Over the last few months we have made several forms of potato soup — potato soup with coconut milk, creamy potato soup… but this one tops BOTH of those.
It’s creamy, slightly chunky, full of flavor, and topped with all the best garnishes – green onions from the garden out back, and a little aged, organic gouda cheese. Definitely amazing – even more amazing with a few fresh slices of sourdough bread.
If you have an Instant Pot, then all the better ~ because it’s literally an easy meal. There is no denying that we love our pot, it makes our dinners a breeze almost every, single night.
One of the best things about this soup is the heavy cream – if you buy Raw Milk, you can use that in lieu of the heavy cream. When we open a new gallon (and we go through about 5 gallons a week), the first cup or so is usually heavy cream.
So all we have to do is pour off the top cup and we have instant heavy cream – but if you don’t buy raw milk, then you can pick up Horizon Organic Heavy Cream at Costco – 64 oz. will run you just $9.99.
- 8-9 Russet or Red-Skin Potatoes, skin on, diced
- 1 Carrot, diced
- 1/2 Onion, diced
- 2-3 cloves Garlic, diced
- 3 C. Organic Chicken Broth
- 3/4 C. Heavy Cream
- 4 oz Butter
- Salt & Pepper, to taste
- Optional: Garnish with shredded Cheese, Green Onions
- In your Instant Pot, add the potatoes, carrot, onion, garlic, broth and butter.
- Put the lid on the Instant Pot, and set the pot to Manual (High) for 10 minutes & ensure the valve is closed completely.
- Once the pot beeps, release the pressure, and use your Immersion Blender to blend half of the contents (you want half to be creamy and half to be chunky).
- If you don't have an immersion blender, remove half of the pot and blend, then pour back in.
- Add the heavy cream, and season with salt & pepper.
- Garnish with green onions, shredded cheese and sour cream, if desired.
- Leftover soup can be refrigerated for 3-4 days - it's best kept in canning jars.