Ingredients
Scale
- 6 Slices Bacon
- 1 Onion, diced
- 2 Stalks Celery, chopped
- 3 Cloves Garlic, minced
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 2 Sprigs Fresh thyme or 1 teaspoon dried
- 2 Pounds Russet potatoes, peeled and diced
- 4 Cups Chicken broth
- 1 Cup plus 2 Tablespoons Whole milk
- 1/2 Cup Heavy cream
- 2 Tablespoons Cornstarch
Toppings:
- Cheddar cheese
- Bacon, cooked and chopped or crumbled
- Chives or Green Onions
Instructions
- Set Instant Pot to Sauté setting.
- Add bacon and cook until crispy. Remove onto paper towel to drain.
- Add the onion, celery, garlic and seasoning to pot, stir and cook for 3-5 minutes or until onions and celery are softened.
- Add chicken stock to pot and scrape down sides and bottom to remove any bacon bits.
- Stir in the potatoes.
- Place lid on Instant pot and set to high pressure for 8 minutes. When timer goes off, carefully quick release.
- In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Remove lid from pot and set to sauté.
- Pour in remaining 1 cup milk, heavy cream and slurry.
- Stir to combine and let come to boil and cook for about 5 minutes or until desired consistency, stirring occasionally.
- Garnish with cheese, bacon and chives is desired.
- Store leftovers in refrigerator.
Nutrition
- Serving Size: 1