Get ready to transform your ordinary weeknight dinner into an extraordinary culinary experience with this mouthwatering Instant Pot White Cheddar Potato Soup! Imagine diving into a bowl of velvety, cheesy goodness that's ready in just 35 minutes - no long hours of cooking, no complicated techniques, just pure, comforting deliciousness that will have your family begging for seconds. Whether you're a busy parent, a working professional, or just someone who loves incredible food without spending hours in the kitchen, this recipe is your new secret weapon for instant meal satisfaction.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup white cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Prepare ingredients by peeling and dicing potatoes into 1-inch cubes, finely chopping the onion, and measuring out all other ingredients.
- Turn on Instant Pot and select the Sauté function. Add butter and allow it to melt completely, then add chopped onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Add diced potatoes to the Instant Pot and stir to combine with the onions, coating them in the melted butter.
- Pour vegetable broth over the potatoes and onions, ensuring potatoes are mostly submerged. Add a pinch of salt and pepper.
- Close the Instant Pot lid, set the valve to sealing position, and select Manual/Pressure Cook mode. Cook on high pressure for 10 minutes.
- Once cooking cycle completes, perform a quick release of pressure by carefully turning the valve to venting position.
- Open the lid and use a potato masher or immersion blender to partially mash some potatoes, creating a creamy texture while leaving some chunks.
- Stir in heavy cream and gradually add shredded white cheddar cheese, mixing until cheese is completely melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnishing with extra cheese, chopped chives, or crispy bacon bits.
Tips
- Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- For extra flavor, consider adding minced garlic with the onions during sautéing.
- Use freshly shredded cheese for the smoothest melting and best flavor.
- Don't skip the quick release method to prevent overcooking the potatoes.
- If you prefer a completely smooth soup, use an immersion blender to puree all potatoes.
- Experiment with garnishes like crispy bacon, green onions, or a dollop of sour cream.
- Leftover soup can be stored in the refrigerator for 3-4 days and reheats beautifully.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
