| Prep Time | 25 min |
| Cook Time | 15 min |
| Passive Time | 30 min |
| Servings |
servings
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- 5 lbs potatoes
- 1 cup water
- 3 Tbsp butter
- 1 medium onion chopped
- 2 tsp fresh minced garlic or about 2 cloves, chopped
- 6 c milk
- 1/2 c all purpose flour
- 1 Tbsp salt
- 1 Tbsp Chicken Bullion Granules
- bacon cooked and crumbled
- green onion chopped
- cheddar cheese shredded
- sour cream
- salt and pepper to taste
Ingredients
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- Wash and scrub, and peel potatoes. Leave some of the peel on, if desired.
- Place water in the instant pot. Place the trivet in the instant pot. Place potatoes on top of the trivet. Generously sprinkle salt on each layer of potatoes as you add them. Close and seal the instant pot. Make sure the instant pot valve is set to “sealing” not “venting.” Select “pressure cooker” setting and “high pressure” and set for 15 minutes.
- While potatoes are cooking, chop the onion. Blend the milk, flour, salt and chicken bullion granules in the blender for 20-30 seconds.
- When the time is up, use the quick release method to release the pressure.
- When the pressure has released completely and the valve has dropped, open the lid. Remove the potatoes from the inner pot onto a cutting board or clean surface.
- Cancel the pressure cooker setting and then push the saute’ button. Melt the butter and add the onion and garlic. Saute for about 5 minutes or until the onion becomes translucent. Add the milk mixture and cook for about 10 minutes or until mixture thickens.
- While the soup base is thickening, cut the potatoes with a knife, or just mash and break up with a large serving spoon. Add to the soup base while it is thickening.
- Salt and pepper to taste. It usually needs quite a bit of salt. Stir in cheddar cheese, bacon, green onions and sour cream, or serve as toppings.
To make in the crock pot, peel potatoes as desired. Add to crock pot with 2 cups of water. Cook overnight on low or on high for 10 hours. 1/2 hour to 1 hour prior to serving, blend the soup base ingredients in the blender. Add butter and chopped onion to a medium saucepan and saute for 5 minutes over medium high heat or until onion becomes translucent. Blend the milk, flour, salt and chicken bullion granules in the blender for 20-30 seconds. Add to the saucepan and simmer for a 3-4 minutes or until sauce thickens. While soup base is simmering to thicken, use a serving spoon to crush the potatoes to desired consistency, or remove potatoes to a cutting board and cut/crush and return to crock pot. Add the soup base to the crock pot. Stir in cheddar cheese, bacon, green onions and sour cream, or serve them as toppings.