Loaded Baked Potato Soup Recipe Instant Pot
Are you looking for a delicious and easy-to-make Instant Pot soup recipe? Look no further than this loaded baked potato soup. It's creamy, hearty and full of flavor. Plus, it's made in the Instant Pot so it only takes a few minutes to prepare. Serve it with a side of crusty bread and a green salad to make a complete meal. You'll love this delicious soup!
Description
This loaded baked potato soup is a hearty and comforting soup that is sure to please. It's loaded with potatoes, bacon, cheese, and onions and simmered in a creamy broth. It's ready in minutes in the Instant Pot and is a great way to use up some leftover potatoes. Serve it for lunch or dinner with some crusty bread and a green salad for a complete meal.
Prep Time
This loaded baked potato soup recipe takes about 10 minutes to prepare. You will need to cook the bacon and chop the onions and potatoes. You will also need to measure out the other ingredients.
Cook Time
The cooking time for this loaded baked potato soup recipe is only 10 minutes in the Instant Pot. The soup cooks quickly and is ready in no time. Once it's done cooking, the soup is ready to serve.
Ingredients
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 cup cooked bacon, crumbled
- 4 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
Instructions
1. Set the Instant Pot to the sauté setting and add the butter. When the butter is melted, add the onion, celery, carrots, and potatoes. Sauté the vegetables for 5 minutes, stirring occasionally.
2. Add the bacon and chicken broth to the Instant Pot and stir to combine. Place the lid on the Instant Pot and set to the manual setting for 10 minutes.
3. When the timer goes off, do a quick release and then remove the lid. Use an immersion blender to blend the soup until it is creamy. If you don't have an immersion blender, you can use a regular blender, just be careful when blending hot liquids.
4. In a separate bowl, whisk together the flour and milk until smooth. Add the mixture to the Instant Pot and stir to combine. Add the cheese and stir until melted.
5. Taste the soup and adjust the seasoning with salt and pepper.
6. Serve the soup topped with additional cheese, bacon, and chives, if desired.
Equipment
- Instant Pot
- Immersion blender (optional)
- Measuring cups and spoons
- Cutting board and knife
- Large bowl
- Whisk
Notes
Feel free to use any type of potato for this recipe. Russet, Yukon Gold, or Red potatoes will all work. You can also use frozen potatoes, just make sure to thaw them before adding to the soup.
Nutrition: Per Serving
Calories- 241, Fat- 15g, Cholesterol- 37mg, Sodium- 517mg, Carbohydrates- 17g, Fiber- 2g, Protein- 10g
Recipe Tips
This loaded baked potato soup is a great way to use up leftover potatoes. You can also add other vegetables such as broccoli, cauliflower, or peppers. If you want to make the soup vegetarian, skip the bacon and use vegetable broth instead of chicken broth. Finally, if you want to make this soup dairy-free, you can use almond or coconut milk instead of regular milk.
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