Chunky Potato Cheese Soup

• Gluten free

• Meat

  • 6 slices Bacon, crisp cooked

• Produce

  • 1 cup Corn, frozen
  • 1/2 cup Onion
  • 2 tbsp Parsley, dried
  • 6 cups Potatoes

• Canned Goods

  • 2 14 oz. cans Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1/8 tsp Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese
  • 3 oz Cream cheese
  • 2 cups Half and half

• Liquids

  • 2 tbsp Water

Found on pressurecookingtoday.com

Directions

• Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.