Potato soup from start to finish in under an hour? It's totally possible. It took as long to peel and cut the potatoes as it did to cook. Do again? Absolutely.
4-5 lbs potatoes; peeled and cut into similar sized pieces
5-6 cups chicken broth
1 onion chopped or a couple tablespoons dried onion
4 oz cream cheese
1/2 c. sour cream
4 T. butter
2 cups shredded cheese
1 1/2-2 cups milk
1 pkg bacon cooked and crumbled
1. put potatoes, onion and enough chicken broth to just cover the potatoes in the instant pot. Cook on manual for 9-10 minutes (If you're using red potatoes do 9). When timer is done release pressure
2. mash potatoes in pot. I like it more chunky but if you would like it smooth that works too.
3. add cream cheese, sour cream, butter, cheese and mix. Add milk until soup is the consistency you prefer.
4. Stir in bacon. You can reserve some for topping
*if you are cooking in the crock pot cook on low for 5-6 hours.