Instant Pot Potato Soup

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 6 Servings

1 Tablespoon butter, grapeseed or olive oil

1/2 large onion, diced

1 garlic clove, minced

3 cups water with one chicken bullion cube

1 box chicken broth (I used Pacific brand)

a few sprigs of dill chopped

7-8 medium to large russet potatoes, peeled and cut into 1 inch cubes

1 celery stalk, chopped

2 carrots chopped

1 1/2 teaspoons salt (more or less to taste)

1 cup milk (I used rice milk)

1 Tablespoon all purpose flour

green onions - Optional to sprinkle on top if desired

grated cheese - Optional to sprinkle on top if desired

Directions

1. Prepare all the vegetables, peeling and chopping and set aside.

2. Turn the instant pot onto sauté, add the butter, onions, celery and garlic and cook for a few minutes until soft.

3. Stir occasionally to keep from burning.

4. Add the water, chicken bullion cube and all the prepared vegetables.

5. Season with the salt and pepper.

6. Place the lid onto the instant pot and set the vent valve to ‘sealing’. Cook over manual high pressure for 10 minutes and when done quick release the pressure. This is very hot, so putting a damp tea towel over the valve and use an oven mitt to protect from getting burns. Once the steam has completely released and the pin has dropped open the lid.

7. Meanwhile stir together the milk and flour to form a ‘slurry’. I used a hand held blender to mix together to be sure there was no lumps in the flour.

8. Pour in the milk slurry.

9. Turn the pot to sauté and cook for 4-5 minutes until slightly thickened. Do a taste test and season to your own taste.

10. Serve the soup and add chopped green onions and grated cheese if desired.

ENJOY!

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