Instant Pot Potato Soup

There is nothing better than hot bowl of soup to serve little tummies on a cold winter evening. The children in my care loved this instant pot potato soup I found on the delish.com web site. 

You Will Need:

6 slices bacon, cut into 1/2″ pieces
1 large yellow onion, finely chopped
1/4 c. all-purpose flour
2 cloves garlic, finely chopped
1 tsp. fresh thyme leaves
4 c. low-sodium chicken broth
2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2″ cubes
1 1/2 c. half-and-half
Kosher salt
Freshly ground black pepper
1/2 c. sour cream, plus more for serving
Shredded cheddar cheese and sliced chives, for serving

You Will Need:

1. Set Instant Pot to “Sauté” setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds.

2. Add potatoes, half-and-half, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure. 

3. Uncover pot and stir in sour cream. 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. Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.

References:

Recipe from delish.com

Photo by Stephanie Felzenberg