Categories: Instant Pot
Ingredients
- 5 pound bag of potatoes peeled and cubed
- 1 large shallot, minced (or 3 tablespoons minced onion)
- 5-6 cups chicken broth
- 4 Tablespoons butter
- ⅓ cup softened cream cheese
- ⅓ cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- ⅛ teaspoon pepper
- 1-2 cups milk (depending on how thin you want your soup)
- 1/2 cup real bacon bits, heated (optional)
- 1 green onion chopped for garnish (optional)
Directions
- Add the minced shallots and potatoes to an Instant Pot.
- Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
- Once the timer goes off, turn the valve from sealing to venting to release the pressure.
- Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
- Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
- Add milk to the soup and stir enough in until you get your desired soup thickness.
- Add more salt and pepper if needed.
- Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
- Mix all of bacon bits into the potato soup, or use as a topping.
- Serve with the toppings of your choice.