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Recipe By: Chris McCulken Kelly
Shared By Chris McCulken Kelly

Potato Soup

Ingredients

  • 1 TBSP butter
  • 3 Cloves Garlic
  • 2 LBS yellow/Yukon gold potatoes peeled and cut into small chunks
  • 1 Qt Vegetable broth
  • 1/2 C Half and half
  • 1/2 C Whole milk
  • 1/2 - 3/4 C Shredded Cheddar Cheese
  • 6 Slices is Bacon (or real bacon bits)
  • 2 TSP Kosher salt (or more to taste)
  • 1/4 TSP pepper (or more to taste)
  • Green onion and sour cream optional

Directions

Using the sauté feature, add butter and garlic and sauté for 2-3 minutes.

Add the diced potatoes and broth.

Place the cover on the Instant Pot, close the valve, and set the timer for manual (high) for 6 minutes.

Once the pot beeps allow the pressure to release.

Using the immersion blender, blend until smooth. Once blended add milk, half and half, and cheese. Mix well.

Add salt and pepper to taste.

Garnish with bacon, sour cream, and bacon if desired.

Save Recipe

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