Instant Pot Potato Soup

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 45 minutes

Ingrédients

4 lbs potatoes, washed, peeled, and cut into small chunks

4 slices center cut bacon

1/2 cup diced celery (about 3-4 ribs depending on size)

1 medium yellow sweet onion

5-6 cloves minced garlic (or about 1 tsp garlic powder)

1 tsp kosher salt

1/2 tsp smoked paprika

1/4 tsp pepper

6 cups low sodium chicken or vegetable broth

4 oz 1/3 less fat cream cheese

1/2 cup half and half (milk will work too)

1/2 cup light sour cream

shredded cheese, green onions, extra crispy crumbled bacon, hot sauce, sour cream

Instructions

Add diced bacon, onions, and celery to the Instant Pot and turn on the sauté setting. Once the bacon is cooked and veggies are softened add in garlic and cook until fragrant (about 3 seconds). note: if you get a lot of browning at the bottom of the instant pot add a little chicken broth and scrape up the brown bits and stir.

Add the chicken broth, potatoes, smoked paprika, salt, and pepper to the pot, and stir together. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.be sure not to add and of the dairy into the pot before you pressure cook!

Once the steam has completely released and the pin has dropped on the lid, open the lid. Use an immersion blender to blend the soup together well and create a velvety smooth soup.note: if using a counter top stationary blender please blend hot soup in small batches!

After the soup is blended, turn the saute function back on and add in cream cheese, sour cream, and half and half. Stir frequently until everything is melted together well. You will need to salt and pepper to taste!

Serve hot and with optional toppings.

Store in an airtight container in the fridge for up to 4-5 days and reheat on the stove top in a pan over low heat or in the microwave.