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potato soup in a blue bowl
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5 from 4 votes

Pressure Cooker Potato Soup Recipe

Easy & Delicious potato soup with a hint of nutmeg and cherry brandy
Prep Time10 mins
Cook Time20 mins
Time to Pressure & Natural Release13 mins
Total Time43 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 449kcal
Author: Louise

Equipment

  • Pressure Cooker

Ingredients

Seasonings

  • 1 teaspoons sea salt
  • ½ teaspoon black pepper
  • ¼-½ teaspoon nutmeg

Potato Soup

  • 4 Tablespoons salted butter
  • 1 medium sweet onion
  • 1-2 bulbs garlic about 24 garlic cloves
  • 3 lbs Russet Potatoes
  • 2 Tablespoons cherry brandy optional
  • 2 cups chicken broth or stock divided in recipe
  • 8 ounces cream cheese
  • 3 ounces smoked gouda or cheese of choice
  • 1 cup heavy cream
  • 2-3 green onions

Instructions

  • Get the cream cheese out of the fridge to come to room temperature. Dice the onion into ¼-½" dice. Peel the garlic cloves. Grate the cheese.
  • Heat the inner pot on high sear/sauté and add butter. Add the diced onions and reduce the heat to medium. Allow the onions to cook until they begin to brown.
  • Peel & cut the potatoes into 1-2" cubes and add to the pot. Add the garlic cloves, salt, and pepper. Stir and cook for about 3-5 minutes.
  • Pour in the cherry brandy if using (or use the chicken stock) and scrape the bottom of the pot to make sure nothing is stuck to the bottom. Pour in ONE cup of chicken broth and put the pressure lid on. Turn the valve to SEAL and set the pressure for 10 minutes. When the time is up allow the pot to natural release for 5 minutes, then manually release the remaining pressure.
  • Remove the lid and use a spoon or nylon potato masher to break up the potatoes. Add the cream cheese and grated smoked gouda. Stir to combine and allow the cheeses to melt. Add in ½ cup of chicken broth and ½ cup of heavy cream and stir or use potato masher until the soup is the texture you desire. Add in the remaining chicken broth and heavy cream if the soup needs to be a little thinner. I have always used the entire amount, but if you like I thicker potato soup, you may not want to.
  • Chop the green onions and stir into the soup. Salt and pepper to taste. Serve & Enjoy!

Notes

Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.

Nutrition

Serving: 1cup | Calories: 449kcal | Carbohydrates: 37g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 757mg | Potassium: 892mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 2mg