To the metal pot of your Instant Pot, add the oil. Then press the saute function and set the timer for 7 minutes. Saute the onions, carrots, celery and garlic until onions are translucent. Press cancel.
Add the potatoes to the metal pot and the two bouillon cubes. Pour 4 cups of filtered water over the top, then add the bay leaves. Secure the Instant Pot lid, set the valve to sealing and select the pressure cook function. Set the timer for 20 minutes.
When cooking completes, use a quick release. Carefully use an immersion blender here to puree the potato soup together, or transfer to a high powered blender to pulse.
If using a stand blender, transfer soup back to the Instant Pot metal pot and stir in the half and half and cheese.
Serve warm with an optional pistachios and gluten-free cracker options.
Store leftovers in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
If preparing this on the stovetop, complete the preparation steps as follows:
Saute the first ingredients as directed in a large pot with a lid.
Follow the next steps in adding the potatoes and bouillon with water and bay leaves, however when returning to heat turn to medium heat and cover with a lid. If it appears to boil over, lower heat.
Heat for approximately 25 minutes or until potatoes are fork tender.
Complete remaining instructions as above.
Potatoes: Use whatever type of white potato variety you want! Russet and Yukon gold work great. Or, even swap in a purple and white sweet potato (we've done this and it's delicious.) Check out the FAQ for more info on potato types!
An immersion blender or stand blender will work to create the creamy consistency.