Sundays are a great night to relax
with a bowl of comforting soup to prepare for the week ahead
Last Sunday HHjr made this wonderful potato soup in the Instant Pot
The soup is topped with cheddar cheese, green onions and bacon~
just like a loaded baked potato,
hot, creamy and delicious!
Potatoes, garlic, chicken broth, celery, onions, and garlic
The thing I love about our Instant Pot is the saute function
No skillet needed, cook the bacon, celery, and onion right in the pot
Remove cooked bacon to a paper towel to drain
Add the onion, celery, and garlic to the pot and season with salt and pepper
Saute them in the rendered bacon fat, stirring, until softened
Deglaze the bottom of the pot with sherry,
stirring until all the brown bits
are incorporated into the vegetables
Turn the Instant pot off and dd the cubed potatoes and chicken broth
Lock on the lid and make sure the pressure valve is set to seal
Set to cook for 10 minutes under HIGH pressure
It should take about 15 minutes to come up to pressure
Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch
in a small bowl and whisk until the cornstarch is dissolved
When the cook time is up, let the pressure naturally release for 10 minutes
Quick release any remaining pressure
Set pot to saute function and when the soup starts simmering
add milk mixture to pot
Stir the milk and cream cheese cubes into the soup,
and simmer until the soup is thickened
and the cream cheese is melted, about 4 minutes
Turn the Instant Pot off and let soup sit for 10 minutes
to thicken before serving
Ladle soup into bowls and top with grated cheddar,
crispy bacon and green onions
Serve with crusty bread for dipping
Instant Pot Loaded Potato Soup
Equipment
- instant pot
Ingredients
- 4 ounces full-fat cream cheese softened and cut into 16 cubes
- 1 medium yellow onion
- 2 stalks celery
- 3 cloves garlic
- 4 large russet potatoes about 4 medium
- 4 slices bacon about 4 ounces
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 box 32 oz., low-sodium chicken broth (4 cups)
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- 2 medium scallions
- 3 Tbsp cooking sherry
Instructions
- Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves and put it into a bowl. Peel potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
- Cut bacon into small pieces and place in a 6-quart or larger Instant Pot in a single layer. Cook with the Sauté function on medium until the bacon fat is rendered and the bacon is browned, stirring. Transfer the bacon to a paper towel-lined plate.
- Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes.
- Add sherry and deglaze the bottom of the pot with sherry, stirring until all the brown bits are incorporated into the vegetables
- Turn the pressure cooker off. Add the potatoes and chicken broth.
- Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure, so this will take a total of 25 minutes
- Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. Slice 2 medium scallions
- When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
- Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
- Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.
Notes:
Remove the liner pot to the counter to cool, then cover and put the leftover soup in the refrigerator still in the pot. Then when you are ready to have the leftover soup, the liner pot can be placed back into the Instant Pot base reheated right in the pot. We had leftovers 4 nights later and the soup was just as wonderful as it was the first time
We have this Instant Pot Duo Pressure Cooker
Enjoy!
I will be joining these fabulous parties and blogs
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch /Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts