Craving comfort? This soup tastes like you’ve been slaving away at the stove all day, but only takes minutes!
With the Holidays here, I don’t know about you but my schedule has been crazy busy. Trying to get the kids to their school programs, decorate the house, Holiday baking, shopping, and more….not much time has been focused on dinner. Thank goodness for my Instant Pot because I can have dinner on the table in no time, with little to no work involved!
As I have mentioned before, my hubby isn’t a huge soup fan. So sad, right, lol?!! If I do make soup, he prefers them hearty and more stew like. He does however LOVE chowders and potato soups so I knew he’d enjoy this.
Last week, I whipped this up from start to finish in about 15 minutes and all of the kids and hubby scraped their bowls clean. Everyone took leftovers the next day in their thermos’ at school and work too! Not only was clean up a breeze (one pot), but since I saved time on dinner prep/cook, I was able to get more accomplished in my day!
I love a loaded soup, so I added crumbled bacon, cheddar cheese, and green onions. If you’re not a fan of one (or all) of those though, you can easily omit! May I even suggest a dollop of sour cream on top prior to serving??!! However you load it up, it’ll be a hit!
Best part, if leftovers aren’t your thing, you can always stick in an airtight container and freeze for a later date!
Enjoy and be sure to let me know what you think if you try it! Tag me on Instagram or use #thecookinchicks so I can see your tasty creations too!!
*To check out the Instant Pot I have and love, click here… https://amzn.to/2zr53Cj
If you don’t have an Instant Pot, here is a slow cooker version: https://thecookinchicks.com/2016/11/the-ultimate-potato-soup/
- 1 tbsp butter
- 1 onion, diced
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 can cream of chicken soup
- 8 russet potatoes, peeled and diced
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 1 tbsp flour
- 2 cups cheddar cheese, shredded
- GARNISH
- 1/2 lb bacon, cooked/crumbled
- cheddar cheese, shredded
- green onions, chopped
- sour cream, dollop for on top
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Add butter to IP and turn on saute function.
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Once melted, add in the onions and allow to saute for about 3 minutes.
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Add in the garlic and allow to cook for about 1 minute, stirring frequently as to avoid burning.
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Add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper.
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Place lid securely on and ensure valve is on sealing position.
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Turn off saute function and switch to manual, high pressure for 10 minutes.
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Once complete, do a quick release.
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As pressure is releasing, combine the flour and milk together in a small bowl.
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Once the steam has completely released and pin drops, remove lid and stir in the milk/flour mixture.
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Turn the saute function back on and allow to heat for about 5 minutes.
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Stir in the 2 cups cheddar cheese. Once melted, serve soup in bowls with desired garnishes.
Recipe adapted from: Belle of the Kitchen
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