Our Instant Pot Potato Soup Does The Work For You

Courtney Roker Laga
·1 min read

Yields: 6 servings

Prep Time: 15 mins

Total Time: 1 hour

Ingredients

  • 6

    slices bacon, cut into 1/2" pieces

  • 1 tbsp.

    extra-virgin olive oil

  • 1

    large yellow onion, finely chopped

  • 4

    garlic cloves, finely chopped

  • 1 tsp.

    fresh thyme leaves

  • 2 1/2 lb.

    russet potatoes (about 5 medium), peeled, cut into 1/2" cubes

  • 5 c.

    low-sodium chicken broth

  • 2 tsp.

    kosher salt

  • 1/4 c.

    (30 g.) all-purpose flour

  • 1 1/4 c.

    half-and-half

  • 3/4 c.

    sour cream, plus more for serving

  • 1/4 tsp.

    freshly ground black pepper

  • Shredded cheddar and sliced chives, for serving

Directions

  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.

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