Name: Instant Pot Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 slices bacon, cut into 1/2" pieces -; 1 large yellow onion, finely chopped -; 1/4 c. all-purpose flour -; 2 cloves garlic, finely chopped -; 1 tsp. fresh thyme leaves -; 4 c. low-sodium chicken broth -; 2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2" cubes -; 1 1/2 c. half-and-half -; Kosher salt -; Freshly ground black pepper -; 1/2 c. sour cream, plus more for serving -; Shredded cheddar cheese and sliced chives, for serving -

Ingredients for - Instant Pot Potato Soup

1. 6 slices bacon, cut into 1/2" pieces

2. 1 large yellow onion, finely chopped

3. 1/4 c. all-purpose flour

4. 2 cloves garlic, finely chopped

5. 1 tsp. fresh thyme leaves

6. 4 c. low-sodium chicken broth

7. 2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2" cubes

8. 1 1/2 c. half-and-half

9. Kosher salt

10. Freshly ground black pepper

11. 1/2 c. sour cream, plus more for serving

12. Shredded cheddar cheese and sliced chives, for serving

How to cook deliciously - Instant Pot Potato Soup

1 . Stage

Set Instant Pot to "Sauté" setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds.

2 . Stage

Add potatoes, half-and-half, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure.

3 . Stage

Uncover pot and stir in sour cream. Using an immersion blender, blend until some chunky bits of potato remain. Alternatively, you can use a standard blender to blend about half of soup and return to pot.

4 . Stage

Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.