For those interested:
10 Minute Instant Pot Baked Potato Soup
Prep time
| Cook time
| Total time
|
10 mins
| 10 mins
| 20 mins
|
10 Minute Instant Pot Potato Soup is the perfect quick and easy hearty meal! With a pressure cooker like the
Instant Pot, you'll have a gluten free dinner in minutes.
Author:
LivingLocurto.com
Recipe type: soup
Cuisine: American
Serves: 8-10
Ingredients
5 pound bag of potatoes peeled and cubed
1 large shallot, minced (or 3 tablespoons minced onion)
5-6 cups chicken broth
4 Tablespoons butter
⅓ cup softened cream cheese ⅓ cup sour cream
2 cups shredded cheddar cheese ¼ teaspoon salt
⅛ teaspoon pepper
1-2 cups milk (depending on how thin you want your soup) ½ cup real bacon bits, heated (optional)
1 green onion chopped for garnish (optional)
Instructions
1. Add the minced shallots and potatoes to an Instant Pot.
2. Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
3. Once the timer goes off, turn the valve from sealing to venting to release the pressure.
4. Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
5. Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
6. Add milk to the soup and stir enough in until you get your desired soup thickness.
7. Add more salt and pepper if needed.
8. Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
9. Mix all of bacon bits into the potato soup, or use as a topping.
10. Serve with the toppings of your choice.
Notes
If making in your slow-cooker, cook on low for 5-6 hours.
Nutrition Information
Serving size: 1 Calories: 226 Fat: 18.6 g Saturated fat: 11.5 g Carbohydrates: 3.2 g Sugar: 15 g Sodium: 700
mg Protein: 11.5g Cholesterol: 52 mg