Instant Pot Cream of Bacon Soup

pressureluckcooking.com

David Shanahan

¼ stick (2 tbsp) of salted butter

1.5 lbs of thick cut bacon, cut into little pieces using kitchen shears

2 Vidalia/sweet onions, cut into strands

1 tbsp of crushed garlic

2 lbs of Idaho/Russet potatoes, peeled and cut into chunks

3 cups of ham broth (I used 3 tsp of Ham Better Than Bouillon + 3 cups of water)

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

½ cup of Sherry wine (you can use another ½ cup of broth if you don’t want to use wine)

2 tsp of dried thyme

⅓ cup of flour

1 cup of heavy cream or half & half

¼ cup of maple syrup

1 tbsp of seasoned salt (optional)

⅓ cup of chives, chopped (for garnish)

Directions at pressureluckcooking.com

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