Ingredients:
Potatoes: 4 large russet potatoes, peeled and diced
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Celery: 2 stalks, chopped
Chicken or Vegetable Broth: 4 cups
Heavy Cream: 1 cup
Shredded Cheddar Cheese: 1 cup (plus extra for garnish)
Cooked Bacon: 6 slices, crumbled (plus extra for garnish)
Green Onions: 4, chopped (for garnish)
Butter: 2 tablespoons
Olive Oil: 1 tablespoon
Salt and Pepper: to taste
Optional: 1 teaspoon dried thyme or rosemary for added flavor
Instructions:
1. Sauté Aromatics:
Set your Instant Pot to the “Sauté” mode.
Add olive oil and butter. Once melted, add the chopped onion, celery, and garlic.
Sauté for about 3-4 minutes, until the vegetables are soft and the onion is translucent.
2. Add Potatoes and Broth:
Add the diced potatoes to the Instant Pot.
Pour in the chicken or vegetable broth. Stir to combine.
3. Cook Under Pressure:
Secure the lid on the Instant Pot and set the valve to “Sealing.”
Set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes.
4. Release Pressure:
When the cooking time is up, carefully perform a quick release by turning the valve to “Venting” to release the steam.
5. Blend the Soup:
Once the pressure has been released, open the lid. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. (Be cautious when blending hot liquids.)
6. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated.
Season with salt, pepper, and dried thyme or rosemary if using. Adjust seasoning to taste.
7. Serve:
Ladle the soup into bowls.
Top with crumbled bacon, extra shredded cheddar cheese, and chopped green onions.
