Potato Soup is comforting, fast, and loaded with so many veggies. The perfect nutrient-dense comfort food for the end of the week when you need to clean your fridge out and want a fast, easy dinner.
Shhhhh. Don’t tell your picky eaters, but you can get away with almost any vegetable and then use your emulsifier to make it as creamy as your heart desires. My most popular vegetable additions that have made it to the end of the week and needed second life include broccoli, parsnips, and mashed potatoes. I have even added cooked grains like rice or quinoa; however, it does change the texture a tiny bit, but nobody complained.
The instant pot cooks the vegetable quickly, making what used to be a half-day process into less than an hour. One thing that makes this great is that I can have all the ingredients chopped and ready to go so that when I get home, I can throw them in the pot while the kids unwind and share their day.
This is a go-to recipe that even my little one asks for. It is the perfect nutrient-dense comfort food!
It is best served with homemade bread like my favorite multigrain cereal bread to dip and enjoy.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35-40 minutes
Servings 6 servings
Ingredients
- 2 lbs favorite potatoes about 6 medium
- 3 cups low sodium chicken broth
- 2 large carrots peeled and sliced
- 2 rib celery with tops chopped
- 3 green onions (substitute with 1 tsp onion powder)
- 1 clove of minced garlic
- 1 Tablespoon dried parsley (fresh is best)
- 1 teaspoon dried thyme (a handful of fresh is better)
- 1 cup evaporated milk (sub with any cream )
- 2 tablespoons corn starch
- Parsley, cheese, green onions, and/or bacon for garnish
Optional but recommended: Sweet Potato (the white potato that is sweet), yam (the orange potato that everyone calls a “sweet potato”), broccoli, cauliflower, and veggies leftover from the week that need a new purpose.
Instructions
- Slice and cut potatoes, carrots, celery, and optional veggies into uniform cubes and add to the Instant Pot.
- Add broth, garlic, parsley, thyme, onion powder, and pepper. Put the lid on, turn the valve to sealing and select manual, high pressure, for 3 minutes.
- Plan on 20 to 30 min. It takes time to build pressure and to allow a gradual release by slowly opening the valve to release the pressure.
- When the lid is off, turn the Instant Pot to saute.
- Whisk together the evaporated milk. If it needs to be thicker, add corn starch or a preferred alternative and stir it into the soup. Emulsify or blend until you reach a desired creamy consistency. Cook and stir until thickened. Salt and pepper to taste.
Serve with garnish - Enjoy your creamy Instant Pot Potato Soup that is comforting and loaded with many veggies as you want to sneak in.
If you try this creamy Instant Pot Potato Soup, I would love to hear your results. I dare you to share in our Lifestyle from Scratch community.