Instant Pot Chunky Loaded Potato Soup

Clearly I love my Instant Pot. This soup is very comforting and delicious - can't beat a good soup in less than 30 minutes from fridge to table.

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1 Tbsp butter
• 3 cloves garlic, minced
• 2 lbs organic Yukon gold potatoes, peeled & cut into small chunks (I used red potatoes, unpeeled)
• 1 quart veggie broth
• 1/2 C. half and half
• 1/2 C. milk
• 1/2 - 3/4 C. shredded Monterey jack or cheddar cheese
• 6 slices bacon (optional)
• 2 tsp kosher salt or more to taste
• 1/4 tsp pepper or more to taste
• Garnish with green onion, sour cream, or bacon

Directions: 

1. Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2-3 minutes.
2. Add the diced potatoes and broth.
3. Place the cover on the Instant Pot, and close the valve. Set the timer for manual (high) for 6 minutes.
4. While the soup is in the pot, cook your bacon (microwave or stove) and drain the fat. Crumble into pieces, place in a dish and set aside.
5. Once the pot beeps, allow the pressure to release for 10 minutes naturally. Once passed, release any remaining pressure.
6. Use your immersion blender to blend until smooth - or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there.
7. Once blended, add the milk, half & half and cheese and mix well.
8. Add the salt and pepper to taste and ladle into bowls.
9. Garnish with green onion, bacon, sour cream and more shredded cheese.

Notes:

You may use chicken broth in lieu of vegetable broth. For a creamer soup, sub heavy cream for the half and half.

Recipe courtesy of The Cents' Able Shoppin