A hearty and creamy gluten-free potato soup the whole family will love.
It's no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.
What's special about this recipe?
There are a few things that I'd say set this pressure cooker potato soup apart from most. First and foremost... it's gluten-free - which means my wife can actually eat it! That's one of my biggest goals in life - creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I'm not the biggest fan of puréed potato soups.
And the AMAZING Result…
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Pressure Cooker Potato Soup
- 4 bacon strips cooked, fat reserved
- 2 Tbsp. oil preferably bacon fat
- ½ cups yellow onions diced
- ⅓ cup celery diced
- 2 ½ tsp. salt divided
- 1 Tbsp. garlic minced
- 4 lbs. russet potatoes peeled, cut into ½-inch cubes
- 4 cups chicken broth
- 1 Tbsp. cornstarch
- ¼ cup water
- 1 cup heavy cream
- Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!
- Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and ½ teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
- Add garlic and cook for one minute more.
- Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.
- Meanwhile... In a small bowl, combine cornstarch and water.
- Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.
- Pour in cream and mix well one last time.
- Serve topped with cheese, bacon, and green onions.
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