Creamy Potato Soup

A Soup Perfect for Any Season

This creamy potato soup is very easy to make. It can be made on the stove top, in the instant pot or a slow cooker. It reheats very well so it makes a great make ahead meal. This is also a soup that can be easily frozen. Simple ingredients and great flavor. Everything you are looking for in a soup!

In the recipe card that you will see, there are three methods for making this soup outlined in the steps. You can make this soup on the stove, in your slow cooker or in an instant pot. All methods yield a creamy and delicious soup.

Soup for Summer or Fall

I was raised thinking that eating hot soup in the summer raised your internal temperature closer to the outdoor temperature resulting in you feeling less hot. I have no idea if this is true or not, but what is true is that I love soup year round.

The Instant Pot allows me to make soup in the summer without heating up my house. I have even used the Instant Pot outside on my deck as to not heat up the house anymore than it needs to be. One of my favorite soups to make year round is this Instant Pot Creamy Potato Soup. There are several reasons to love it but the two main reasons are that it is cheap to make and absolutely delicious to eat.

Simple Ingredients

Instant Pot Creamy Potato Soup is made with frozen shredded hash browns, carrots, onions, celery seeds, and cream cheese. Adding a a little Chicken Bouillon and water is what makes the quick and easy broth. Topped with cheddar cheese and some green onion makes it extra special.

It’s a creamy and filling soup that can be a meal all on its own. Whether it’s cold outside or you’re just feeling a little chilly on the inside, I bet you’ll love this tasty soup.

The nice thing about this soup is that it is fairly affordable to make. I was able to get everything at Aldi. Most stores have these ingredients for a fairly reasonable price. You can also modify some ingredients and make it with items from stores like Family Dollar.

I was able to buy my ingredients for this for around $6. This recipe also makes about 12 servings. I make a large batch of this soup and then I freeze single portions for quick lunch or dinner options. I can’t believe how easy this recipe for Instant Pot Creamy Potato Soup is.

This recipe is absolutely perfect on its own but if you are feeling adventurous you can dice up a couple of slices of bacon and sauté the bacon with the carrots and onions.

You can also add some crumbled bacon to the top of the soup when you serve it.

This soup makes a complete meal, but sometimes you are in the mood for something a little more. Some ideas for some perfect pairings for this soup are:

• BLT Sandwiches
• Salad
• Ham & Cheese Sandwiches
• Mini Cucumber Sandwiches
• Veggie Pizza

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Yield: 6 to 8 Servings

Creamy Potato Soup

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This creamy potato soup is very easy to make. It can be made on the stove top, in the instant pot or a slow cooker. It reheats very well so it makes a great make ahead meal. This is also a soup that can be easily frozen. Simple ingredients and great flavor. Everything you are looking for in a soup!

Ingredients

• 1 30oz Bag of Frozen Shredded Hash Browns
• 1 8oz Block of Cream Cheese
• 8 Cups of Water
• 2 Heaping Tablespoons of Chicken Bouillon
• 1 Carrot, Diced
• 1 Medium Sized Yellow Onion, Diced
• 2 teaspoons of Celery Seed, or you can use one stalk of celery, diced
• 2 Tablespoons of Olive Oil or Butter
• 3 Green Onions, Sliced Thin
• 1 C of Shredded Cheddar Cheese

Instructions

1. Set your Instant Pot to the sauté setting on high, add your olive oil, carrots and onions to the pot and cook until soft and slightly brown.
2. Next, add your celery seed and toss with the carrots and onions to get the full flavor out.
3. Next, add your water and chicken bouillon and bring it all to a simmer, then add your bag of frozen hash browns.
4. Turn off your sauté setting on your instant pot, cover with the lid and set the Instant Pot to the Manual setting on high for 12 minutes.
5. When the timer goes off, quick release the steam.
6. Cut your block of cream cheese up in cubes and add it to the Instant Pot, using a whisk, whisk until the cream cheese is melted and the broth is smooth. This will also break up the potatoes just enough to make the soup even creamier but you will still get some great bites of potatoes.
7. When ready to serve, add the soup to your bowls, add some black pepper to the top and also some cheddar cheese and green onions.

1. If making this on the stove, add add your olive oil, carrots and onions to a large soup pot and cook until soft and slightly brown.
2. Next, add your celery seed and toss with the carrots and onions to get the full flavor out.
3. Next, add your water and chicken bouillon and bring it all to a simmer , then add your bag of frozen hash browns.
4. Bring to a simmer and reduce heat to a low simmer and slowly simmer for 90 minutes. Stir occasionally.
5. Cut your block of cream cheese up in cubes and add it to the pot using a whisk, whisk until the cream cheese is melted and the broth is smooth. This will also break up the potatoes just enough to make the soup even creamier but you will still get some great bites of potatoes.
6. When ready to serve, add the soup to your bowls, add some black pepper to the top and also some cheddar cheese and green onions.

**If making this in a slow cooker, follow steps one and two and then add add everything to a slow cooker minus the cream cheese. Cook on low 6 to 8 hours and in the last hour add the cream cheese, whisking occasionally until the cream cheese is smooth.