Smoky Instant Pot Potato Soup [without the cream]

I wasn’t lying when I said I was in a soup mood. This particular soup resulted from an experiment. I had four fairly large red potatoes on the counter for a few days and I kept thinking – I bet I could make that into a soup in the Instant Pot. 

I finally jumped in and took a chance. With great results, I might add. I wanted a creamy soup, pureed. But I didn’t want to add any cream or milk to it. Immersion blender to the rescue. 

The deep burnt orange color of the soup comes from two things.

Smoked paprika, which is one of my favorite spices. I use it in everything. And then instead of stock, I used Vegetable Better Than Bouillon.

I steered clear of bouillon for years due to the sodium content and potential presence of MSG. But when I was photographing the cookbook, Simply Soup, a couple years ago (wow, has it really been two years?!), many of the recipes called for bouillon so I had to find an option I was okay with. 

Now, I love using that product in my soups. It’s even better that Costco sells a large jar for a great price, and it comes in reduced sodium. I usually keep the Vegetable and Chicken varieties on hand for when I don’ t have homemade stock. 

Once the soup was cooked in the Instant Pot, I used the immersion blender to puree it so that it would be thick and smooth. It reminds me a lot of my favorite cream of vegetable soups I used to eat when we traveled to Ireland. They were some of my favorites. 

Serve this warm with some chives, or go crazy and add croutons, crackers, bacon bits, and cheese.

INGREDIENTS

1 1/2 tablespoons unsalted butter
1/3 cup chopped yellow onion
2 garlic cloves, chopped
1 teaspoon fine sea salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 large red potatoes, peeled and chopped (about 2 cups)
3 cups water
1 tablespoon vegetable bouillon paste (I use Better Than Boullion)
Chopped chives for garnish

PREPARATION

Turn your Instant Pot (mine is the 6 quart) to sautee and add the butter to melt. Stir in the onion and garlic and cook for 5 minutes, until softened. Add the salt, smoked paprika, garlic powder, and pepper. Stir well. Stir in the potatoes and turn the Instant Pot off. 

Add the water and the boullion paste and stir well so that all ingredients are combined. Secure the lid and set the pressure valve to sealed. Cook on manual, high, for 12 minutes. Let the pressure drain naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure. Turn the Instant Pot off.

Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a blender to puree it. Serve warm, garnished with chives.