(For Pressure Cooker/Instapot)
Ingredients:
1 yellow onion, diced
2 tbsp butter/olive oil
2.5 lbs potatoes, diced (about 6 large)
4-6 c. chicken or vegetable broth
1 tsp. minced garlic
1/2 tsp. salt and pepper (to taste)
1 c. milk
1 c. shredded cheese
1/2 - 1 c. chopped, cooked bacon
4-8 oz. sour cream
Chopped green onion for garnish
Instructions:
1. On saute setting in pressure cooker, saute the chopped onion in butter/olive oil, until softened.
2. Add the diced potatoes, garlic, salt & pepper, and chicken broth. Cook on high for 10 minutes, and slow-release for 5-10 minutes.
3. Using an imersion blender, blend about half of the potatoes until it thickens, but be sure to leave some "whole" pieces for a chunky soup.
4. Bring to a boil and stir in milk and shredded cheese; stir until completely melted. Stir in bacon & sour cream.
5. Optional garnish in each bowl - top with bacon, cheese, and green onion.