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Potato Soup - IP ** by

Tags: InstantPot, FinalVersionToKeep

Cook bacon in the oven at 400 degrees for 15 minutes.


1 Tbs. Butter
1 Medium Onion
3 Cloves Garlic
3 Cups Chicken Broth
1 Can Cream of Chicken Soup
7 to 8 Golden Potatoes (about 2.5 lbs) chopped into 1-inch cubes
2 carrots
1/2 lb of bacon.
1 1/2 Tsp Salt
Black Pepper To taste
1 tsp dried Parsley
1/2 tsp thyme
1 cup of Half and Half
2 Tbs Flour

2 cups cheddar cheese (optional)


Add butter to the IP and turn on saute button. Once the butter is melted add onion and garlic and stir for about 4 to 5 minutes.

Add chicken broth, cream of chicken soup, potatoes, salt and pepper to the pot and stir well. Place the lid on the pot and close the steam release valve. Cook on manual high pressure for 10 minutes then quick release the pressure in short intervals.

Stire together half and half and flour. Wisk well to make a slurry.

One the steam has released stir in the slurry and saute for 4 to 5 minutes. Stir in bacon and cheese if you want. Stir until melted.

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