Instant Pot Cream of Potato Soup Recipe
Prep Time:
10 minutes
Cook Time:
18 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 leek, whites finely chopped and green leaves left whole
  • 5 cloves garlic, chopped
  • 1 cup chopped celery
  • 3 Idaho potatoes, peeled and diced
  • 4 cups vegetable stock
  • 3 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon salt, or to taste
  • ½ tablespoon pepper, or to taste
  • ½ cup instant potato flakes
  • ¼ cup sour cream
  • 1 cup heavy whipping cream
Directions
  1. Set the Instant Pot to sauté mode. Add the oil. Once hot, add the white parts of the leek, garlic, and celery. Cook until softened, about 2–3 minutes. Turn the Instant Pot to "Cancel/Off."
  2. Add the potatoes, vegetable stock, the greens of the leeks, bay leaves, thyme, salt, and pepper. Close the lid, then set to "Manual/Pressure." Set the time for 4 minutes.
  3. The Instant Pot will come to pressure for 5–10 minutes, then cook for 4 minutes. Once the timer runs out, quick release the pressure by turning the knob to "Venting."
  4. Open the lid. Mash the mixture using a potato masher; optionally, you can transfer to a blender to blend smooth.
  5. While hot, stir in the potato flakes, heavy cream, and sour cream. Stir well to activate the potato flakes. For thicker soup, add more flakes. To thin the soup, add more heavy cream. Season to taste with salt and pepper.
  6. Divide into bowls and garnish with scallions and red pepper flakes to serve.