- 8 medium potatoes, peeled and diced
- 32 oz chicken broth
- 1 cup half and half
- 1 cup sour cream
- 1 lb bacon (cooked and crumbled)
- 1 cup shredded sharp cheddar cheese (plus more for garnish )
- 5 green onions (diced)
- 1 white onion (diced )
- 1 tsp salt (plus more to taste)
- 1 tsp garlic powder
- 1/2 tsp pepper (plus more to taste)
Place one cup of the diced potatoes and the white onion in the bottom of your Instant Pot. Add the chicken broth.
Place the steamer basket on top of the broth and add the rest of the potatoes. Season with half the salt pepper, and garlic powder.
Put the lid on your Instant Pot and set the timer to 2 minutes. Let cook and then do a quick release.
Remove steamer basket with the potatoes and set aside. Use a potato masher or a wooden spoon to mash the potatoes that cooked in the broth. Mash until smooth but still has some texture. Turn the Instant Pot to saute and add the sour cream, half and half, bacon, green onions, and cheddar cheese. Stir well. Let cook for 5 minutes on saute, stirring frequently so the cheese doesn't stick.
Taste for seasoning and add more if desired. Serve hot, garnished with additional bacon, green onions, and cheese.
Use a block of cheese and shred it yourself. It will melt better and improve the texture of the soup.