Bacon-Chicken-Potato Soup

I had extra bacon & it was a cold winter Michigan day so I put this recipe together.   It was a hit.   I like quick soups.

BACON-CHICKEN-POTATO SOUP
(serves 8)

Ingredients:
*6 slices bacon, cooked & crumbled
*1 boneless skinless chicken breast, cooked & shredded
*2 tablespoon butter
*1 large onion, chopped
*3 stalks celery, chopped
*2 garlic cloves, chopped
*3 medium carrots, sliced
*4-6 russet potatoes (6 cups), peeled & cubed
*6-8 cups chicken stock
*1 teaspoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*2 bay leafs
*1 teaspoon salt
*1 teaspoon ground black pepper
*2 cups shredded cheddar cheese

Directions:
~In a large stock pot, melt butter.
~Add carrots and potatoes and sauté for 3-4 minutes.
~Add remaining veggies and sauté for another 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bay leafs, salt and pepper.
~Bring to a boil.
~Reduce heat to simmer and allow to simmer for 45 minutes or until potatoes & carrots are tender.
~Using a potato masher, blender or immersible blender to blend all the veggies to semi-smooth.
~Add chicken, bacon & cheese and simmer for another 10 minutes, stirring often.

Instant Pot Directions:
~Turn instant pot to sauté.
~Cook bacon until crisp
~Remove bacon, crumble and set aside.
~Once hot, add carrot and potatoes and sauté for 4 minutes.
~Add remaining veggies and sauté fr 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bayleaf, salt and pepper.
~Bring to a boil.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 15 minutes.
~Do a quick release.
~Using a potato masher or immersible blender, blend veggies until semi-smooth.
~Add cooked shredded chicken, bacon, cheese. Cover and allow to sit for 5 minutes to melt the cheese.