Ingredients
- 3 pound bag of potatoes peeled and cubed
- 1 large shallot minced (or 3 tablespoons minced onion)
- 5 cups chicken broth
- 4 Tablespoons butter
- 1/3 cup softened cream cheese
- 1/3 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1/2 cup real bacon bits heated (optional)
- 1 green onion chopped for garnish (optional)
Preparation
Step 1
Add the minced shallots and potatoes to an Instant Pot.
Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure (quick release).
Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer. You can also cut through them with a knife for chunkier pieces of potatoes.
Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk to the soup and stir enough in until you get your desired soup thickness.
Add more salt and pepper if needed.
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
Mix all of bacon bits into the potato soup, or use as a topping.
Serve with the toppings of your choice.