Instant Pot Potato Ham Soup
Ingredients
The soup base
-
1
Tablespoon
Olive Oil
-
2
Tablespoons
Butter, unsalted
-
1
small
Sweet Onion
-
⅔
cup
Celery, diced
-
1
cup
Carrots, diced
-
3
Cloves
Garlic, pressed or minced
-
1
each
Bay Leaf
-
¼
teaspoon
Coriander, ground
-
¼
teaspoon
Ground Nutmeg
-
½
teaspoon
Thyme Leaves, dried
-
1
teaspoon
Kosher Salt
-
3
cups
Low Sodium Chicken Broth
-
1 ½
lbs
Gold Potatoes, diced
-
2
cups
Ham, diced
To finish
-
¼
cup
Flour
-
1 ½
cups
Half and Half
Optional toppings
-
1
cup
Sharp Cheddar Cheese, grated
-
½
cup
Sour Cream
-
to taste
each
Green Onions, chopped
-
to taste
each
Italian Parsley, chopped
Instructions
- Sauté olive oil and butter in the Instant Pot.
- Add onion, celery, and carrots; cook until softened.
- Stir in garlic and sauté until fragrant.
- Add bay leaf, coriander, nutmeg, thyme, and salt; stir.
- Pour in chicken broth and add potatoes and ham; stir.
- Seal the Instant Pot and set to pressure cook for 5 minutes.
- Allow for natural pressure release for 15 minutes, then manually release remaining pressure.
- Whisk flour into half and half, then stir into the soup.
- Turn on sauté setting and stir until soup thickens.
- Add cheese and sour cream if using, and stir.
- Taste and adjust salt as needed, garnish, and serve.
Nutrition Facts (estimated)
Servings
7 servings
Calories
279
Total fat
14g
Total carbohydrates
25g
Total protein
18g
Sodium
800mg
Cholesterol
40mg
You might also like