Instant Pot Simple Potato Soup
Ingredients
-
6
slices
Thick Bacon, chopped
-
1
small
Onion, diced
-
2
stalks
Celery, diced
-
5
medium
Potatoes, peeled and diced
-
5
cups
Chicken Broth, low sodium
-
1
teaspoon
Salt (more to taste)
-
½
teaspoon
Pepper
-
¼
cup
Flour
-
4
Tablespoons
Butter, softened
-
½
cup
Heavy Cream
Instructions
- Sauté the chopped bacon and onion until the bacon is done and onions are translucent.
- Add the celery and scrape up any brown bits from the bottom of the pot.
- Add the potatoes, broth, salt, and pepper, then lock the lid in place.
- Cancel the sauté setting and set the pressure cook time to 7 minutes.
- After cooking, let the pot sit for 10 minutes for natural release, then do a quick release of remaining steam.
- While releasing pressure, mix softened butter and flour in a small dish until smooth.
- Once pressure is released, open the lid and turn on the sauté setting to bring the soup to a simmer.
- Stir in the flour mixture until the soup thickens.
- Cancel the sauté setting and stir in the heavy cream, adjusting salt as needed.
- Optionally, mash some potatoes for a thicker consistency and serve with crusty bread.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
324
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
40mg
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