Instant Pot Potato Soup
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
- 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.
Nutrition
- Info
- Fat: 25 gCalories: 465 CaloriesSaturated Fat: 12 gTrans Fat: 0 gSodium: 1151 mgFiber: 3 gSugar: 6 gCarbohydrate: 44 gCholesterol: 56 mgProtein: 15 g
Source: https://www.delish.com/cooking/recipe-ideas/a25238472/instant-pot-potato-soup/