Instant Pot Potato Soup

🧂 Ingredients

• 6 slices bacon

  chopped
• 1 medium yellow onion

  diced
• 2 stalks celery

  finely diced
• 1 teaspoon minced garlic
• 4 cups chicken broth

  divided
• 3 pounds russet potatoes

  peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream

  or half and half
• 1 cup sour cream
• 1 tablespoon cornstarch
• 2 cups shredded cheddar cheese
• Salt and freshly cracked pepper

  to taste
• Sour cream
• Cheddar cheese
• Green onions

  or chives
• Bacon

Instructions

• 1 Set the instant pot [https://amzn.to/49xaUEp] to sauté. Add the chopped bacon
  and cook until crispy about 5 minutes, stirring often. Use a slotted spoon and
  remove the crispy bacon to a plate and set aside.
• 2 Add the onion and celery to the bacon grease, and sauté for 3 minutes, until
  softened. Add the garlic and sauté for 30 seconds more.
• 3 Next deglaze the pot by adding 1/4 cup broth. Scrap the bottom making sure to
  get any bits of the onion and celery from the bottom of the pot. (This is
  important to prevent a burn notice.)
• 4 Add the potatoes, thyme, oregano and the remaining broth to the instant pot.
  Stir to combine.
• 5 Lock the lid in place on the instant pot, set the valve to seal, and set the
  cook time to 10 minutes on high pressure. (Remember it will take about 10
  minutes for the instant pot to come to pressure.)
• 6 After the cook time, allow the pressure to naturally release for 10 minutes.
  While the instant pot is depressurizing, make the slurry by whisking to combine
  1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Set aside.
• 7 Quick release any remaining pressure and open the instant pot. Turn the instant
  pot to sauté and add in the cream and sour cream, stir just until blended. Use a
  potato masher (or an immersion blender [https://amzn.to/3xo161M]) and mash some
  or all of the potatoes. (We prefer to leave a little of the potato un-mashed to
  add texture.)
• 8 Add in the cornstarch slurry and stir to combine. Continue to sauté, stirring
  often, until the soup has thickened, about 3 minutes.
• 9 When ready to serve, stir in the shredded cheese. Serve warm with all of your
  favorite toppings.

Nutrition Info