Pot Potato Soup
Selasa, 02 Juli 2019
INGREDIENTS
2 tbsp.butter
1 large
onion, chopped
2 cloves
garlic, minced
1 tsp. fresh
thyme leaves
6 large
russet potatoes, peeled and diced
4 c. low-sodium
chicken broth
1 c. plus
2 tbsp. milk, divided
2 tbsp. cornstarch
1/2 c. heavy
cream
Kosher salt
Freshly
ground black pepper
Shredded
cheddar, for serving
Chopped
cooked bacon, for serving
Freshly
chopped chives, for serving
METHODS :
1. Set Instant Pot to Sauté function and melt
butter. Add onion and cook until soft, for about 5 minutes, add garlic and thyme and
cook until fragrant, 1 minute more.
2. Add potatoes and broth and place lid on
Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once
finished, turn valve to quick release.
3. In a small bowl whisk together 2 tablespoons
milk and cornstarch to make a slurry.
4. Remove lid from Instant Pot and set to Sauté
function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let
boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
5. Garnish with cheddar, bacon, and chives. The potato soup ready to serve.