Explore Recipes Popular Recipes Recent Recipes Add Recipe From URL Add Custom Recipe Meal Planner Shopping List Login Create Account About Us Contact Terms of Use Privacy Get the iOS App
Recipe By: Chris McCulken Kelly
Shared By Chris McCulken Kelly

Potato Soup


  • 1 TBSP butter
  • 3 Cloves Garlic
  • 2 LBS yellow/Yukon gold potatoes peeled and cut into small chunks
  • 1 Qt Vegetable broth
  • 1/2 C Half and half
  • 1/2 C Whole milk
  • 1/2 - 3/4 C Shredded Cheddar Cheese
  • 6 Slices is Bacon (or real bacon bits)
  • 2 TSP Kosher salt (or more to taste)
  • 1/4 TSP pepper (or more to taste)
  • Green onion and sour cream optional


Using the sauté feature, add butter and garlic and sauté for 2-3 minutes.

Add the diced potatoes and broth.

Place the cover on the Instant Pot, close the valve, and set the timer for manual (high) for 6 minutes.

Once the pot beeps allow the pressure to release.

Using the immersion blender, blend until smooth. Once blended add milk, half and half, and cheese. Mix well.

Add salt and pepper to taste.

Garnish with bacon, sour cream, and bacon if desired.

Save Recipe

You Might Also Enjoy These Recipes:

Thai Peanut Chicken And Sweet Potato Noodles (Video) - Iowa Girl Eats
Chicken And Corn Soup
Lowther Tribe
Tomato Soup
Spiced Chicken, Spinach & Sweet Potato Stew
Get RecipeCloud App for iPhone or iPad

Discover. Cook. Share.

Get RecipeCloud For iPhone or iPad Today

Download from The App Store

Please Sign In First

Sign In Create Account

Please Sign In First

Sign In Create Account

Create Book


Please Sign In First

Sign In Create Account