Loaded Baked Potato Soup

By: Aileen Clark

Loaded Baked Potato Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, bacon, black pepper, chicken broth, contributed, cook 20 min, cream cheese, easy, green onions sliced, half and half, instant pot recipe, instant pot soup, instant pot soup recipe, modern, potato soup recipe, prep 10 min, pressure cook, pressure cooker recipes, salt, sauté, shredded sharp cheddar cheese, soup, soup recipes, yukon gold potatoes

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
6 servings
Ingredients
  • 4 slices bacon
  • 4 cups chicken broth
  • 3 lbs Yukon gold potatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese
  • 1 pint half and half
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions sliced
Instructions
  • Press Sauté button and cook bacon pieces in Instant Pot® until crisp. Press Cancel button.
  • Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
  • Pour in broth and deglaze pot.
  • Place whole potatoes, salt, and pepper into Instant Pot®. Close lid and set pressure release to Sealing.
  • Press Soup button and adjust time to 10 minutes.
  • When the timer beeps, quick release pressure, turn off Instant Pot®, and then unlock lid and remove it.
  • Using an immersion blender or potato masher, blend up potatoes and broth until only a few chunks are left.
  • Turn Instant Pot® back on and press Sauté button. Whisk in cream cheese and half-and-half. Let cook an additional 10 minutes, stirring occasionally.
  • Mix in half of the cooked bacon.
  • Serve topped with cheese, green onions, and remaining bacon.
Notes
  • PER SERVING CALORIES: 578 | FAT: 36g | PROTEIN: 17g | SODIUM: 823mg FIBER: 5g | CARBOHYDRATES: 49g | SUGAR: 6g
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