Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 1 yellow onion (diced)
  • 2.5 lbs. gold potatoes (diced into 1" pieces)
  • 4 cups chicken broth (or vegetable broth)
  • 1.5 teaspoons kosher salt ((more or less to taste))
  • 1/2 teaspoon black pepper ((more or less to taste))
  • 8 oz. sour cream
  • 1 cup shredded cheddar cheese
  • for serving: chopped green onions, chopped cooked bacon, sour cream, and cheese ((optional))

Instruction

  • Use the sauté function on your instant pot to melt the butter (2 tablespoons). Add the diced onion and stir to coat. Sauté for about 2 minutes, stirring occasionally, until onions are softened.
  • Add the chicken broth (4 cups), diced potatoes (2.5 lbs.), kosher salt (1.5 teaspoons), and black pepper (1/2 teaspoon). Stir together.
  • Turn sauté function off and place cover on instant pot, making sure the valve is set to "sealing." Set pressure cooker to manual, high pressure for 10 minutes.
  • When the 10 minutes is up, quick release the pressure by using a wooden spoon to turn the valve from "sealing" to "venting." Wait until the float valve depresses completely until you open the pressure cooker (this can take about 5 minutes).
  • Use an immersion blender to puree the soup directly in the pot. (Alternatively, use a potato masher for a more rustic texture.)
  • Add the sour cream (8 oz.) and the shredded cheddar cheese (1 cup) to the pot and stir together until melted. Taste and adjust seasoning if necessary.
  • Serve garnished with sliced green onions, chopped cooked bacon, more sour cream, and more cheese, if desired.