Description
A creamy and hearty loaded baked potato soup made quickly in the Instant Pot, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode and add the chopped onion and garlic. Sauté until softened.
- Add the diced potatoes and broth to the pot. Close the lid and set to manual high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the heavy cream, cheddar cheese, and crumbled bacon. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with green onions.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon.
- Feel free to add other toppings like sour cream or additional cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg