A delicious potato soup, perfect for the Autumn season
Course: Soups
Servings: 2-4
Ingredients
2tbspbutter
1tbspextra virgin olive oil
2clovesgarlicdiced
½large oniondiced
6large yellow potatoes
4cupsvegetable broth
1tbspcornstarch
1tbspwater
4oz.about half a brick of cream cheese, cut into cubes
1cupcheddar cheeseshredded + extra for garnishing
Green onionsfor garnishing
Instructions
Set your IP to its sauté setting and add butter and extra virgin olive oil. Once it starts to heat up, add garlic and onion and stir occasionally for about 5 minutes.
During this time, chop your potatoes into bite-sized chunks (about 1-2 inches in size).
Cancel the sauté setting and add vegetable broth into the Instant Pot. Then, add potatoes and cover the Instant Pot. Set to Manual Pressure on high for 6 minutes.
Allow for a 10-minute natural pressure release. In a small bowl, mix together cornstarch and water and add into the IP.
Set IP to sauté setting and add both cheeses. Stir until thick.
Serve hot, in a bowl and add shredded cheddar cheese and chopped green onions on top.