Cheese and Potato Soup

(Prep + Cooking Time: 30 minutes | Servings: 6)

Ingredients:

6 cups potatoes, cubed

1 cup cheddar cheese, shredded.

1 cup corn

6 bacon slices; cooked and crumbled.

2 tbsp. butter

3 oz. cream cheese, cubed

2 cups half and half

1/2 cup yellow onion; chopped

28 oz. canned chicken stock

Salt and black pepper to the taste

2 tbsp. parsley; dried

1/8 red pepper flakes

2 tbsp. cornstarch

2 tbsp. water
Directions:

Set your instant pot on Sauté mode; add butter and melt it

Add onion, stir and cook 5 minutes

Add half of the stock, salt, pepper, pepper flakes and parsley and stir

Put potatoes in the steamer basket, seal the instant pot lid and cook at High for 4 minutes

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid and transfer potatoes to а bowl.

In another bowl, mix cornstarch with water and stir well.

Set the pot to Simmer mode, add cornstarch, cream cheese and shredded cheese and stir well.

Also add the rest of the stock, corn, bacon, potatoes, half and half.

Stir, bring to a simmer, ladle into bowls and serve.