Loaded Baked Potato Soup


  • 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
  • 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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