Instant Pot Loaded Baked Potato Soup
User Reviews
4.9
Instant Pot Loaded Baked Potato Soup
Description
This soup combines diced gold potatoes with butter-sautéed onions and seasoning in chicken broth, cooked under high pressure in an Instant Pot for tenderness. Once cooked, the soup is pureed using an immersion blender for a smooth texture, though a rustic potato masher can be used for chunkier consistency. The addition of sour cream and cheddar cheese melts into the hot base, giving the soup creaminess and a mild sharpness from the cheese.
Flavor is well balanced with salt, pepper, and the natural sweetness of cooked onions and potatoes. The soup's texture is velvety with some thickness offered by the pureed potatoes and dairy ingredients. Toppings like chopped green onions and crispy bacon deepen the flavor complexity and add texture contrast.
This soup serves well as a filling lunch or dinner, offering comfort and warmth. It pairs with simple sides like bread or a light salad. The recipe's method suits Instant Pot use, but alternatives like slow cooker or stovetop adaptations are available, allowing flexibility.
Notes recommend vegetable broth for a vegetarian version and possibilities for using leftover bacon grease for flavor. The soup adapts easily to different cooking appliances, and cooking times or quantities should be adjusted accordingly for different Instant Pot sizes.
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 2.5 lbs. gold potatoes diced into 1" pieces
- 4 cups chicken broth or vegetable broth
- 1.5 teaspoons kosher salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 8 oz. sour cream
- 1 cup cheddar cheese shredded
- green onions optional, chopped (green onions and cooked bacon), for serving
- Bacon
- sour cream
- cheese
Instructions
- Use the sauté function on your instant pot to melt the butter (2 tablespoons). Add the diced onion and stir to coat. Sauté for about 2 minutes, stirring occasionally, until onions are softened.
- Add the chicken broth (4 cups), diced potatoes (2.5 lbs.), kosher salt (1.5 teaspoons), and black pepper (1/2 teaspoon). Stir together.
- Turn sauté function off and place cover on instant pot, making sure the valve is set to "sealing." Set pressure cooker to manual, high pressure for 10 minutes.
- When the 10 minutes is up, quick release the pressure by using a wooden spoon to turn the valve from "sealing" to "venting." Wait until the float valve depresses completely until you open the pressure cooker (this can take about 5 minutes).
- Use an immersion blender to puree the soup directly in the pot. (Alternatively, use a potato masher for a more rustic texture.)
- Add the sour cream (8 oz.) and the shredded cheddar cheese (1 cup) to the pot and stir together until melted. Taste and adjust seasoning if necessary.
- Serve garnished with sliced green onions, chopped cooked bacon, more sour cream, and more cheese, if desired.
Notes
- Use vegetable broth to make a vegetarian soup.
- Immersion blender provides a smooth texture; mash potatoes for rustic style.
- Leftover bacon grease can replace butter to deepen flavor.
- Slow cooker and stovetop methods are suitable alternatives with adjusted times.
- Adjust ingredient quantities and cooking times for different Instant Pot sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 1355mg | 56% |
| Potassium | 1004mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 34mg | 38% |
| Calcium | 248mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
