Creamy, flavorful and delicious and easy to prepare thanks to the Instant Pot! I added carrots and celery but feel free to omit.
Instant Pot Potato Soup
3-4 slices of bacon, diced
1/2- 1 onion, diced
3 garlic cloves, minced
1-2 carrots, chopped (optional)
1-2 ribs celery, chopped (optional)
1 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano, thyme or Italian seasoning
2 - 2.5 lbs potatoes, diced into cubes ( I used yellow)
4 cups broth( chicken or vegetable)
1 cup milk or heavy cream
1 Tablespoon corn starch or flour
1 cup cheddar cheese ( optional)
Optional garnish: cheese, green onions or chives.
Press Saute. Once hot, add bacon and cook until crisp. Remove and set aside.
( if not using bacon use oil or butter to cook onions)
Add in onions and cook for a few minutes, scraping the bacon brown bits from the pan using a wooden spoon.
Add in garlic, carrot and celery and continue to sauté for a couple of minutes. Add in salt, pepper, garlic powder and oregano and stir together. Press cancel.
Add potatoes and broth and stir together. Close lid and cook on manual high pressure for 8 minutes and quick release pressure.
To thicken: Press Sauté. Add milk into a measuring cup and whisk in cornstarch. Stir the mixture into the soup and simmer for a few minutes until soup has thickened, stirring often. (You can also use a potato masher/fork to mash some of the potatoes. This will help thicken and provide texture).
Add in cheese and stir until melted. Taste and adjust seasoning as needed. Serve and top with cooked bacon and optional garnish.