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Ingredients
Scale
- 1 Tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
- 7–8 medium-sized russet potatoes, peeled and chopped into 1-inch cubes (about 2.5 pounds)
- 1 1/2 teaspoons salt (to taste)
- Black pepper, to taste (the more, the better!)
- 1 cup milk
- 1 tablespoon flour
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 5–6 slices bacon, cooked and chopped
- Sliced green onions for garnish
- Additional shredded cheddar cheese for serving
Instructions
- Sauté butter in Instant Pot, add onions and garlic until softened.
- Combine chicken broth, cream of chicken soup, chopped potatoes, salt, and pepper.
- Secure lid, cook on high pressure for 10 minutes, then release steam.
- Mix milk and flour to create a slurry, add it to the soup.
- Cook on sauté until thickened, then stir in cheddar cheese.
- Serve hot, garnished with bacon, green onions, and additional cheese.
Notes
Using homemade chicken broth can enhance flavor.
Adjust the soup’s thickness by varying milk and flour amounts.
For heat, consider adding cayenne pepper or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 3
- Sodium: 1200
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 15
- Cholesterol: 55