Instant Pot Potato Soup

melskitchencafe.com

Lennis Williams

1 tablespoon butter or olive oil

½ cup chopped onion

2 cloves garlic, finely minced or ½ teaspoon garlic powder

6 cups peeled, chopped potatoes (30 to 32 ounces), about ½-inch pieces (see note)

3 cups low-sodium chicken broth, divided (meaning you’ll use 1 cup at first and the other 2 cups later)

1 tablespoon dried parsley

1 teaspoon salt

¼ teaspoon black pepper

4 ounces cream cheese, lowfat or regular, softened

⅓ cup all-purpose flour

2 cups milk

1 to 2 cups shredded sharp cheddar cheese

2 to 3 cups cooked, shredded or diced chicken, optional (see note)

1 cup frozen or fresh corn kernels

Cooked, crumbled bacon for serving

Directions at melskitchencafe.com

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