Instant Pot Potato Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

6 slices bacon, cut into 1/2" pieces

1 large yellow onion, finely chopped

1/4 c. all-purpose flour

2 cloves garlic, finely chopped

1 tsp. fresh thyme leaves

4 c. low-sodium chicken broth

2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2" cubes

1 1/2 c. half-and-half

Kosher salt

Freshly ground black pepper

1/2 c. sour cream, plus more for serving

Shredded cheddar cheese and sliced chives, for serving

Directions

Set Instant Pot to "Sauté" setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds.

Add potatoes, half-and-half, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure.

Uncover pot and stir in sour cream. Using an immersion blender, blend until some chunky bits of potato remain. Alternatively, you can use a standard blender to blend about half of soup and return to pot.

Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.

Nutrition

• Calories: 465
• Total Fat: 25 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 56 mg
• Sodium: 1151 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 15 g