Cheddar Potato Soup
5
15 minutes
30 minutes
Slow Cookers
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.