Pressure Cooker Potato Soup

Pressure Cooker Potato Soup

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.

The Process

Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 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.

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.

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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5 from 1 vote

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Pressure Cooker Potato Soup

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 283 kcal

Author The Foodie Eats

Ingredients

• 4 bacon strips cooked, fat reserved
• 2 Tbsp. oil preferably bacon fat
• 1/2 cups yellow onions diced
• 1/3 cup celery diced
• 2 1/2 tsp. salt divided
• 1 Tbsp. garlic minced
• 4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
• 4 cups chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
• 1 cup heavy cream

Instructions

1. 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!

2. Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

3. Add garlic and cook for one minute more.

4. 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.

5. Meanwhile... In a small bowl, combine cornstarch and water.

6. 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.

7. Pour in cream and mix well one last time.

8. Serve topped with cheese, bacon, and green onions.

Nutrition Facts

Pressure Cooker Potato Soup

Amount Per Serving

Calories 283 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 32mg 11%

Sodium 527mg 22%

Potassium 881mg 25%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 1g

Protein 6g 12%

Vitamin A 7.3%

Vitamin C 14.1%

Calcium 4.9%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

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