Check out this super quick and easy recipe for Potato Cheese Soup. Thanks to the Instant Pot you can get this done in a hurry, but it will taste like you spent all day cooking it. It is a delicious and creamy soup that will warm you up on a cold day.
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can of cream of chicken soup
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste
1 cup half and half
1 cup chopped carrots
1 cup chopped celery
2 cups shredded cheddar cheese
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese
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.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir. If it looks like the soup needs to be thickened, add a few tablespoons of flour or cornstarch that has been mixed with some water, and stir.
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 more cheese. Enjoy!
Watch my video below where I show you how to make this recipe step by step.