- 5 lbs of Potatoes peeled and cubed
- 1 Onion, diced
- 48 oz of chicken broth
- 1/4 tsp of garlic powder
- 1/8 tsp of red pepper flakes
- 4 tbs of butter
- 8 oz brick of cream cheese
- 8 oz of sour cream
- 2 cups of shredded cheddar cheese
- salt and pepper to taste
- 1 cup of Milk to thin out soup if needed
Add cubed potatoes, diced onions, garlic powder and red pepper flakes to the Instant Pot.
Pour enough of chicken broth to cover the potatoes and onions. Mine used the whole 48 oz of broth.
Seal the instant pot lid and in the soup setting, set for 10 minutes.
When the timer goes off, turn the value from sealing to venting, to release steam.
Add butter, cream cheese, sour cream and cheddar cheese. Salt and pepper to taste. You can add milk to make the soup, well, soup-er. I didn’t. It seemed soupy enough for me.
Top with bacon bits or green onions if you like. Enjoy.