Somehow we ended up with 36 pounds of potatoes, so potato soup was first on the list!
- 7-8 potatoes, peeled and cubed
- 1 box of chicken broth
- 1 tablespoon of butter
- 1 tablespoon of minced garlic
- 1/2 onion, diced (or more if you want it!)
- 1/2 cup sour cream
- 2 cups of shredded cheese, plus a little more for topping
- bacon 1/4 cup (I use real bacon bits)
- salt and pepper to taste
- 1 tablespoon of flour
- 1 cup of milk
Start by melting the 1 tablespoon of butter in the instant pot on saute. Once it is melted add the onions and minced garlic. Stir frequently. Cook 2-3 minutes or until onions are starting to turn clear. Take off of saute mode.
Add the 1 box of broth, potatoes, bacon, salt and pepper. Stir to combine. I tried to make sure my potatoes were under liquid, if not you might add just a little bit of water. Replace lid on instant pot. Set to manual, high pressure, for 10 minutes. Make sure lid is set to close.
Meanwhile, mix together flour and milk. Let set.
After the 10 minutes is up, let it manually release pressure for about 5 minutes before doing a quick release. Add the flour mixture, sour cream and 2 cups of cheese. Stir to combine. Put pot back on saute for about 5 more minutes, just until bubbling.
We had this with grilled cheese sandwiches! Perfect winter dinner!