Best Ever Potato Cheese Soup
This cheesy, chunky soup is the ultimate comfort food! Chock full of potatoes, carrots, and onion with a tasty cheesy broth, you and your family will love it!
Servings: 6 servings
Ingredients
- 3 cups potatoes, peeled and chopped (Russet)
- ½ cup onion, chopped
- 1 carrot, chopped
- 1 tbsp dried parsley
- 1 tsp salt
- ½ tsp celery seed
- ½ tsp black pepper
- 1 can (14.5 oz) chicken broth
- 3 tbsp flour
- 3 cups milk
- 8 oz American cheese
- 6 slices bacon, chopped and cooked
Instructions
Conventional Instructions
- Add the potatoes, onion, carrots, parsley, salt, celery seed, pepper and chicken broth to a large stockpot. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15 minutes until the potatoes are tender, but not falling apart.
- In a bowl, stir together the flour and the milk, whisking until smooth. Add to the pot, stirring. Cook and stir until boiling and then cook and stir for 1-2 minutes longer, until slightly thickened.
- Reduce heat to medium-low. Add cheese. Stir until melted.
- Top with bacon before serving.
Instant Pot Instructions
- Add potatoes, carrots, onion, parsley, salt, celery seed, pepper, and broth to the Instant Pot.
- Pressure cook for 7 minutes. Quick pressure release when done.
- In a bowl, mix the milk and flour. Turn the Instant Pot to Saute (high setting) and add milk mixture. Stir until boiling. Cook and stir for one more minute until slightly thickened.
- Turn the Instant Pot to the Keep Warm setting. Add the American cheese, and stir until melted.
- Top with bacon before serving.