Ingredients
2tbspbutter
1cupyellow onionchopped
1cupcelerydiced
2canslow-sodium chicken broth(14.5 oz)
6cupsrusset potatoespeeled and diced , (cut about 1/2-inch cubes)
1cupcarrotsdiced
salt
black pepperfreshly ground
1½cupswhole milk(then more to thin as it rests as desired)
1½tbspcornstarch
8ozcream cheese(diced into small cubes)
1cupcheddar cheeseshredded
8slicesbacon(chopped and cooked)
green onionschopped, or parsley ((optional))
Preparation
Select the “saute” setting on the Instant Pot.
Once it reads “hot” add butter and let melt.
Add in onions and celery and saute for 2 minutes then press “cancel.”
Add in potatoes, carrots, and broth, and season with salt and pepper to taste. Submerge veggies down into the broth.
Seal the lid on the Instant Pot. Make sure the valve is set to “sealing position,” then select “manual” mode and 9 minutes.
Once the time is up, let the pressure come down naturally for 5 minutes, then use the quick release method to release any remaining pressure.
In a medium bowl, whisk a few tablespoons of milk with the cornstarch, then add in remaining milk and whisk.
Press “cancel” on Instant Pot, then select the “saute” setting.
Pour milk mixture into the soup in the Instant Pot along with cream cheese.
Bring the mixture to a boil, whisking frequently, and let boil for about 1 minute (you can also mash up the potatoes a little if desired).
Serve warm with cheddar, bacon, and green onions or parsley. Note that the soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
