Loaded Potato Soup

Instant Pot

1 Tablespoon butter 2 cloves garlic, minced 1 medium onion, diced 2.5-3 pounds russet potatoes, cut into ½-¾ inch cubes 3 cups low sodium chicken broth 1 teaspoon salt ½ teaspoon ground pepper 1 cup heavy cream, or whole milk 2 Tablespoons cornstarch 1 cup shredded cheddar cheese 4 slices bacon, crumbled 1 Tablespoon chopped chives

Ingredients

Time:

30 Minutes

Serves:

6

1

Saute the onion

Add all of the dressing ingredients to a small bowl and whisk to combine. 

2

Pressure Cook

Add the chicken broth, diced potatoes, salt, and pepper. Then close the lid and pressure cook on Manual for 10 minutes. 

3

Add cream and Thicken

Set the Instant Pot to sauté  and stir together the cream and cornstarch in a measuring cup. Add to the pot and stir. Bring to a simmer and cook for 3-4 minutes until thickened.

4

Add mix-ins and serve

Stir in ½ cup of shredded cheese and half of the bacon and chives. Serve in bowls and top each serving with the remaining cheese, bacon and chives.

This easy baked potato soup recipe is full of rich creamy flavor. It's thick, hearty, and satisfying, making it a perfect cold weather soup.

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