Loaded Potato Soup

Loaded potato soup 

• 2-3 Tbsp Chef Shammy garlic butter
• 2 lbs baking potatoes (2 big), peeled & diced
• 1 can chicken broth
• 1 can creamed corn
• 3/4 C. Whole milk, full fat
• 1 C. shredded monterey jack or cheddar cheese
• 1/2 cup bacon pieces
• 2 tsp kosher salt, to taste (20 turns)
• 1/4 tsp pepper, to taste (10 turns)
• Garnish with green onion, sour cream, or bacon.

Melt butter and cook garlic until fragrant 

Add potatoes, broth, and corn

Set to pressure cook for 10 minutes

Quick release and immersion blend, leaving potato chunks

Mix in milk, half the cheese, and bacon. Salt and pepper to taste. 

Serve with garnishes