Loaded Instant Pot Potato Soup
User Reviews
5.0
3 reviews
Excellent
Loaded Instant Pot Potato Soup
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Instant Pot Potato Soup is warm, creamy, and loaded with flavor. It is so quick and easy to cook up bacon, onion, and celery in a pressure cooker, then add broth and potatoes to get a filling soup in half the time.
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Ingredients
- 2 ½ lbs. Russet potatoes
- 4 oz. Bacon finely chopped
- 2 Tbsp. butter or oil
- 4 cloves garlic finely minced
- 1 small onion diced
- 3 ribs celery diced
- 3 cups broth chicken or vegetable, regular sodium
- ½ tsp. each of thyme and rosemary dried
- 2 tsp. salt to taste
- ½ tsp. black pepper to taste
- 1 cup milk regular or a plant-based alternative
- 2 Tbsp. cornstarch
Toppings:
- sour cream
- cheese shredded
- chives or green onions
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Instructions
- Rinse and scrub potatoes to remove any visible dirt and then cut into 1-inch chunks.
- Add bacon to a 6-quart Instant Pot set to the saute function and cook for 6-8 minutes, or until crispy.
- Remove bacon using a slotted spoon and keep the remaining bacon fat in the pot. Let the bacon pieces drain on a paper towel lined plate.
- Add butter, onion and celery and saute for 2-3 minutes. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
- Pour in the broth and then add the dried herbs, salt, and pepper. Scrape the bottom of the pot to release any bits or pieces that might be stuck.
- Add the peeled and cubed potatoes to the pot and submerge them as far into the liquid as possible.
- Using the manual function, set the Instant Pot to high pressure and the timer to 10 minutes. Quick release the pressure as soon as the timer goes off.
- While the soup is cooking, whisk together warmed milk and cornstarch in a medium-sized bowl to make a slurry.
- Once the soup has cooked, pour in the slurry, give it a good stir, and then puree the soup using an immersion blender until smooth. Alternatively, you can carefully transfer the hot soup to either a food processor or high speed blender and blend until smooth.
- Serve the soup with all of your favorite baked potato toppings: shredded cheese, sour cream, green onions, and those reserved bacon pieces. Enjoy!
Notes
- To Prep-Ahead: This soup can easily be made the day before. Or, chop up the potatoes, but keep them in an airtight bag in the fridge.
- To Store: Keep any leftovers in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Be sure to allow this soup to cool completely in the refrigerator before freezing in a glass or plastic freezer-safe container for up to 4 to 6 months.
- To Reheat: This dish is delicious warmed back up on the stove top. You can also use the microwave.
Nutrition Information
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Calories
366kcal
(18%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
1564mg
(65%)
Potassium
1051mg
(30%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
492IU
(10%)
Vitamin C
16mg
(18%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 1564mg | 65% |
| Potassium | 1051mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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