Instant Pot Potato Soup

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 45 minutes

配料

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

步骤

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.

营养

• 卡路里: 465
• 总脂肪: 25 g
• 饱和脂肪: 12 g
• 反式脂肪: 0 g
• 胆固醇: 56 mg
• 钠: 1151 mg
• 总碳水化合物: 44 g
• 膳食纤维: 3 g
• 总糖: 6 g
• 蛋白质: 15 g