Instant Pot Loaded Baked Potato Soup
Everything you love about baked potatoes in soup form...cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
Everything you love about baked potatoes in soup form...cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
- 3/4 tsp salt
- 1/2 cup sour cream
- 1/4 cup butter
- 1/2 tsp pepper
- 1/4 cup flour
- 3 green onions diced
- 1 1/2 pounds potatoes red, yellow or russets (see picture below for what that looked l
- 4 cups milk (i used 1% milk)
- 1 tsp better than bouillon chicken base
- 1/2 cup grated medium or sharp cheddar
- 1 package real bacon bits
- Carbohydrate 32.7454502854068 g
- Cholesterol 31.1300000367806 mg
- Fat 11.4191722995339 g
- Fiber 3.25711450599615 g
- Protein 3.52924505121319 g
- Saturated Fat 7.1581906364551 g
- Serving Size 1 1 serving (181g)
- Sodium 82.1019858262034 mg
- Sugar 29.4883357794107 g
- Trans Fat 0.782198112155122 g
- Calories 242 calories
Step-by-step
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them.
- Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom.
- Place potatoes on top of the trivet.
- Cover the Instant Pot and lock the lid. Make sure valve is set to "sealing."
- Set the pressure cook button (manual) for 10 minutes on high pressure.
- When the timer beeps carefully move the valve to "venting" to let the pressure release.
- When you can, remove the lid.
- Remove the potatoes and set aside. Discard the water.
- Turn the Instant Pot to the saute setting on "less". Melt the butter.
- Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux.
- Add in the salt and pepper. Let it start to bubble, whisking constantly.
- Once it is bubbling add in the milk and Better than Bouillon and whisk.
- Adjust the saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.
- Turn the Instant Pot to the warm setting.
- Stir in the sour cream, cheddar, diced onions and bacon.
- Smash the potatoes with a potato masher.
- Stir the potatoes into the Instant Pot.
- Salt and pepper the soup if needed.
- Ladle into bowls and serve.
My Comfort Food: Instant Pot Loaded Baked Potato Soup
There's nothing quite like a warm bowl of comforting soup on a chilly evening, and for me, that often means my Instant Pot Loaded Baked Potato Soup. It’s a recipe I've perfected over time, a testament to the endless possibilities of my trusty electric pressure cooker. This isn't just any potato soup; it's a celebration of all things cheesy, creamy, and utterly delicious. Think of it as your favorite baked potato, but transformed into a velvety smooth, easily digestible, and supremely satisfying soup. The best part? It's ready in a fraction of the time it takes to bake individual potatoes.
I'm a busy working mom, juggling a demanding career with the never-ending to-do list of family life. Finding time for elaborate cooking isn’t always easy, which is why I love quick and easy recipes that don’t compromise on flavor. This Instant Pot Loaded Baked Potato Soup is my go-to when I crave something hearty yet simple. The creamy texture, the rich cheesy flavor, and the satisfying crunch of bacon bits—it's the ultimate feel-good meal that hits all the right spots. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a lighthearted gathering with friends. The beauty of this soup is its versatility. I often adjust the ingredients depending on what I have on hand – sometimes adding a sprinkle of chives, or swapping the cheddar for a different type of cheese.
The secret to its amazing taste lies in the simple yet effective steps. The Instant Pot magically cooks the potatoes to perfection, creating a creamy base that’s simply irresistible. The roux adds a beautiful richness and thickness, while the Better Than Bouillon adds a depth of savory chicken flavor that elevates the soup beyond the ordinary. And let's not forget the bacon bits, the sour cream, and the green onions – these elements add the perfect finishing touches, providing a textural contrast and a burst of fresh flavor. I've found that using a mix of red and russet potatoes creates the ideal texture and flavor profile. Red potatoes lend a slight sweetness, while russets provide a creamy, fluffy base. But feel free to experiment with your favourite potatoes.
This soup isn’t just about convenience; it's about creating delicious memories. It's the kind of food that brings people together, warming both bodies and souls. The aroma alone is enough to make everyone gather around the table, eager for a taste. The comforting nature of this soup often reminds me of my childhood, of cozy family dinners and happy moments spent together. It's the kind of recipe that I hope to pass down to my own children, a legacy of simple pleasures and delicious food.
Beyond the practicality and the nostalgic appeal, this soup is incredibly adaptable. Feel free to adjust the spice level to your liking, add other vegetables like carrots or celery for extra nutrients, or even experiment with different types of cheese. You can make it spicier by adding a pinch of cayenne pepper or a dash of your favorite hot sauce. The beauty of this recipe is that it truly belongs to you—modify it, personalize it, and make it your own. There are countless variations, and each one holds the promise of a comforting and unforgettable meal.
So, next time you're looking for a quick, easy, and incredibly satisfying meal that will warm your heart and nourish your soul, look no further. This Instant Pot Loaded Baked Potato Soup is your answer – a recipe that’s both simple and sophisticated, practical and pleasurable, and a true testament to the power of comfort food. Enjoy every creamy, cheesy, and bacon-filled spoonful!
