Instant Pot Potato Soup
Instant Pot Potato Soup
Ingredients
- 5 lb. Yukon gold potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups chicken broth
- 1 cup cold half and half
- 3 tablespoons all-purpose flour
- 1 lb. Velveeta cheese, cut into chunks
- 2 cups sharp cheddar cheese, shredded
- Crumbled bacon, optional
- Green onions, optional
- Shredded cheddar cheese for topping, optional
Instructions
- Add the potatoes, onion, garlic, salt and pepper to a 6 qt. or larger Instant Pot. Cover with the 6 cups of chicken broth, stir.
- Put on the lid and set to seal. Cook on high pressure for 9 minutes. After the 9 minutes, do a quick release on the pot.
- In a small bowl, whisk the 3 tablespoons of flour into the cold half and half until smooth. Be sure to whisk thoroughly to remove all lumps.
- After all pressure is released, remove the lid from the Instant pot and stir in the half and half mixture until well blended.
- Add the cheeses and stir gently until melted.
- Garnish with more shredded cheddar, crumbled bacon, and green onion, optional.
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