Baked Potato Soup
Serve up a big bowl of your new favorite comfort food: Instant Pot baked potato soup.
Published by Page Street Publishing Co.
Editor's Note: "We love potato soup, especially when the weather gets chilly. Fluffy, creamy potatoes are the perfect vehicle for any number of flavors, and we love to see how different chefs create their own unique combinations of salty, smoky, and savory flavors. In this Instant Pot baked potato soup, you'll find a pretty classic cheesy potato soup, loaded with Cheddar and cream cheese. But don't let the simplicity of the flavors fool you. This recipe is comfort food magic, and we think the whole family is going to want a second helping."
Serves6 ($1.42 per serving)
- 3 tablespoons (45 ml) canola oil
- 3 tablespoons (42 g) unsalted butter
- 1 large onion, diced
- 1 clove garlic, minced
- 6 cups (1.4 L) chicken broth
- 3 pounds (1.4 kg) russet potatoes, peeled and quartered
- 1/2 cup (120 ml) heavy cream
- 4 ounces (115 g) cream cheese
- 2 cups (230 g) shredded medium Cheddar cheese
- 2 teaspoons salt
- 2 tablespoons (16 g) cornstarch mixed with 2 tbsp (30 ml) water
Shredded mild Cheddar cheese,
Chopped cooked bacon,
Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil and butter. Once the butter has melted, add the onion, andcook for 5 to 7 minutes, or until softened and translucent.
Stir in the garlic and broth. Add the potatoes to the pot. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 8 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.
Turn the pot to sauté mode on HIGH. Gently Mash the potatoes in the pot and cook for about 10 minutes. Stir in the cream, cream cheese, Cheddar, salt and pepper, and cook for 2 to 3 minutes, or until the cheese is fully melted. Stir in the cornstarch mixture until thickened.
Serve topped with your choice of toppings
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