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INGREDIENTS
- 2 pounds cubed potatoes
- 28oz chicken broth
- 8 oz Cheddar cheese
- 5 slices crumbled cooked bacon
- 1 tbs onion powder
- 1 tbs garlic powder
- 1½ cups milk
- 1 cup chopped carrots
- Sour cream
INSTRUCTIONS
- Place your cubed potatoes with or without skins in the Instant pot with chicken broth, carrots, crumbled bacon, onion powder, and garlic powder. Place your pot on the Soup function or on Manual High pressure for 30 minutes. Do a quick release. Place pot on saute. Whisk in the milk and cheese. Continue cooking on saute about 1-2 minutes stir until creamy and smooth. Serve with sour cream and extra bacon on top. Enjoy.
