Ultimate Baked Potato Soup

Our IP Version of BENNIGAN’S Ultimate Baked Potato Soup. Okay, maybe this one’s more “loaded” than “ultimate.” All that bacon and cream in the soup? All those toppers on each bowlful, about like a great over- stuffed baked potato? This soup is truly a meal, not a starter. To make a decent copycat version, we must use russet or baking potatoes. They provide a great deal of starch (under pressure) that then enriches the broth for the best texture. However, potato is not enough on its own. We also use instant mashed potato flakes (sometimes called “dehydrated mashed potatoes”). After cooking under pressure, these will indeed thicken the soup. More importantly, they will give our copycat the prized, silky texture of the original. We suggest adding two of the garnishes (the bacon and cheese) right in the pot for easy serving. However, you can also use them to top individual servings.

Cuisine

American

Course

Lunch, Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 bowls or 6 cups, american, Bruce Weinstein & Mark Scarbrough, chicken broth, contributed, cook 25 min, dried basil, easy, heavy or light cream, instant mashed potato flakes, instant pot potato soup, instant pot soup recipe, large yellow or white onion, lunch, main course, minced scallions, prep 5 min, pressure cook, russet or baking potatoes, sauté, several dashes of thin hot red chile sauce, shredded american mild cheddar cheese, soup, soup recipes, table salt, thin strips of bacon, whole or low-fat milk

Prep Time

5 min

Cook Time

25 min

Servings

4 bowls or 6 cups

Ingredients

8 thin strips of bacon
4 cups chicken broth
1 1/2 lbs russet or baking potatoes
1 large yellow or white onion
1 tsp dried basil
1 tsp table salt
Several dashes of thin hot red chile sauce
1 cup heavy or light cream
1 cup whole or low-fat milk
1 cup instant mashed potato flakes
8 oz shredded American mild cheddar cheese
minced scallions

Instructions

Press Sauté and set the Instant Pot to Medium, Normal, or Custom 300°F. Set the time for 10 minutes, and press Start if needed. As the pot heats up, add the bacon to the inner pot of a 5-, 6-, 8-, or 10-quart Instant Pot. Cook, stirring often, until the bacon is browned, about 4 minutes. Use a slotted spoon to transfer the bacon pieces to a nearby plate.
Pour the broth into the inner pot and stir well to deglaze, scraping up the browned bits from the bottom. Add the potatoes and onion, then stir in the basil, salt, and thin red pepper sauce. Turn off the Sauté function and lock the lid onto the pot.
For MAX models only: Set the Instant Pot to Pressure Cook at Max level. Set the time for 10 minutes with the Keep Warm setting off. Press Start if needed.
For all other Instant Pots: Press Pressure Cook or Manual at High pressure. Ensure the pressure release valve is closed. Set the time for 12 minutes with the Keep Warm setting off. Press Start if needed.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Press Sauté and set the Instant Pot to Medium, Normal, or Custom 300°F. Set the time for 5 minutes, and press Start if needed.
As the soup comes to a simmer, stir in the cream, milk, and instant mashed potato flakes. Stir constantly until the soup is slightly thickened and bubbling, which should take less than 1 minute.
Turn off the Sauté function and use hot pads or silicone baking mitts to transfer the (hot!) inner pot to a nearby wire rack to stop the cooking. Sprinkle the bacon bits and cheese over the top of the soup. Set the lid askew over the pot and let it sit for a couple of minutes to melt the cheese. Serve warm, garnished with minced scallions (green part only).

Notes

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 3 cups of broth.
• For a 10-quart Instant Pot, you can double all of the ingredient amounts.

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