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Instant Pot Potato Soup - Real Food Dinner Version

Earthy, rich, and comforting this Real Food version of our Potato Soup makes use of the efficiency of the Instant Pot for a simple homemade dinner perfect to warm up any chilly day. Topped with bits of smoky bacon and shredded cheddar this satisfying soup can be frozen to enjoy anytime.
4 Servings Recipe By Pin Print
Instant Pot Potato Soup - Real Food Dinner Version

Ingredients

  • 2 cups dice Yukon Gold Potato
  • ½ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Season Salt
  • 3 ¼ cups Chicken Broth/Stock
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 6 ⅓ ounces soften Cream Cheese
  • ¼ cups Cheddar Cheese, Mild - Shredded
  • ⅛ cups cook and dice Bacon

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add potatoes, onion, garlic, seasoning and chicken stock to Instant Pot.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  5. Quick release pressure.
  6. Hit cancel and then saute.
  7. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  8. Garnish with cheddar cheese and bacon.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes among indicated number of round containers.
  2. Cover with onion, garlic, seasoning and chicken broth, making sure potatoes are completely submerged in liquid. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents of round container into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  5. Quick release pressure.
  6. Hit cancel and then saute.
  7. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  8. Garnish with cheddar cheese and bacon.

2 Comments

Join the discussion
  1. Was this recipe recently edited? I have made it a few times and I know I’m the past it called for 2 packages cream cheese, but I can’t remember all the other ingredient amounts. It also made much more than 4 servings.

    1. This recipe still calls for cream cheese, it is listed in the “serving day” ingredients. If you are cooking it to serve you would add those right away. As for the quantity, yes, we did make an adjustment to many of our Instant Pot recipes to yield a standard 4 servings. When folks were trying out the IP with larger serving quantities we were running into more inconsistencies. If you would like to be able to adjust your serving size, you can do so as a member.

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