Instant Pot Baked Potato Soup
Soups
Ingredients
5 pound bag of potatoes peeled and cubed
1 large shallot minced (or 1 Tbsp minced onion)
6 cups chicken broth
4 Tablespoons butter
1/3 cup softened cream cheese
1/3 cup sour cream
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 cups milk depending on how thin you want your soup
1/2 cup real bacon bits, heated (optional)
1 green onion, chopped, for garnish optional
Directions
Add the potatoes and minced shallots to an Instant Pot.
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.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also just cut through them with a knife for chunkier pieces of potatoes.
If you prefer a chunkier soup, see the note.
Add the butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk and stir until you get your desired soup thickness.
Add more salt and pepper, if needed.
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
Mix all of bacon bits into the potato soup, or use as a topping.
Serve with the toppings of your choice.
Notes
OPTIONAL:
* For a chunkier texture, spoon out about 1/3-to-1/4 of the potatoes. Cut or mash them until they reach the desired texture, then fold them in after blending in the dairy and spices.
If your soup is too thin, stir in some potato flakes.
If making in your slow-cooker, cook on low for 5-6 hours.
Nutrition
Calories 226 kcal
Saturated Fat 11.5g
Cholesterol 52mg
Sodium 700mg