Ingredients
10 Yellow Potatoes
3 Cloves Garlic
3-4 Sprigs of Fresh Thyme
32 oz Chicken Broth
½ Stick of Butter
3 Tablespoons Cornstarch
3 Tablespoons Water
1 Cup Whole Milk
1 Cup Heavy Whipping Cream
3 Cups Ham (cubed)
1 Cup Cheddar cheese
Instructions
Wash and cut potatoes into cubes. Mince garlic.
Add potato, garlic, thyme, butter, and chicken broth to the instant pot. Seal, and set on manual pressure for 8 minutes. Quick-release steam once cooking is complete.
Mix cornstarch with water to create a slurry. Pour this into the instant pot and stir.
Set instant pot to saute, add whole milk, heavy whipping cream, ham, and cheddar to the pot. Stir to combine. Bring to a boil, and stir often for 5 minutes.
Turn off the instant pot. Lightly mash potatoes to desired consistency.
Garnish with fresh thyme and pepper. Enjoy!
Find it online: https://cookingwithjanica.com/instant-pot-ham-potato-soup/