Loaded Instant Pot Potato Soup

Preparation 00:20 Cook Time 00:45 Total Time 1:05 Serves 12-14     adjust servings

 

Ingredients

  • 1/2 pound of bacon, diced
  • 3 pounds baby gold potatoes, roughly chopped
  • 32 ounces chicken broth
  • 1/2 teaspoon sea salt
  • 8 ounces sour cream
  • juice of one lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper

For Toppings

  • 4 ounces sour cream
  • 1/2 cup cheese
  • 2 tablespoons chopped chives

Instructions

  1.  Set Instant Pot to 'saute' mode and add bacon pieces. Cook for about 5 minutes until bacon is crispy and fat is fully rendered. Turn off the pot and remove bacon and excess bacon grease, leaving 1-2 tablespoons.
  2. Add the potatoes, chicken broth, and salt to the Instant Pot. Place the lid on the pot and ensure the pressure valve is closed. Press the 'manual' button and set to cook for 45 minutes. The pot will have to come up to pressure and then the countdown will begin.
  3. Once the timer goes off, release the pressure valve slowly. Once the pot has stopped releasing steam, open the lid.
  4. Remove about half of the potatoes from the pot and place in a medium sized bowl.
  5. Puree the remaining potatoes and broth with an Immersion Blender. Then, stir in the sour cream, lemon juice, and remaining seasonings. 
  6. Stir in the cooked bacon pieces and potatoes, then taste for seasoning and add more if needed.
  7. Serve alongside additional sour cream, cheese, and chives for topping.

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