Instant Pot Loaded Potato Soup
User Reviews
5
6 reviews
Excellent
Instant Pot Loaded Potato Soup
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Warm up with a smooth, delicious bowl of this Instant Pot Potato Soup. No need to spend all day in the kitchen, this creamy soup can be made in minutes!
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Ingredients
- 2 pounds potato or russet potatoes, Yukon gold variety
- 6 lices Bacon
- 1/2 cup onion chopped
- 32 ounces chicken broth
- 1/4 cup milk (optional for thickening)
- 2 tablespoons cornstarch (optional for thickening)
- 2 cups heavy cream
- salt to taste
- black pepper to taste
- 1 cup cheese shredded
- cheese for garnish, shredded
- green onion for garnish, chopped
Instructions
- Rinse and dice potatoes into 1" cubes. Set aside.
- Set Instant Pot to "Saute" mode and cook bacon until desired crispiness. Remove bacon to paper towels and allow to cool. Crumble bacon and set aside.
- Keep Instant Pot on "Saute" mode. Cook onions in bacon grease until transparent and cooked through. Add a little cooking oil if there isn't enough bacon grease to cook the onions.
- Add broth and scrape up any browned bits on the bottom of the Instant Pot. It is important to scrape up as much as you can off the bottom to avoid getting the burn notice. Press "cancel" on the Instant Pot to stop the "Saute" mode.
- Add potatoes and press the "manual" button. Set for high pressure for 2 minutes. Place the lid on the Instant Pot and set the valve to "sealing". Quick release when finished.
- If you want some potato dices in the soup, remove half of the potatoes and set aside. If you want a purely creamy soup with no chunks, leave all the potatoes in the Instant Pot.
- Use blender or an immersion blender (hand blender) and blend the potatoes in the Instant Pot until creamy.
- If you want a creamier soup, press "saute" on the Instant Pot. Combine milk and cornstarch to make a slurry and slowly stir into the soup. Only add a little at a time until thickened to desired consistency and be sure to constantly be scraping the bottom of the pot to avoid burning. You may not need all of the slurry mixture.
- Set the Instant Pot to "Warm" and stir in the cream until smooth and well combined. Season with salt and peppers. Add cheese (and potatoes if you have some set aside).
- Serve immediately and garnish with bacon crumbles, cheese, and chopped green onion.
Notes
- Use a metal spatula to stir your soup. That way you are always scraping along the bottom to make sure the soup isn't sticking or burning.
- If thickening, stir in cornstarch slurry slowly. It will thicken quickly and you may not need all the slurry.
- Don't freeze the leftovers. Cream soups do not freeze well. It is best to refrigerate in an airtight container.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
92mg
(31%)
Sodium
644mg
(27%)
Potassium
624mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
995IU
(20%)
Vitamin C
23mg
(26%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 644mg | 27% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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