Potato Soup with Instant Potatoes Recipe

Using instant potatoes to make a creamy, comforting soup is a game changer for busy cooks. This recipe turns pantry staples into a rich, hearty meal that’s ready in no time—perfect for chilly nights, quick lunches, or simple weeknight dinners.

Whether you’re craving something cozy or need a last-minute meal solution, this potato soup delivers the same creamy satisfaction of traditional recipes without all the peeling and boiling. With a few basic ingredients, you can whip up a smooth and savory soup in under 30 minutes.

How to Make Potato Soup with Instant Potatoes?

This quick and delicious soup relies on instant mashed potatoes to create a thick, velvety base packed with flavor and warmth.

Here’s how you can make it at home.

Ingredients

Base Ingredients

• 4 cups chicken broth (or vegetable broth for vegetarian option)

• 1½ cups instant mashed potato flakes

• 1 cup whole milk (or half-and-half for creamier texture)

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

Optional Add-ins

• ½ cup chopped cooked bacon

• ½ cup chopped green onions

• ½ cup frozen or canned corn

• Dash of hot sauce or paprika for a kick

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Preparing Instructions

1. Warm the Broth
   In a large saucepan over medium heat, bring chicken broth to a simmer.

2. Add Seasonings
   Stir in garlic powder, onion powder, salt, and pepper. Simmer for 2–3 minutes.

3. Whisk in Instant Potatoes
   Slowly add instant potato flakes while whisking to avoid clumps. Stir until smooth.

4. Incorporate Dairy
   Reduce heat to low. Stir in milk and sour cream. Simmer for 5–7 minutes, stirring occasionally until the soup thickens.

5. Add Cheese
   Stir in shredded cheddar cheese until fully melted and incorporated.

6. Optional Toppings
   Add cooked bacon, corn, or green onions if desired. Stir gently to mix.

Servings

Serves 4 as a main course or 6 as a side soup.

Presentation & Decoration

Garnish: Top with shredded cheese, crumbled bacon, chopped chives, or a swirl of sour cream.
Plating: Serve in a deep bowl with a slice of crusty bread or crackers on the side.

Best Time to Eat

Cold Days: Perfect for warming up in winter.
Quick Lunch: Makes an ideal meal prep or office lunch.
Weeknight Dinner: Pair with grilled sandwiches or a light salad.

Portion Guide

• 1 person: 1 to 1½ cups of soup.

• 4-6 people: 4 to 6 cups total.

Storage & Shelf Life

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Not recommended due to dairy content separation.
Room Temperature: Consume within 1 hour if left out.

Allergy Guide

Gluten-Free: Use gluten-free instant potatoes and broth.
Dairy-Free: Use plant-based milk and cheese alternatives.
Vegetarian: Use vegetable broth and omit bacon.

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