°1 C. tbsp olive oil
°1 chopped onion
°4-5 slices of bacon, chopped
°4 cups of chicken broth
°2 tbsp. flour
°7-8 medium potatoes peeled and cut into 1 inch cubes
°1-1/2 tsp. salt
°1/4 tsp. pepper
°1 C. dried thyme or 1 tbsp fresh thyme
°1 cup cooking cream or milk
°1-1/2 cups grated sharp cheddar cheese (divided)
°chopped chives or shallot to garnish
Pressure “Sauté” button & heat oil.
Saute bacon and onion for 3-4 minutes or until onion is translucent and bacon is cooked.
Drain the fat.Add the broth and scrape the bottom of the bowl well with a spatula to loosen any particles that may have stuck.
Adding potatoes, thyme, salt & pepper.
Close and latch the lid, turn the valve to the “Sealing” position.
Press “Pressure Cook or Manual” and set the time for 8 minutes. When finished, release the pressure by positioning the valve to “Venting” (see note).
Open the lid, mash a few pieces of potatoes with a pestle to thicken the soup. Pour the flour diluted in a little water and return to “Sauté” mode and cook for 4-5 minutes, stirring constantly, until the soup has thickened.
Add the cream and 1 cup of cheese and mix.Garnish with the remaining cheese and chives and serve.