Instant Pot Roasted Garlic Soup

subheading: For The Roasted Garlic:

3 full bulbs of garlic, fully in tact with the tops sliced off of each (these are not to be confused with cloves - bulbs are made up of about 10 to 20 cloves each)

3 tbsp of extra virgin olive oil (divided into 1 tbsp per bulb)

subheading: For The Garlic Bread Croutons:

12″ loaf of Italian or French bread, sliced in half longways

4 tbsp (½ stick) of salted butter, melted (30 seconds in the microwave will do it)

¼ tsp of Garlic Better Than Bouillon

1 tsp of grated parmesan cheese

¼ tsp of Italian seasoning

subheading: For The Soup:

2 tbsp (¼ stick) of salted butter

1 medium yellow onion, diced

4 oz of diced prosciutto or pancetta or bacon (optional, but if using, I strongly suggest the diced prosciutto as it adds sensational flavor)

1.5 lbs of Idaho/Russet potatoes, peeled and diced into chunks

3 cups of Garlic Broth (I used 1 tbsp of Garlic Better Than Bouillon 3 cups of water)

3 cups of Chicken Broth (I used 1 tbsp of Chicken Better Than Bouillon 3 cups of water)

½ cup of a dry white wine (like a Chardonnay, Sauvignon Blanc or white cooking wine is fine too)

Juice of half a lemon (or 1 tbsp of lemon juice)

1 tsp of dried thyme

½ tsp of black pepper

½ cup of grated parmesan cheese

½ cup of heavy cream

Sliced chives, for garnish (optional)

Directions at pressureluckcooking.com

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