Kera's Potato Soup

• servings: Yields: 6-8
• active time: 15 min
• total time: 45 min

Ingredients

6-8 tbsp. butter

1 large onion, diced

like 20 baby carrots, sliced

2 large sticks celery sliced

3 Italian sausage links, casing removed

2 cloves garlic, minced

1 tbsp. dried thyme leaves

1 tbsp garlic powder mix

1 tsp sage

ground mustard (small amt, eyeball it)

5-6 med to large red potatoes, chunked

4 c. low-sodium chicken broth

1/2 small bottle heavy cream

2 tbsp. flour

cornstarch (as needed to thicken)

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving (cheddar gruyere is a good option)

Chopped cooked bacon, for serving (optional)

Directions

Set Instant Pot to Sauté function and melt butter. Add onion, celery, and carrot and cook until soft, then add garlic and thyme and cook until fragrant. Add sausage and cook.

Add potatoes, mustard powder, pepper, and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 7 minutes. Once finished, turn valve to quick release.

Remove lid from Instant Pot and set to Sauté function again. Stir in cream and flour, whisk it in. In a small bowl whisk together cream and cornstarch and add as needed. Add more salt and pepper to taste.

Cheddar and bacon are optional garnishes.

Notes

everything is an estimate.