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Select SAUTE and HIGH, once HOT add the oil. Once the oil is shimerring add the ham and saute for 3-5 minutes, until golden brown.
Add the rest of the ingredients from the SOUP section, except the sour cream.
Close the lid, lock and point the valve to sealed.
Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.
Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.
Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.
If the soup is too thick, add more WARM chicken broth.
Taste and adjust for salt and pepper.
If you added more liquid, make sure to let the soup simmer for a few minutes.
Serve warm, garnished with bacon, green onions, and sour cream.
The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.