Friday, January 5, 2018
Instant Pot Creamy stuffed potato soup
This potato soup is a comfort food and family favorite! It tastes like a loaded
baked potato. Cook it up in less than 30 minutes using your Instant Pot.
1 Tbsp butter
4 cloves garlic, minced
2 lbs yukon gold potatoes, peeled & cut into small chunks
1 quart broth (your choice)
1/2 C. half and half
1/2 C. milk, (I used whole but you can use what you like)
1/2 - 3/4 C. shredded cheddar cheese
6 slices bacon (optional)
2 tsp kosher salt or more to taste
1/4 tsp pepper or more to taste
Garnish with green onion, sour cream, or bacon.
Using the saute feature on the Instant Pot, add the butter and garlic and saute
for 2-3 minutes.
Add the diced potatoes and broth.
Place the cover on the Instant Pot, and close the valve. Set the timer for manual
(high) for 6 minutes.
While the soup is in the pot, cook your bacon (microwave or stove) and drain the
fat. Crumble into pieces, place in a dish and set aside.
Once the pot beeps, allow the pressure to release for 10 minutes naturally. Once
passed, release any remaining pressure.
Use your immersion blender to blend until smooth - or blend in batches using your
blender. If you prefer a chunkier soup, blend half and leave half unblended so as
to keep some of the diced potatoes there.
Once blended, add the milk, half & half and cheese and mix well.
Add the salt and pepper to taste and ladle into bowls.
Garnish with green onion, bacon, sour cream and more shredded cheese.
You may use any kind of cheese you like For a creamer soup, sub
heavy cream for the half and half.