LOADED CHUNKY POTATO SOUP (INSTANT POT)

You can bake them, mash them, puree them, or combine them with a little ground beef and dump ketchup over them and they still taste amazing.

Plus, we’re kicking  off fall with soups in the Instant Pot. And what’s better than a loaded chunky potato soup?

The instant pot just makes everything doable though – would you agree? If you don’t have that appliance or haven’t considered it, you might want to rethink the possibility of getting one. 

Sure, a slow cooker works wonderfully, but what if you could cook the same food in a fraction of the time? Then yes.. you need one.
This recipe was basically dump and go – even better if you have an immersion blender. I’m still using the old fashioned blender – except for having one more thing to clean up, it really does work just fine. 

Make it a meatless soup by skipping the bacon and using extra green onions and sour cream.
Oh.. and don’t worry about pulling out the canning jars to refrigerate the leftovers because you simply won’t have anything left “to” leftover. It’s just really that yummy. ;)

Ingredients

• 1 Tbsp butter
• 3 cloves garlic, minced
• 2 lbs organic yukon gold potatoes, peeled & cut into small chunks
• 1 quart veggie broth broth
• 1/2 C. half and half
• 1/2 C. milk, full fat (we used raw)
• 1/2 - 3/4 C. shredded monterey jack or cheddar cheese
• 6 slices bacon (optional)
• 2 tsp kosher salt or more to taste
• 1/4 tsp pepper or more to taste
• Garnish with green onion, sour cream, or bacon.

Instructions

1. Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2-3 minutes.
2. Add the diced potatoes and broth.
3. Place the cover on the Instant Pot, and close the valve. Set the timer for manual (high) for 6 minutes.
4. ...........................................

for full instruction please see : www.thecentsableshoppin.com

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