Instant Pot Potato Soup

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour

Zutaten

6 slices bacon, cut into 1/2" pieces

1 tbsp. extra-virgin olive oil

1 large yellow onion, finely chopped

4 garlic cloves, finely chopped

1 tsp. fresh thyme leaves

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

5 c. low-sodium chicken broth

2 tsp. kosher salt

1/4 c. (30 g.) all-purpose flour

1 1/4 c. half-and-half

3/4 c. sour cream, plus more for serving

1/4 tsp. freshly ground black pepper

Shredded cheddar and sliced chives, for serving

Anweisungen

Set Instant Pot to "Sauté" setting. Cook bacon and oil, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.

Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Add potatoes, broth, and salt. Cover pot, then set to "Pressure Cook" on high and set timer for 8 minutes. Slow release pressure.

In a small bowl, whisk flour and half-and-half to create a slurry. Uncover pot and add slurry, sour cream, and pepper. 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.)

Set Instant Pot to "Sauté" setting. Cook, stirring frequently, until slightly thickened, 3 to 4 minutes.

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

Notizen

Added 1 cup total chopped carrots and broccoli plus 1 extra cup of broth/stock (6 cups total)

Used potato masher instead of blender

Replaced sour cream with boursin

Nährwertangaben

• Kalorien: 470
• Gesamtfett: 26 g
• Gesättigtes Fett: 11 g
• Transfett: 1 g
• Cholesterin: 54 mg
• Natrium: 956 mg
• Gesamtkohlenhydrate: 44 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 6 g
• Eiweiß: 15 g