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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Instant Pot Potato Soup Recipe

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This recipe for Instant Pot Potato Soup, by , is from The MACY Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Macy - Jodi Austen


3 pound bag of potatoes peeled and cubed
3 tablespoons minced onion
3 cups chicken broth
2 Tablespoons butter
1/4 cup softened cream cheese
1/4 cup sour cream
21 cups shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 cups milk
1/2 cup bacon bits heated (optional)

Add the minced shallots and potatoes to an Instant Pot.
Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.

Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk to the soup and stir enough in until you get your desired soup thickness.
Add more salt and pepper if needed.
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.




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