[RECIPE] Instant Pot Potato Soup
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Ingredients
<span style="color:#323232;">1 Tablespoon butter
</span><span style="color:#323232;">1 medium onion, diced
</span><span style="color:#323232;">6 cloves garlic, minced
</span><span style="color:#323232;">3 cups chicken broth (better than bouillon is great)
</span><span style="color:#323232;">1 can/box cream of mushroom or cream of chicken soup
</span><span style="color:#323232;">7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
</span><span style="color:#323232;">1 1/2 teaspoons salt (or more/less to taste)
</span><span style="color:#323232;">black pepper to taste (I like a lot of pepper)
</span><span style="color:#323232;">1 cup milk
</span><span style="color:#323232;">1 tablespoon flour
</span><span style="color:#323232;">2 cups shredded cheese (I used sharp cheddar and gruyere)
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Garnish
<span style="color:#323232;">Green Onions or Chives (I used parsley as I didn't have either)
</span><span style="color:#323232;">Sour Cream
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Optional
<span style="color:#323232;">I always add some MSG and I put in about 2TBSP of soy sauce and 2TBSP of seasoned gochujang. Gives it a nice kick and boost in flavor that I love.
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Directions
<span style="color:#323232;">Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
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</span><span style="color:#323232;">Add the chicken broth, cream of mushroom/chicken soup, potatoes, salt, and pepper to the pot, and stir well. Cook over manual high pressure for 10 minutes, then quick release the pressure.
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</span><span style="color:#323232;">Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
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</span><span style="color:#323232;">Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. (I also used an immersion blender to smooth out some of the chunks as well. I like a good mix). Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and sour cream. Enjoy!
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