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Instant Pot Potato Soup
By Courtney Roker Laga · delish.com
6 servings
40 min
Creamy potato soup with crispy bacon, finished with sour cream and cheddar in an Instant Pot.
| prepPeel and cut potatoes into 1/2" cubes | |||||||||
| 6 slices bacon, cut into 1/2" pieces | Sauté bacon in oil until crisp, 8 min | Cook onion until softened, 7 min | Add garlic & thyme, cook 1 min | Add potatoes, broth & salt | Pressure cook high, 8 min; slow release | Stir in slurry, sour cream & pepper | Blend until chunky, using immersion blender | Sauté 3–4 min until slightly thickened | Serve with bacon, sour cream, cheddar & chives |
| 1 tbsp extra-virgin olive oil | |||||||||
| 1 large yellow onion, finely chopped | |||||||||
| 4 garlic cloves, finely chopped | |||||||||
| 1 tsp fresh thyme leaves | |||||||||
| 1.1 kg russet potatoes, peeled, cut into 1/2" cubes | |||||||||
| 5 c / 1.2 L low-sodium chicken broth | |||||||||
| 2 tsp kosher salt | |||||||||
| 1/4 c / 30 g all-purpose flour | Whisk flour & half-and-half into slurry | ||||||||
| 1 1/4 c / 300 ml half-and-half | |||||||||
| 3/4 c / 180 ml sour cream, plus more for serving | |||||||||
| 1/4 tsp freshly ground black pepper | |||||||||
| Shredded cheddar and sliced chives, for serving | |||||||||
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