Instant Pot Loaded Baked Potato Soup
User Reviews
4.9
Instant Pot Loaded Baked Potato Soup
Description
The Instant Pot Loaded Baked Potato Soup begins by combining peeled and diced russet potatoes with diced onion, chicken broth, butter, garlic, salt, and pepper in the pressure cooker. The potatoes cook under high pressure for five minutes, significantly reducing the typical stovetop simmering time. A blend of heavy cream, sour cream, and xanthan gum is whisked together separately, then stirred into the soup to impart creaminess and thickness without the need for a roux or long simmer.
Activating the sauté function allows the soup to further thicken while stirring, resulting in a smooth and creamy consistency. The texture is rich while the flavors remain straightforward, highlighting the hearty potatoes paired with the mild seasoning and dairy.
This soup serves well as a comforting entrée on cooler days, especially when topped with garnishes such as shredded cheddar cheese, crispy bacon, sour cream, and fresh chives to echo the familiar loaded baked potato experience.
The use of an Instant Pot streamlines the process, making it appealing for cooks looking to prepare a classic potato soup with speed and convenience.
Ingredients
- 5 russet potatoes peeled and diced, large
- 1 onion diced, small
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- 1/3 cup sour cream
- 1 tablespoon xanthan gum
Instructions
- Add the potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
- Add the lid. Lock and set the valve to sealing.
- Set the pressure for 5 minutes.
- Do a quick release to release the pressure. In a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick.
- Stir into the soup.
- Press the saute button and cook the soup (while stirring) until the soup thickens.
Notes
- Top the soup with cheddar cheese, sour cream, chives, or bacon as desired before serving.
- Using russet potatoes provides the creamy texture typical of baked potato dishes.
- Whisking xanthan gum into dairy before adding prevents clumping and thickens the soup effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 81mg | 27% |
| Sodium | 607mg | 25% |
| Potassium | 957mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 76mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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