Instant Pot Potato Soup

Quick, tasty potato soup. No heavy cream involved!

Ingredients

• 2 large shallots
• 4 medium russet potatoes
• 4 tbsp salted butter
• 2 cups vegetable broth
• 1/2 cup vegetable broth
• 6 tbsp flour
• 1/2 tsp Old Bay seasoning
• 1 tsp minced garlic
• 2 cups milk
• Toppings (Greek yogurt, shredded cheddar cheese, bacon bits)

Directions

• Mince the 2 large shallots.
• Peel and dice the 4 medium potatoes.
• Turn instant pot to saute mode.
• Add 4 tbsp butter.
• When butter is melted, add the minced shallot, and saute 4 - 5 minutes, until softened but not browned.
• Add 2 cups vegetable broth and diced potatoes.
• Seal.
• Cook on high pressure for 10 min.
• Quick release.
• Add 6 tbsp flour to 1/2 cup of vegetable broth and mix until flour is combined.
• Add flour mixture to cooked potatoes, along with 1 tsp Old Bay seasoning, 1 tsp minced garlic.
• Stir potatoes until they are creamy, like chunky mashed potatoes.
• Add 2 cups milk and stir until they are smooth.
• Turn instant pot to saute mode for 2 minutes until the soup is warmed through.

Original source: A Couple Cooks - Best Instant Pot Potato Soup