Main Recipe

FRENCH ONION BAKED POTATO SOUP

meet the perfect mashup of two crowd-pleasing soups.

Time: 35 minutes

Number Of Ingredients: 13

Ingredients: yukon gold potatoes,low sodium chicken broth,salt & freshly ground black pepper,olive oil,unsalted butter,yellow onions,bacon,milk,heavy cream,cheese,thyme leaves,chives,sour cream

Steps:

  1. place potatoes , broth , and 1 tablespoon salt into instant pot
  2. close lid , set pressure to high , and cook 20 minutes
  3. allow instant pot to remain on warm setting
  4. meanwhile , in a large skillet over medium-high heat , warm olive oil and 1 tablespoon butter until melted
  5. add onions , season generously with salt , and cook , stirring occasionally , until deeply golden and caramelized , about 25 minutes
  6. if necessary , add 1-2 tablespoons water to skillet to prevent burning , scraping bottom of pan to incorporate caramelization
  7. adjust heat as necessary to prevent burning
  8. in a small skillet , cook bacon over medium heat , stirring occasionally , until crisp
  9. remove with a slotted spoon to a paper towel-lined plate
  10. if necessary , release pressure manually on instant pot
  11. using an immersion blender , blend potatoes and broth until nearly smooth
  12. add milk , cream , and remaining 2 tablespoons butter
  13. blend to combine
  14. fold in half of cheese , half of caramelized onions , and thyme
  15. season to taste with salt and pepper
  16. if soup is too thick , thin to desired consistency with additional milk
  17. serve , garnished with reserved cheese , reserved onions , chives , sour cream , and bacon
    60-minutes-or-less    time-to-make    course    preparation    soups-stews    dietary    low-sodium    low-calorie    low-carb    low-in-something

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