Ingredients:
- 2 pounds russet potatoes, peeled, chopped into small pieces
- 3 whole cloves garlic
- 4 cups chicken broth
- 1 medium onion, chopped
- 8 ounce low fat cream cheese
- 2 green onions, thinly sliced
- Salt and pepper to taste
Method:
- Add all the ingredients except cream cheese and green onions to the instant pot.
- Stir and close lid. Set Soup option. When the soup cycle is over, let the steam release naturally.
- Retain about 1/4 of the soup and blend the rest of it with cream cheese. Add it back to the pot.
- Add green onions, reheat, mix well and serve.
- Ladle into individual soup bowls and serve hot.