Here's the caption, review, and full recipe for Instant Pot Potato Soup!
This Instant Pot Potato Soup is quick, easy, and oh so delicious. Loaded with potatoes, bacon, and cheese, it's the ultimate comfort food.
This recipe is perfect for a chilly day when you're craving something warm and filling. The Instant Pot makes it so easy to cook the potatoes to perfection, and the addition of bacon and cheese takes the flavor to the next level. Plus, it's a great way to use up any leftover potatoes you may have on hand.
Ingredients:
- 6 slices bacon, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 6 cups diced potatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Chopped fresh chives (for garnish)
Instructions:
- Set your Instant Pot to the sauté function and cook the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.
- Add the onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
- Add the chicken broth, diced potatoes, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
- Lock the lid in place and set the Instant Pot to high pressure for 8 minutes.
- After the cooking time is up, do a quick release of the pressure.
- Use an immersion blender or a regular blender to blend the soup until it is mostly smooth.
- Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.
- Ladle the soup into bowls and top with the crispy bacon and chopped chives.
Enjoy!
