Instapot Loaded Potato Soup – Made with red and gold baby potatoes, skins left on, instant pot cooked with celery, bacon, cheese. It’s like a warming loaded baked potato in a bowl.
You guys. It’s finally here. Soup season. Yea .. yea… I know I share soup year round, but I can finally share it and have it be “acceptable.” I am starting off soup season with not only this outstanding Instant Pot Loaded Potato Soup, but with an awesome giveaway.
We are giving away 3 (yep — THREE!) 6 quart Instant Pot Duos!
^LOVE IT? PIN IT!^
You know you’ll wonder where you saw this Instapot recipe, so you might as well pin it now?
We are definitely a potato household. I grew up that potatoes need to accompany most every meal, and I still feel like something is missing if I don’t have that comfort included. Many nights we will just eat a loaded baked potato for dinner, and I am perfectly content.
What’s in a Loaded Baked Potato?
- russet potato (of course)
- sour cream
- green onions (scallions)
This soup is really no different. I used both red and gold potatoes, though, instead of russet, and I left the skins on. I love the skin on the potato the most – plus it’s where the vitamins are! This soup contains potatoes, bacon, cheese, butter and sour cream – plus celery (because I gotta have celery in my soup!) along with some chicken stock, and cream cheese.
Maybe you are thinking, ” I don’t need an Instant Pot. I already have one.” or “I will never use one anyway, it’s just another gadget.” Well, first off, if you already have one, you know how convenient they are, and heck, you may make good use out of another. Did you know they also slow cook? They can be used as a rice cooker? You can make cheesecakes and cakes in them? That you can cook a roast in like 40 minutes? Soups are effortless. Maybe you know someone who wants one? The holidays ARE coming quickly. You’d have a gift already! (SCORE!)
Want to see just how to win one? It’s so easy it’s silly!
This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.
What is your favorite soup? Potato is a close second to my ultimate favorite, Homemade Chicken Noodle. I have always made it on my stovetop, though, because that is how my mom taught me. My oldest daughter has lived on her own now for a couple of years, and she LOVES her instant pot. She’s a hairstylist and works crazy long hours, and it gives her a chance to eat wholesome food in a shorter amount of time. Keeps her from the drive thru, you know how that goes? Well, she made me PROMISE that the next Instapot soup recipe that I did would be my chicken soup. So stay tuned for that! Next up after that … Instant Pot version of my Cream of Reuben Soup!
Shall we get to the recipe??
- 3 pounds baby gold and red potatoes, cubed with skins left on
- 2 cups celery, chopped
- 3 Tablespoons shallots, minced
- 1 1/2 quarts chicken stock
- 5 Tablespoons butter
- Salt & Pepper, to taste
- 1 (8 punce) container sour cream
- 4 ounce cream cheese
- 1 (4.3 ounce) package Real Bacon bits
- 2 cups cheddar cheese, shredded
- 1/2 cup tops of green onions, sliced (scallions)
In your 6 quart instant pot, add your potatoes, celery and shallots. Pour chicken stock over potatoes. (the stock should just cover the potatoes)
Seal the instant pot and using the soup or manual setting set for 10 minutes.
When the timer goes off, turn to vent steam and release pressure. When steam is gone, open the pot and remove the lid, keeping the warmer on.
Using a potato masher, mash the potatoes and celery until they are the desired size.
Stir in butter, sour cream, cream cheese and most of shredded cheddar and most of bacon, reserving some for the top of each bowl. Stir to combine.
Salt & Pepper to taste.
Ladle into bowls and top with remaining cheese, bacon bits and scallions.
Serving Size:one bowl
Amount Per Serving: Calories: 361Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 639mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 14g
Nutrition isn't always accurate.
Here are all of the amazing bloggers that are participating in this giveaway:
The PinterTest Kitchen ♦ Cheese Curd In Paradise ♦ The Jolly Hostess ♦ Cindy’s Recipes and Writings ♦ Karen’s Kitchen Stories ♦ Little House Big Alaska ♦ Life, Love, and Good Food ♦ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♦ An Affair from the Heart ♦ Blogghetti ♦ Sarah’s Bake Studio ♦ Shockingly Delicious ♦ Jonesin’ For Taste ♦ Fix Me a Little Lunch ♦ Moore or Less Cooking ♦ The Whole Gourmet ♦ Our Good Life ♦ The Redhead Baker ♦ Style Island ♦ The Spiffy Cookie ♦ Sarah Cooks the Books ♦ Frugal & Fit ♦ Family Around the Table ♦ Cook with Renu