Creamy Chunky Potato Cheese Soup (for the electric pressure cooker)
2 TBS butter
1/2 Cup finely diced onion
6 Cups peeled and bite sized cubed potatoes
4 Cups Chicken broth
1 TSP Salt
1 TSP Black Pepper
1 TSP Parsley
1/2 TSP Red Pepper Flakes
2 TBS Thickening agent (like cornstarch, flour or whatever you use. We used Potato Starch because we have people who have gluten allergies).
2-3 TBS Water
3 OZ Cream Cheese cut into cubes
1-1/2 Cup shredded cheddar cheese (we used medium but I think sharp would be good too)
2 Cups half and half
1 LB Cooked Crisp bacon (crumbled)
Chives diced (Optional for garnish)
Sour cream (Optional for garnish)
Select Sauté (my Power Pressure Cooker XL 10Q doesn't have Sauté so I just put it on Soup) and melt your butter. Once it is melted add diced onions and cook, stirring occasionally until the onion is tender. (approx. 5 minutes). Add 2 Cups chicken broth, salt, pepper, red pepper flakes and parsley to the onions. Cook for 1 minute longer, stirring occasionally.
Put the steamer basket into the pressure cooker so it sits on the broth, onion mix. Put your lid on your pressure cooker and set for 10 minutes on Soup. When it is done, release the steam and carefully take off your lid.
Take out the steamer basket (making sure to let it drain any liquid back into the pressure cooker). Set aside.
Turn your pressure cooker back to the soup mode.
In a small bowl whisk your thickening agent with some water (about 3 TBS but use your judgement here. It will depend on which thickening agent you use).
Stir the thickening agent into your pressure cooker. Stir constantly. Add your cream cheese and shredded cheese and stir until cheese is melted.
Add remaining 2 cups of chicken broth, the half and half and the crumbled bacon and heat thoroughly (do not let come to a boil).
Serve with chives and sour cream if desired.