Instant Pot Potato Soup is made easy in an electric pressure cooker. This vegan & gluten free potato soup recipe is hearty, creamy, and comforting.
Place leftovers in airtight container and store in the refrigerator for up to 5 days.
I would skip the freezing process when it comes to potato soup. Potatoes have an odd texture once they’re defrosted and the soup won’t be as good.
If you prefer a less chunky soup use an immersion blender to give it more of a creamy consistency.
Find it online: https://shaneandsimple.com/instant-pot-potato-soup/