Instant Pot Potato Soup With Cream Cheese
Easy, creamy and delicious potato soup made with yukon gold potatoes, cream, milk and butter in the instant pot pressure cooker. Simple, perfect and great for weeknight dinners or holidays or anytime you want a cheesy, delicious potato soup!
Servings 8
Calories 377kcal
Ingredients
- 6 large yukon gold potatoes or use russet potatoes
- 1 cup water
- 2 cups milk
- salt adjust to taste
- ¼ cup corn optional
- 1 stick butter
- 8 oz cream cheese (I used Philadelphia cream cheese block)
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper optional, adjust to your taste
Instructions
- Wash the potatoes very well, peel the potatoes and place them in the inner pot of instant pot pressure cooker.
- Add milk, water, butter, salt, corn (if using) and seasonings, close the instant pot with lid in sealing position.
- Cook in high pressure for 30 minutes.
- Once the cooking is done, press cancel and wait for a natural pressure release.
- Once the pressure is all released, carefully open the instant pot lid.
- Using a potato masher, carefully mash the cooked yukon gold potatoes. You do not need to mash this a lot, as little chunks of potatoes are great for the best soup texture.
- Place the cream cheese block also in the instant pot, mash the cheese using the potato masher and stir well to combine with the soup.
- Also add heavy cream and you may add more white pepper if desired, stir well with the soup and serve hot for best results!
Nutrition
Calories: 377kcal | Carbohydrates: 29g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 219mg | Potassium: 712mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1093IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 1mg