May 26 Instant Pot Loaded Baked Potato Soup

You Will Need:

4 slices of precooked bacon, chopped

2-3 lb russet potatoes, peeled and cut into 1-inch pieces

1/2 teaspoon salt

1 carton chicken broth

1 package of cream cheese, cubed, softened

1 cup shredded Cheddar cheese

How to Make:

Combine potatoes and salt into pot. Stir in broth.

Secure the lid; set pressure valve to sealing. Select manual and cook on high pressure for 6-8 minutes. Once done, set the pressure valve to venting.

Mash the potatoes in the pot and stir in cream cheese until mixed.

Spoon into bowls and top with cheddar cheese and bacon bits.

Adapted from Pillsbury’s Instant Pot Loaded Baked Potato Soup