Loaded Baked Potato Soup

By: Pillsbury

Loaded Baked Potato Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 8 servings, bacon, carton progresso™ chicken broth, contributed, cook 15 min, easy, green onions, instant pot loaded backed potato soup recipe, instant pot potato recipes, instant pot potato soup, instant pot rice, modern, package cream cheese, prep 40 min, pressure cook, russet potatoes, salt, sauté, shredded cheddar cheese, soup

prep icon Prep Time
40 min
cook icon Cook Time
15 min

serving icon Servings
8 servings
Ingredients
  • 4 slices bacon
  • 4 lb russet potatoes
  • 8 green onions
  • 1/2 teaspoon salt
  • 1 carton Progresso™ chicken broth
  • 1 package cream cheese
  • 1 cup shredded Cheddar cheese
Instructions
  • Spray Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add bacon to insert; cook 7 to 9 minutes, stirring occasionally, until crisp. Select CANCEL. Using slotted spoon, transfer bacon to paper towel-lined plate.
  • Stir potatoes, green onion whites and salt into bacon drippings in insert. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 6 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Mash potatoes in pot; stir in cream cheese until combined.
  • Spoon into bowls. Top with Cheddar cheese, bacon and green onion greens.
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