Heat Olive Oil in the Instant Pot. As the oil shimmers, add the chopped Onions, Garlic, Chopped Potatoes and Bay Leaf. Season with salt and pepper. Saute for 2-3 minutes until fragrant.
Pour Chicken Broth over it and stir to combine. Cover with the lid and pressure cook for 10 minutes. After it gets cooked, quick release the pressure.
Remove the Bay Leaf. Stir in heavy cream and serve hot. Garnish with freshly grated Sharp Cheddar Cheese, Chopped Parsley and serve. (You can also garnish with crispy fried bacon bits, freshly chopped green onions and chives.
Video
Notes
How to make Potato Soup in the Crock Pot?
You can easily make this Potato Soup in the Crock pot. Saute everything (Potatoes, Onion, Garlic along with seasonings and Bay Leaf) for 2-3 minutes in a skillet.Dump in the crockpot and cover cook on low for eight hours or on high for four hours.After the potatoes gets cooked in the slow cooker use an immersion blender to blend the potatoes until smooth if you want to chunky potato soup then you can leave some of the potato chunks as is.You can Blend the soup in a high speed mixer but make sure the soup cools down completely to room temperature before you blend it in a mixer. Also blend in batches.
How to make Potato soup in the Dutch pot
Heat olive oil in the Dutch pot and sauté onion and garlic along with the potatoes and saute until fragrant.Then add the chicken broth and cava cook for 5 to 10 minutes or until the potatoes soften and get cooked then use an immersion blender to blend the potatoes store in the heavy cream and syrup.
Nutrition
Nutrition Facts
Creamy Potato Soup
Amount Per Serving (3 servings)
Calories 588Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 148mg49%
Sodium 1624mg71%
Potassium 977mg28%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 2g2%
Protein 16g32%
Vitamin A 1553IU31%
Vitamin C 47mg57%
Calcium 363mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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