Baked Potato Soup

Ingredients:

• 4 large Yukon Gold potatoes (or 6ish small)
• 12 slices bacon
• 1/2 medium sweet onion, chopped in chopper
• 1/2 tsp garlic, minced
• 1/2 cup flour
• 4 cups chicken stock or broth
• 2 cups half and half
• 8 ounces medium cheddar cheese, separated
• 1 tsp salt
• 1/4 tsp pepper

Directions:

1. Bake potatoes in the Instant Pot
   1. Peel potatoes and place on trivet in IP
   2. Pour 1 cup of water in the IP
   3. Set valve to sealing and cook on high manual pressure for 12 minutes
   4. Quick release
   5. Cube cooked potatoes into small pieces
2. Fry bacon until crispy, remove from pan, chop when cooled - reserve grease
3. Put bacon grease in dutch oven on the stove top on medium heat
4. Add onion and garlic and saute until translucent and bitter raw flavor removed
5. Add flour and stir and heat through, but do not brown
6. Add chicken stock and half and half, stir often until thickened
7. Add 3/4 of potatoes and mash in dutch oven, continue to heat and stir for 10 minutes
8. Add remaining potatoes, salt, pepper, 1/2 of cheese, and 3/4 of chopped bacon, heat until cheese melts
9. Serve with remaining cheese and bacon as garnish, if desired.