Creamy, delicious and easy to prepare thanks to the Instant Pot. I added carrots and celery but feel free to omit.
Instant Pot Potato Soup
Ingredients
3-4 slices of bacon, diced
1/2- 1 onion, diced
3 garlic cloves, minced
1-2 carrots, chopped (optional)
1-2 ribs celery, chopped (optional)
1 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano, thyme or Italian seasoning
2 - 2.5 lbs potatoes, cut into cubes ( I used yellow)
4 cups broth (chicken or vegetable)
1 cup milk or heavy cream
1 Tablespoon corn starch or flour
1 cup cheddar cheese ( optional)
Optional garnish: cheese, green onions or chives.
Directions
Press Sauté. Once hot, cook the bacon until crisp, then set aside.
( if not using bacon, use oil or butter to cook the onions)
Add the onions and cook for a few minutes, scraping the bacon brown bits from the pan using a wooden spoon.
Add in garlic, carrot and celery and continue to sauté for a couple of minutes. Stir in salt, pepper, garlic powder and oregano. Press cancel.
Stir in the potatoes and broth. Close the lid and cook on manual high pressure for 8 minutes and quick release pressure.
To thicken: Press Sauté. Add milk into a measuring cup and whisk in the cornstarch. Stir into the soup and simmer for a few minutes, until the soup has thickened, stirring often. You can also use a potato masher or fork to mash some of the potatoes.
Stir in the cheese until melted, then taste and adjust seasoning as needed. Top with cooked bacon and optional garnish before serving.
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