Ingredients
6slicesbacon,diced
1yellow onion,small, chopped
2garlic cloves,minced
2thyme sprigs,leaves removed from stem
1tspblack pepper
2lbsrusset potatoes,peeled and diced into ½-inch pieces
4cupschicken stock
1½cupshalf and half,divided
2tbspwhole milk
2tbspcornstarch
1cupcheddar cheese,shredded
3green onions,tops thinly sliced
Preparation
Turn a 6-quart Instant Pot onto the Sauté setting.
Add the bacon, then cook until crispy.
Remove the bacon, leaving the drippings in the pot.
Add the onion, garlic, thyme, and black pepper.
Stir and sauté for 5 minutes.
Add the chicken stock and scrape any brown bits from the bottom of the Instant Pot.
Add the potatoes to the pot.
Place the lid on the Instant Pot, then set to High Pressure for 8 minutes.
When the timer goes off, turn the steam valve to quick release.
Remove the lid, then stir the soup.
Pour in 1 cup of the half and half, then stir to combine.
In a small bowl, whisk together the cold milk and cornstarch.
Pour the cornstarch mix into the soup pot, then stir to combine.
Set the Instant Pot to the Sauté setting, then cook the soup until it starts to thicken.
Stir in the shredded cheese, then top with crispy bacon and sliced green onions.
Serve warm, and enjoy!
