Instant Pot Loaded Potato Soup
30 minServes 6
A creamy potato soup with bacon, cheddar, and green onions, pressure-cooked then thickened and finished with cheese.
| prepPeel and chop potatoes into 1-inch cubes (about 2.5 lbs total) | ||||
| prepCook bacon until crisp, chop, and set aside | ||||
| 14 g butter | Sauté onion & garlic, 3–4 min | Pressure-cook 10 min high, quick release | Stir in slurry, sauté 4–5 min until thickened | Stir in cheese until melted, garnish with bacon, green onions & cheese |
| 1 medium onion, diced | ||||
| 3 cloves garlic, minced | ||||
| 720 ml chicken broth | ||||
| 1 can/box cream of chicken soup | ||||
| 7–8 medium russet potatoes, peeled and chopped into 1-inch cubes (about 1.1 kg) | ||||
| 1 1/2 teaspoons salt (or more/less to taste) | ||||
| black pepper to taste | ||||
| 240 ml milk | Whisk milk & flour into slurry | |||
| 8 g flour | ||||
| 200 g shredded cheddar cheese | ||||
| 5–6 slices bacon, cooked and chopped | ||||
| sliced green onions | ||||
| shredded cheddar cheese (for garnish) | ||||
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