Servings: 8 to 10

5 pound bag of potatoes peeled and cubed 5 pound bag of potatoes peeled and cubed
1 large shallot minced (or 3 Tablespoons minced onion) 1 large shallot minced (or 3 Tablespoons minced onion)
5-6 cups chicken broth 5 to 6 cups chicken broth
4 Tablespoons butter 4 Tablespoons butter
⅓ cup softened cream cheese ⅓ cup softened cream cheese
⅓ cup sour cream ⅓ cup sour cream
2 cups shredded cheddar cheese 2 cups shredded cheddar cheese
1-2 cups milk (depending on how thin you want your soup) 1 to 2 cups milk (depending on how thin you want your soup)
1 bag of real bacon bits 1 bag of real bacon bits
salt and pepper to taste salt and pepper to taste
1 green onion chopped for garnish 1 green onion chopped for garnish

Add the minced shallots and potatoes to an Instant Pot.
Pour enough chicken broth in the pot to cover the potatoes. Seal the lid and cook on manual or soup setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
Add butter, sour cream, cream cheese, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk to the soup.
Add more salt and pepper if needed.
Serve with the toppings of your choice.

Prep time: 10 mins  Prep time: 10 mins
Cook time: 10 mins  Cook time: 10 mins
Total time: 20 mins.  Total time: 20 mins.
Nutrition Information  Nutrition Information
Serving size: 1  Serving size: 1
Calories: 226  Calories: 226
Fat: 18.6 g  Fat: 18.6 g
Saturated fat: 11.5 g  Saturated fat: 11.5 g
Carbohydrates: 3.2 g  Carbohydrates: 3.2 g
Sugar: 15 g  Sugar: 15 g
Sodium: 700 mg  Sodium: 700 mg
Protein: 11.5g  Protein: 11.5g
Cholesterol: 52 mg  Cholesterol: 52 mg
I like my potato soup a little chunkier, so next time I won't mash the potatoes.  I like my potato soup a little chunkier, so next time I won't mash the potatoes.