Instant Pot Potato Soup
This Instant Pot potato soup is perfect for a cold winter night, whether you're looking for the easiest hands-off dinner or the coziest meal to feed a crowd.
Ingredients
- 6slices bacon, cut into 1/2" pieces
- 1 tbsp.extra-virgin olive oil
- 1 largeyellow onion, finely chopped
- 4garlic cloves, finely chopped
- 1 tsp.fresh thyme leaves
- 2 ½ lb.russet potatoes (about 5 medium), peeled, cut into 1/2" cubes
- 5 c.low-sodium chicken broth
- 2 tsp.kosher salt
- ¼ c.all-purpose flour
- 1 ¼ c.half-and-half
- ¾ c.sour cream, plus more for serving
- ¼ tsp.freshly ground black pepper
- shredded cheddar and sliced chives, for serving
Directions
- 1
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.
- 2
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.
- 3
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.)
- 4
Set Instant Pot to "Sauté" setting. Cook, stirring frequently, until slightly thickened, 3 to 4 minutes.
- 5
Divide soup among bowls. Top with bacon, sour cream, cheddar, and chives.