This potato soup has a delicious and creamy sauce, soft chunks of potato, and a secret ingredient.
2poundspotatoeschopped in about 1/2-1 inch pieces (see note)
1/2poundabout 2 cups frozen cauliflower florets
3cupslow-sodium chicken brothdivided
1cup2 ounces shredded cheddar cheese
Optional Toppings: shredded cheese,chopped bacon
Turn the Instant Pot on and select saute, add olive oil and heat for a few minutes. Add the onion and garlic and cook for 1-2 minutes, or until the onions are softened. Add the potatoes, cauliflower, 1 cup chicken broth, salt, and pepper to the Instant Pot and stir.
Place the lid on the pot, making sure the pressure valve is set to the “sealing” position and cook on high pressure for 4 minutes. Let sit for 5-10 minutes and release the pressure.
While the potatoes are cooking, in a blender combine the remaining chicken broth, cream cheese, flour, and milk. Blend until smooth.
Remove the lid and turn the Instant Pot to saute again. Stir in the milk mixture and continue cooking until the soup simmers and thickens, stirring constantly.
Add the shredded cheese and stir until melted and combined.