Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup low-sodium vegetable broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup half-and-half
  • 2 oz cream cheese, softened
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/4 cup fresh chives, sliced
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp Greek yogurt

Instructions:

  1. Sauté the aromatics. Set the Instant Pot to the Sauté function. Add the olive oil and diced onions, stirring until translucent (about 3 minutes). Stir in the minced garlic and cook for 30 seconds Note: Garlic burns quickly, so keep it moving.
  2. Deglaze and load. Add the cubed potatoes, broth, salt, and pepper. Stir well to ensure no potato pieces are stuck to the bottom Note: This prevents the burn sensor from triggering.
  3. Pressurize. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 8 minutes.
  4. Release pressure. Once the timer expires, allow a 10 minute natural pressure release before venting the remaining steam until the pin drops.
  5. Blend the base. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, velvety consistency.
  6. Add richness. Stir in the softened cream cheese and half and half Note: The residual heat will melt the cream cheese.
  7. Thicken the soup. Turn the Sauté function back on Low. Stir in the cornstarch slurry (cornstarch mixed with water), simmering for 2-3 minutes until the soup is thickened and glossy.
  8. The final touch. Stir in the shredded cheddar cheese and Greek yogurt just before serving until the cheese is fully melted.
  9. Garnish. Top each bowl with sliced fresh chives for a burst of color and flavor.