42 lines
1.6 KiB
Markdown
42 lines
1.6 KiB
Markdown
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---
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title: Instant Pot Potato Soup
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description: Cheesy potato soup
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tags:
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- main
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- dairy
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- vegetarian
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- kosher
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---
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*Ingredients*:
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__high pressure__
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- 5 pound bag of Yukon or Russet potatoes peeled and cubed
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- 1 medium onion diced
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- 4 cloves garlic minced
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- 1 cup celery diced
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- 1/2 tablespoon dried thyme
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- 1/2 tablespoon dried oregano
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- 1/4 teaspoon red pepper flakes optional
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- 1/4 teaspoon salt
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- 1/8 teaspoon ground black pepper
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- 4 cups vegetable broth
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- 1 can 12oz evaporated milk
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__after high pressure__
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- 1 cup heavy whipping cream
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- 1/4 cup cornstarch
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- 2 cups cheddar cheese shredded
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- 1/2 cup sour cream room temperature
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*Directions*:
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1. Add all the ingredients listed under "high pressure" to the pot. Make sure you don't go over the inner Max line of your pot
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1. Stir to combine.
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1. Close and lock the lid, point knob to sealed.
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1. Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.
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1. Once done cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.
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1. Lift the lid and use a potato masher to mash some of the potatoes.
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1. In a cup whisk cornstarch and cream until well combined and smooth.
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1. Select Sauté, and whisk in cream mixture until fully combined. Simmer for a few minutes, until the soup thickens. If the soup is too thick, add more cream or broth, and simmer.
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1. Stir in sour cream.
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1. Turn off the pressure cooker and stir in cheddar cheese until melted.
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1. Serve hot with preferred garnishes.
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