Potato Cheese Soup

pressurecookingtoday.com

Stephanie Blackledge Henry

2 tablespoons butter

½ cup chopped onion

6 cups peeled and cubed potatoes

2 14 oz. cans chicken broth

1 teaspoon salt

½ teaspoon black pepper

⅛ tsp red pepper flakes

2 tablespoons dried parsley

2 tablespoons cornstarch

2 tablespoons water

3 oz. cream cheese, cut into cubes

1 cup shredded cheddar cheese

2 cups half and half (can use fat free but soup will be thinner)

1 cup frozen corn

6 slices crisp-cooked bacon, crumbled

Directions at pressurecookingtoday.com

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