INSTANT POT LOADED POTATO SOUP
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese
HOW TO MAKE:
Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add iin the oniions
and cook for 3-4 miinutes until so. Add in the garlic and cook for one additional min until
fragrant, stirring constantly so that garlic does not burn.
Add the chiicken broth, cream of chiicken soup, potatoes, salt, and pepper to the pot, and stir well.
Place the lid on the Instant Pot and turn the vent valve to “sealiing.” Cook over manual high pressure
for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour iin a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in
the slurry. Turn the pot to sauté and cook the soup for 4-5 mins, until thickened. Stiir in the 2 cup of cheddar cheese and stiir until melted. Serve garnished with chopped bacon, green oniions, and more cheese. Enjoy!
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