IP Potato Soup

1 T Butter, unsalted
1 T Olive Oil
1 large Onions, raw
1 clove Garlic
3.5# Russet Potato, raw, chopped 1/2" pieces
8 c Chicken Broth
1/2 package (18 g) Concord Foods Fresh Success Roasted Garlic & Herb Flavor Mashed Potato Seasoning Mix
1 package (8.5 oz) Earthly Choice Cauliflower Rice or (10 oz) frozen Green Giant Riced Veggies Cauliflower
1/2 c (2 oz) shredded Cheddar Cheese
1/4 c (60 g) Sour Cream
2 T Bob's Red Mill Potato Starch (optional)

If potato pieces larger, add more time. I prefer to cut larger pieces and cook for 10 minutes.

Amount of onion to saute does not do well in the IP because surface to small causing the onion to steam/boil rather than saute. I saute in a separate pan. However, if do saute in the IP, may need to deglaze with a small amount of a mild white or unseasoned rice vinegar.

Cauliflower helps to reduce the "too salty" flavor and make the dish more healthy. However, this is VERY high in sodium. One of these days, I'm going to increase the potatoes and broth and see if that reduces the sodium.

Set IP to saute mode. Saute onions until at least translucent but can cook longer. Add garlic and cook until fragrant. Cancel IP setting. If needed, deglaze with small amount of mild white or unseasoned rice vinegar.

Add potatoes, broth. Pressure cook on high for 6 minutes. When done, press cancel and quick release immediately.

Add seasoning packet, riced cauliflower and blend/mash well.

Blend in sour cream and cheese.

Serve garnished with green onions.

Serving Size: Makes approximately 12 servings