Hello and happy New Year! I don’t know about you, but if your weather has been anything like ours lately, then soup is about all I want to eat!
Where we live in Texas was absolutely frigid last week! We took a short trip to Dallas to visit some friends and family before school started back for the kids, and it felt more like we had taken a flight to northern Alaska!
Ingredients
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese
Instructions
Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
0 Response to "INSTANT POT LOADED POTATO SOUP"
Posting Komentar