Pressure Cooker Loaded Baked Potato Soup
User Reviews
5
Pressure Cooker Loaded Baked Potato Soup
Description
Pressure Cooker Loaded Baked Potato Soup uses diced russet potatoes, onions, garlic, salt, pepper, and chicken broth cooked under high pressure for 12 minutes. The pressure cooker softens the potatoes and infuses flavor quickly. After cooking, cream cheese, shredded sharp cheddar, and heavy cream are stirred in, then mashed or blended to the desired consistency, either slightly chunky or smooth.
The soup features rich dairy elements balanced by the earthy sweetness of potatoes and aromatics. The texture can be adapted from somewhat rustic mashed to fully smooth depending on blending.
It can be served with classic baked potato toppings such as crispy bacon, sour cream, additional cheddar, and chopped green onions for added flavor and texture contrast. This makes it suitable as a hearty starter or main course in cooler weather.
The recipe notes include gluten-free suitability, options to substitute half-and-half or milk for cream to lighten the soup, and alternatives like vegetable broth. Leftovers can be refrigerated for several days or frozen for about a month.
Ingredients
- 2.5 lbs russet potato washed, peels left on
- 1 onion about 1/2 lb
- 2 cups chicken broth
- 4 garlic cloves
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 8 oz cream cheese
- 4 oz cheddar cheese shredded (about 1 cup, sharp
- 1.5 cups heavy cream (or half & half)
Topping options (optional)
- 1/2 lb Bacon cooked crispy and crumbled
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 5 green onions chopped
Instructions
- Chop the potatoes into 2 in chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the electric pressure cooker and set to high pressure for 12 minutes. Natural release for 5 minutes, then quick release any additional pressure.
- Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
- Top with your choice of toppings and Enjoy!
Notes
- This recipe is naturally gluten free; verify ingredients if strict adherence needed.
- Substitute half-and-half or milk for heavy cream to reduce richness if desired.
- Vegetable broth can replace chicken broth for a vegetarian option.
- Store leftovers in airtight containers for 3-4 days refrigerated or freeze for up to a month.
- Blend or mash to texture preference ranging from chunky to smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 607kcal | 30% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 140mg | 47% |
| Sodium | 808mg | 34% |
| Potassium | 854mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 260mg | 26% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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