Instant Pot Potato Soup
This Instant Pot potato soup is perfect for a cold winter night, whether you're looking for the easiest hands-off dinner or the coziest meal to feed a crowd.
Ingredients
- 6slices bacon, cut into 1/2" pieces
- 1 tbspExtra Virgin Olive Oil
- 1 largeYellow Onion, finely chopped
- 4Garlic, finely chopped
- 1 tspfresh thyme leaves
- 2.5 lbrusset potatoes (about 5 medium), cut into 1/2" cubes, peeled
- 5 cupLow Sodium Chicken Broth
- 2 tspKosher Salt
- 0.25 cup all-purpose flour, 30 g.
- 1.25 cupHalf and Half
- 0.75 cupSour Cream, for serving plus more
- 0.25 tspGround Black Pepper, freshly
- cheddar chives, shredded sliced for serving
Instructions
- 1
Set Instant Pot to "Sauté" setting. Cook bacon and oil, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.
- 2
Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Add potatoes, broth, and salt. Cover pot, then set to "Pressure Cook" on high and set timer for 8 minutes. Slow release pressure.
- 3
In a small bowl, whisk flour and half-and-half to create a slurry. Uncover pot and add slurry, sour cream, and pepper. Using an immersion blender, blend until some chunky bits of potato remain. (Alternatively, you can use a standard blender to blend about half of soup and return to pot.)
- 4
Set Instant Pot to "Sauté" setting. Cook, stirring frequently, until slightly thickened, 3 to 4 minutes.
- 5
Divide soup among bowls. Top with bacon, sour cream, cheddar, and chives.