This Pressure Cooker Potato Soup is creamy, cozy, and the perfect cold-weather soup. Topped with all the fixings, loaded potato soup comes together quickly in the Fissler Souspreme Multi Pot. This post was sponsored by Fissler. All opinions are my own
If I could choose only one soup to eat forever, it would have to be potato soup.
I’m quite obsessed with soup, which isn’t a secret. But potato soup will always have a place in my heart.
It is so comforting, and the absolute perfect winter and chilly weather soup.
As a teenager, I used to work at a chain steakhouse that is pretty popular for their loaded potato soup. I’m sure you know the one! I ate endless amounts of that soup. I couldn’t even begin to imagine how many bowls I’ve had over the years working there.
But it’s so easy to make your own potato soup at home.
This Pressure Cooker Potato Soup has loads of flavor and cooks up in no time, thanks to the Fissler Souspreme Multi Pot.
The 6th generation, family-owned German company creates premium, high-quality cookware. The Souspreme Multi Pot is a cook’s dream. It features 18 one-touch cooking programs, including sous vide and pressure cooker.
It has been making my holiday prep and wintry recipes — soups, stews, and cozy comfort foods — a breeze! Besides pressure cooking and sous vide, the Souspreme Multi Pot also features fermenting, slow cooking, and one-touch buttons for soup, beans, grains, chili, yogurt, and more.
This Pressure Cooker Potato Soup comes together in about 30 minutes.
I hope you make and enjoy this Pressure Cooker Loaded Potato Soup! What is your favorite cold-weather soup? Let us know below, and be sure to enter the Fissler giveaway!Print
This Pressure Cooker Potato Soup is creamy, cozy, and the perfect cold-weather soup. Topped with all the fixings, loaded potato soup comes together quickly in the Fissler Souspreme Multi Pot.
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon chopped dried thyme
- 1/4 teaspoon dried oregano
- 3 pounds gold potatoes, peeled and diced
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 1 cup Half and Half
- 4 ounces cream cheese, cubed and softened
- 1 cup cheddar, plus more for topping
- Chopped cooked bacon, for topping
- Chopped chives, for topping
- Salt and pepper, to taste
- On the sauté setting, melt the butter and cook the onions and celery until softened. Add the garlic, thyme, and oregano and cook until fragrant. Season to taste with salt and pepper.
- Add in the potatoes and broth. Lock the lid and switch to the soup setting. When finished cooking, carefully do an instant pressure release and turn on the sauté setting again. Using a potato masher, mash about 1/3 of the potatoes.
- Whisk 1/4 cup of the Half and Half into the cornstarch to dissolve and create a slurry. Stir in the slurry, Half and Half cream, and the softened cream cheese until combined. Stir in the cheddar and season with salt and pepper, as needed. Bring the soup to a simmer and simmer until thickened.
- Serve soup topped with additional cheddar, bacon, and chives.
- Serving Size: 1 serving
- Calories: 394
- Sugar: 4.6g
- Sodium: 803mg
- Fat: 18.7g
- Carbohydrates: 43.1g
- Fiber: 6.7g
- Protein: 15g
- Cholesterol: 53mg