Instant Pot Potato Soup
Ingredients
The soup base
-
5
strips
bacon, diced
-
1
cup
diced yellow onion
-
3
cloves
garlic
-
5
cups
diced Yukon potatoes
-
6–7
sprigs
thyme
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
4
cups
chicken stock
-
1⅓
cups
milk
-
¼
cup
cornstarch
-
⅓
cup
sour cream or Greek yogurt
Garnishes
-
to taste
crumbled bacon
-
to taste
cheddar cheese
-
to taste
sliced green onions
Instructions
- 1. Set the Instant Pot to the Sauté setting and heat it up.
- 2. Add diced bacon and cook until browned, then remove and set aside.
- 3. Sauté diced onions and garlic until the onions are translucent.
- 4. Add potatoes, chicken broth, thyme, salt, and pepper to the pot.
- 5. Seal the lid and switch to the Soup/Broth setting for 8 minutes.
- 6. After cooking, allow a natural release for 10 minutes, then release remaining steam.
- 7. Mix milk and cornstarch in a bowl to create a slurry.
- 8. Cancel the Soup setting, switch back to Sauté, and add the slurry and sour cream.
- 9. Cook for an additional 5 minutes, stirring, until thickened.
- 10. Serve topped with crispy bacon, cheddar cheese, and green onions.
Nutrition Facts (estimated)
Servings
6-8
Calories
184
Total fat
5g
Total carbohydrates
27g
Total protein
7g
Sodium
696mg
Cholesterol
16mg
You might also like