Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (960ml) vegetable or chicken broth
  • 1 cup (240ml) whole milk or heavy cream
  • 1 tsp (5g) salt (to taste)
  • ½ tsp (2g) black pepper
  • 1 tsp (5g) dried thyme (or fresh, if available)
  • 1 tbsp (15ml) olive oil or unsalted butter
  • Optional: toppings such as crumbled bacon, shredded cheese, or chopped chives

Instructions:

  1. Set the Instant Pot to the 'Sauté' mode, add olive oil or butter. Once hot, add the diced onion. Sauté until tender and translucent (3-4 minutes). Stir in the minced garlic and sauté for an additional minute until fragrant.
  2. Add the diced potatoes, thyme, salt, and black pepper. Pour in the broth, ensuring the potatoes are submerged.
  3. Close the lid and set the valve to the sealing position. Select 'Manual' or 'Pressure Cook' and cook on high pressure for 8 minutes.
  4. After cooking, carefully perform a quick release of pressure by switching the valve to venting.
  5. Once steam has released, use an immersion blender directly in the pot to blend until smooth. (Alternatively, transfer the soup in batches to a standard blender.)
  6. Return the blended soup to the pot (if necessary), and stir in the milk or heavy cream until well combined.
  7. Taste and adjust seasoning (salt and pepper) as needed.
  8. Ladle into bowls and add desired toppings.