4 oz (125g) shredded cheddar cheese (about 1 cup)
  • 1.5 cups heavy cream
  • Fresh chopped chives, for garnish
  • Crips bacon bits, for garnish

instant pot potato soupPhoto credit: © Eatwell101.com

how to make potato soupPhoto credit: © Eatwell101.com

recipe potato soupPhoto credit: © Eatwell101.com

recipe potato soupPhoto credit: © Eatwell101.com

recipe potato soupPhoto credit: © Eatwell101.com

potato soup recipePhoto credit: © Eatwell101.com

potato soup recipePhoto credit: © Eatwell101.com

how to make potato soup in the instant potPhoto credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. Add the potatoes, onion, celery, chicken broth, garlic, ranch seasoning, salt, and pepper to the Instant Pot and cook on high for 10 mn.

2. Once done, do a quick release, open the lid carefully and add the cream cheese and cheddar. Use a potato masher to blend the soup together for a  chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.

3. Divide into bowls and top with shredded cheddar, bacon, and chives. Enjoy warm!

Notes:

  • You can keep the potato soup refrigerated in an airtight container for 2 or 3 days; or better, freeze in batch and reheat when needed!

Photo credit: © Eatwell101.com

Play again
Leave a review

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Teresa

    2020-12-05 20:27:42

    I make this recipe all the time - love it! Only thing I do different is I cool the bacon in sauté in the Instapot first. Set bacon aside but leave drippings in pot and then I add everything to the pot and start the soup. Also, your recipe never says when to add the cream. I’ve just been adding it at the end with the cream cheese.

See more reviews
Nutrition Info (Beta version)
* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
Nutrient
Summary
Serving
x
Find recipes you can make right now

Get inspired by recipes you can make with the ingredients you have at home today.

List

About - Contact - Privacy Policy - Your California Privacy Rights - Terms of use - Nutrition & Medical disclaimer - Photo & recipe sharing policy - Faq - Press - Advertise - Legal

COPYRIGHT © 2011 - 2021 EATWELL101®, A REACH MEDIA INC. COMPANY - ALL RIGHTS RESERVED.

1
X
Suggest a correction
14