INSTANT POT POTATO SOUP

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INSTANT POT POTATO SOUP

prep time: 15 MINUTES

 

cook time: 9 MINUTES

 

total time: 24 MINUTES

Our easy Instant Pot Potato soup recipe is loaded with flavor!

INGREDIENTS

• 5 lb. Yukon gold potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 6 cups chicken broth
• 1 cup cold half and half
• 3 tablespoons all-purpose flour
• 1 lb. Velveeta cheese, cut into chunks
• 2 cups sharp cheddar cheese, shredded
• Crumbled bacon, optional
• Green onions, optional
• Shredded cheddar cheese for topping, optional

INSTRUCTIONS

1. Add the potatoes, onion, garlic, salt and pepper to a 6 qt. or larger Instant Pot. Cover with the 6 cups of chicken broth, stir.
2. Put on the lid and set to seal. Cook on high pressure for 9 minutes. After the 9 minutes, do a quick release on the pot.
3. In a small bowl, whisk the 3 tablespoons of flour into the cold half and half until smooth. Be sure to whisk thoroughly to remove all lumps.
4. After all pressure is released, remove the lid from the Instant pot and stir in the half and half mixture until well blended.
5. Add the cheeses and stir gently until melted.
6. Garnish with more shredded cheddar, crumbled bacon, and green onion, optional.

This article adapted from this site

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