Instant Pot Potato Soup (with Stovetop Directions Too!)
Serves: 8
 
Ingredients
  • 1 pound uncooked Italian sausage
  • 1 small yellow onion, diced
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 4 cups water
  • 1 tablespoon chicken bouillon
  • 6 yellow potatoes, diced (about 3 pounds)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ cup half and half (not milk)
  • 2 cups chopped kale
  • ¼ cup freshly grated Parmesan cheese, plus more for topping
  • 2 tablespoons cooked crumbled bacon (very optional)
Instructions
  1. Turn your Instant Pot onto saute mode, and add the sausage. Chop the onion, and stir it in with the sausage. Continue cooking until the sausage is no longer pink, and is starting to turn brown in spots. Drain.
  2. Add the garlic, celery, and carrots, and continue to saute for 2-3 minutes.
  3. Pour in the water, then add the chicken bouillon, potatoes, herbs, and salt. Give the soup a stir, then lock the lid in place. Make sure the release valve is closed, and cook on high pressure for 7 minutes. When the timer goes off, turn the valve to quick release the pressure.
  4. Add half & half, then to do a few quick pulses with an immersion blender to add some extra creaminess to the soup (you could also blend part of the soup in a regular blender, then add it back to the pot). Stir in the chopped kale and ¼ cup freshly grated Parmesan cheese.
  5. Serve soup in bowls, garnished with additional Parmesan cheese and optional bacon crumbles.
Notes
To substitute fresh herbs, use 1 tablespoon fresh herb in place of the 1 teaspoon dried herb.

If preparing this soup on the stove, simmer it for 20 minutes after adding the potatoes. Remove from heat before adding half and half.

You can make this in a slow cooker too. Saute the sausage, onion, carrots, celery, and garlic in a skillet, then place in a slow cooker. Add the potatoes, herbs, salt, and broth, then cook on high for 6 hours. Add the half and half, then do a couple of quick pulses with an immersion blender (or blend part of the soup in a blender, then add it back to the pot). Stir in the kale and Parmesan. Serve the soup topped with additional Parmesan cheese and optional bacon crumbles.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/instant-pot-potato-soup/