Creamy Potato Soup
This creamy potato soup combines tender potatoes, rich dairy, and savory aromatics into a comforting bowl of warmth made fast and flavorful in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 cups potatoes peeled and diced
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese shredded
- 2 tablespoons green onions chopped, optional
Instructions
Instructions
- Melt butter in a large pot over medium heat until fully melted.
- Add diced onion and minced garlic. Sauté for 3-4 minutes until onion becomes translucent.
- Add peeled and diced potatoes along with chicken broth. Stir to combine.
- Bring the mixture to a boil and then cook under pressure for 15-20 minutes.
- Allow natural pressure release for about 10-15 minutes.
- Using an immersion blender, blend soup until smooth or leave a few chunks based on preference.
- Stir in milk and heavy cream. Heat over low heat for 5 minutes.
- Season with salt and black pepper. Serve topped with cheddar cheese and green onions if desired.
Notes
Use frozen or pre-diced ingredients to save on prep time. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.