Equipment
- 6qt Instant Pot
Ingredients
- 6 slices bacon diced
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 sprigs thyme leaves removed from stem
- 1 teaspoon black pepper
- 2 pounds russet potatoes peeled and 1/2 inch diced
- 4 cups chicken stock
- 1-1/2 cups half and half divided
- 2 tablespoons whole milk
- 2 tablespoons cornstarch
- 1 cup cheddar cheese shredded
- 3 green onions green tops thinly sliced
Instructions
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Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
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Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
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Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
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Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
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Pour in 1 cup of the half and half and stir to combine.
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In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
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Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
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If the soup is thicker than you like add the reserved 1/2 cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
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Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.
Nutrition Facts
Calories: 393
Carbohydrates: 39g
Protein: 16g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 47mg
Sodium: 511mg
Potassium: 927mg
Fiber: 2g
Sugar: 4g
Vitamin A: 336IU
Vitamin C: 12mg
Calcium: 196mg
Iron: 2mg