Cheddar Potato Soup
5
15 minutes
30 minutes
Ingredients
2 Tbsp. unsalted butter
3 cups cheddar cheese, divided
4 cups chicken stock
½ tsp. chili powder
2 Tbsp. chives
4 Tbsp. flour
1 tsp. garlic powder
1 cup plain greek yogurt
½ tsp. pepper
4 large baking potatoes
1 tsp. salt
1 small yellow onion, diced
Directions
Wash and scrub potatoes clean. Dry and cut into ½ inch cubes.
Heat the butter in the cooking bowl on the BROWNING function. Set the timer for 6 minutes. Once butter is melted, about 1-2 minutes, add the diced onion. Sauté until onions are tender, about 3-4 minutes. Add the flour and cook for an additional 30 seconds.
Place the potatoes, chicken stock, 1 cup cheddar cheese, garlic and chili powder, salt and pepper into the pot with the sautéed onions and stir to combine.
Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW button and set the timer for 30 minutes.
When the timer goes off, use Quick Pressure Release.
After all the steam has released, carefully open the lid and stir in the remaining 2 cups cheese and yogurt.
Serve with additional cheese and chopped chives.