CREAMY INSTANT POT POTATO SOUP
Creamy Instant Pot Potato Soup is a delicious and easy-to-make soup that is perfect for a cozy dinner or lunch.
Ingredients
- Russet Potatoes: Through some trial and error, I’ve found that russet potatoes yield the best results for creamy potato soup. Potatoes with waxy peels like yukon gold or red potatoes will also work but may produce a slight different texture.
- Raw Cashews: Not roasted! We need all of that delicious fat and no extra salt to get the creaminess we’re looking for in this dairy-free potato soup.
- Coconut Milk: Opt for unsweetened full-fat coconut milk; not light or low-fat. We need all of the fat in this ingredient to help make the potato soup super creamy.
Instructions
- Set the Instant Pot on the sauté setting. Melt the ghee and add the bacon. You could also use bacon grease, instead of ghee. Sauté the bacon uncovered for 1-2 minutes, then add the minced garlic and onion. Cook until onion is translucent.
- Press cancel on the Instant Pot. Add the potatoes, salt, pepper, and chicken broth.
- Then, secure the lid on until it’s locked in place, and turn the knob to “sealing.” Cook on manual for 10 minutes. The Instant pot will take about 10 minutes to come to pressure before it starts to count down.
- Once the timer goes off, manually release the pressure.
- Add the coconut milk, cashews, and four ladles of the potato and broth mixture to a blender. (You could also use an immersion blender.) Blend until very smooth. Pour the mixture into the instant pot, and stir to combine. Add salt and pepper to taste, and serve warm with chopped green onions and extra bacon crumbles for garnish. Enjoy!
Nutrition
Calories: 300kcalCarbohydrates: 15gFat: 20g