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This Instant Pot potato soup is perfect for a cold winter night, whether you're looking for the easiest hands-off dinner or the coziest meal to feed a crowd.
Ingredients
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6slices bacon, cut into 1/2" pieces 1large yellow onion, finely chopped 1/4c. all-purpose flour 2cloves garlic, finely chopped 1tsp. fresh thyme leaves 4c. low-sodium chicken broth 2 1/2lb. russet potatoes (about 5 medium), peeled and cut into 1/2" cubes 1 1/2c. half-and-half Kosher salt Freshly ground black pepper 1/2c. sour cream, plus more for serving Shredded cheddar cheese and sliced chives, for serving
Directions
Set Instant Pot to "Sauté" setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds. Add potatoes, half-and-half, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure. Uncover pot and stir in sour cream. Using an immersion blender, blend until some chunky bits of potato remain. Alternatively, you can use a standard blender to blend about half of soup and return to pot. Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.
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