Easy creamy potato soup!
Ingredients
4.5 lbs russet potatoes, washed, peeled, cut in cubes
4-6 strips bacon
1 onion
2 cups chicken broth (or enough to make sure potatoes are covered)
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper
8 oz softened cubed cream cheese
1 cup sharp cheddar cheese shredded
1.5 cups heavy cream
Topping options
Bacon, cooked crispy and crumbled
Sour cream
Cheddar cheese
Chopped green onions
Cooking instructions
Place the instant pot on sauté mode and cook bacon until fully cooked. Remove bacon and chop up.
Leave the grease in the pan and cook the onion and garlic until fragrant and glazed on sauté mode.
Turn off the sauté mode and make sure and get most of the loose oil out of pan.
In the pan, include the cooked onion and garlic, the crumbled bacon, and all of the chopped potatoes.
Add the chicken broth and make sure poteores are fully covered. Add the salt and pepper and stir.
Cook on pressure cook for 12 minutes. When time is up, let sit for five minutes, then naturally release.
When lid is open, add the cream cheese, whipping cream and cheddar cheese.
Stir until well mixed.
For the final part, top with your favorite toppings and enjoy!
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