Instant Pot Potato Soup

{Ingredients}

  • ingredients needed for homemade cream of chicken soup are below or you can just buy a can of it

{https://barbells-and-brownies.com/2016/02/24/cream-of-chicken-soup-substitute/}

  • 1 1/2 tsp. of minced garlic
  • 3 1/2 to 4 cups of low-sodium chicken broth
  • 6-7 russet potatoes {cut into bite-sized pieces}
  • 1/2 tsp. of ground black pepper
  • 2 cups of 2% Lactaid
  • 2 tbsp. of unbleached all-purpose flour
  • 1 cup of shredded medium cheddar cheese
  • chopped green onions
  • bacon bits

{Directions}

  • Cut up your potatoes and put them in cold water so they don’t turn brown while you’re waiting to use them.
  • Cook your cream of chicken soup substitute.
  • Add your chicken broth, cream of chicken soup substitute, potatoes, and pepper to your instant pot. Stir until everything is combined and put your lid back onto your instant pot. Turn your vent valve to “sealing.” Cook on manual for 10 minutes and then do a quick release.
  • Stir together your Lactaid and flour in a small bowl.
  • Once your steam has released, turn your instant pot to “saute”, add your flour mix and continuously stir so it doesn’t burn to the bottom.
  • Stir until your soup has thickened. Stir in your cup of shredded cheese.
  • Top with chopped green onions and bacon bits.
  • Refrigerate leftovers.

1 Comment

  1. Pingback: Two Week Dinner Menu – Barbells & Brownies

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