Instant Pot Loaded Baked Potato Soup
User Reviews
5
2 reviews
Excellent
Instant Pot Loaded Baked Potato Soup
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This creamy baked potato soup is made in the Instant Pot then “loaded” by topping it with cheddar cheese, bacon, and green onions.
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Ingredients
Potato Soup
- 2 Tbsp butter
- 1 yellow onion chopped
- 3 Cloves garlic minced
- 6 russet potatoes peeled & cubed, large
- 4 Cups chicken broth
- 1 Cup milk
- 2 Tbsp cornstarch
- 1/2 Cup heavy cream
- salt
- black pepper
Toppings
- 1/3 Cup cheddar cheese shredded
- 6 Bacon cooked & chopped, slices
- 2-3 green onions sliced
Instructions
- Add butter to your Instant Pot and turn on sauté. Add the onions and cook about 4 minutes, until soft. Add the garlic and sauté for one additional minute.
- Add the chicken broth and potatoes. Place the lid on and ensure vent is set to “sealing”. Cook it on high pressure for 8 minutes.
- Once cooking is complete, do a quick release of the pressure. Remove lid and set the IP to sauté again.
- Whisk together milk and cornstarch. Add to the IP along with the heavy cream. Stir constantly and allow to simmer for about 5 minutes, until the soup has thickened up.
- Add salt & pepper to taste, then garnish with the cheddar cheese, bacon, and green onions before serving.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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