- 6qt Instant Pot
- 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
Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
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.
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.
Pour in 1 cup of the half and half and stir to combine.
In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
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.
Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.
Saturated Fat: 9g
Vitamin A: 336IU
Vitamin C: 12mg