The Kitchen @ The Farm

Instant Pot Potato Soup

Name: Instant Pot Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 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

6 servings

porzioni

15 minutes

tempo di preparazione

1 hour

tempo totale

Inizia a Cucinare

Ingredienti

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

Istruzioni

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.

Note

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

Nutrizione

Dimensione della Porzione

Calorie

470

Grassi Totali

26 g

Grassi Saturi

11 g

Grassi Insaturi

Grassi Trans

1 g

Colesterolo

54 mg

Sodio

956 mg

Carboidrati Totali

44 g

Fibra Alimentare

3 g

Zuccheri Totali

6 g

Proteine

15 g