This soup is what an Instant Pot was made for. Throwing everything in the Instant Pot will give you a delicious soup in about 40 minutes flat. Perfect!

Prep Time    : 15 mins
Total Time    : 40 mins

Servings      : 4


·         2 tbsp. butter
·         1 large onion, chopped
·         2 cloves garlic, minced
·         1 tsp. fresh thyme leaves
·         6 large russet potatoes, peeled and diced
·         4 c. low-sodium chicken broth
·         1 c. plus 2 tbsp. milk, divided
·         2 tbsp. cornstarch
·         1/2 c. heavy cream
·         Kosher salt
·         Freshly ground black pepper
·         Shredded cheddar, for serving
·         Chopped cooked bacon, for serving
·         Freshly chopped chives, for serving


1.   Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
2.   Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release.
3.   In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
4.  Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
5.   Garnish with cheddar, bacon, and chives before serving.

Recipe from delish.com

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