Instant Pot Loaded Potato Soup
So easy, to make in the instant pot, 10 minutes and tastes like it simmered all day - Creamy Loaded Potato Soup with bacon and cheese.
Servings: 8 -10
Calories: 361kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 22g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 639mg | Fiber: 2g | Sugar: 6g