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BBQ Ribs
Loaded Baked Potato Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp butter
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves chopped
- 6 large russet potatoes peeled and diced
- 4 cup low-sodium chicken broth
- 1 cup whole milk plus
2 tablespoons , divided - 2 tbsp cornstarch
- 1/2 cup heavy cream
- kosher salt
- freshly ground black pepper
- shredded cheddar for serving
- Chopped cooked bacon for serving
- Freshly chopped chives for serving
Ingredients
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Instructions
- Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
- Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
- In a small bowl, whisk together
2 tablespoons milk and cornstarch to make a slurry. - Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
- Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.
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Loved it. I added 1 cup of diced celery to the onion & garlic. Delicious.
Loved it, easy to make!
3hrs and still no soup! freaking starch:water/fluid ratio is off!!!!
Its so delicious!
Loved it!! Super easy to make. I added a cup of shredded cheese to the soup while I was thickening it. Came out perfect.
Delicious! Huge hit and super easy. I used heavy whipping cream for all the milk because I had it on hand and needed to use it up. Next time I make this, I will add broccoli.