Creamiest Instant Pot Loaded Baked Potato Soup Video Sweet And Set instant pot to sauté, and melt butter. add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute. add potatoes and broth, and secure lid. set to pressure cook manual on high for 8 minutes. follow manufacturer’s instructions to quick release, then remove lid. 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.
Loaded Baked Potato Soup Recipe Chronicle Instructions. add the chicken broth to a large pot and set the fire on high. when the chicken broth boils, add the potato flakes, milk, and garlic powder. whisk together until smooth. turn fire down to low and stir constantly for a minute or two. remove from fire. Gradually stir in 2 cups of the milk. pour milk mixture into potato mixture. add remaining 2 cups milk, the salt and pepper. cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. 4. stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1 2 cup of the green onions. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. turn off sauté function and transfer contents to a small bowl. add potatoes, water, and garlic base to pot and close and lock the lid. select high pressure according to manufacturer's instructions; set timer for 12 minutes. Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. when the timer beeps carefully move the valve to “venting” to let the pressure release. when you can, remove the lid. remove the potatoes and set aside. discard the water.
One Pot Loaded Baked Potato Soup At Leon White Blog Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. turn off sauté function and transfer contents to a small bowl. add potatoes, water, and garlic base to pot and close and lock the lid. select high pressure according to manufacturer's instructions; set timer for 12 minutes. Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. when the timer beeps carefully move the valve to “venting” to let the pressure release. when you can, remove the lid. remove the potatoes and set aside. discard the water. Loaded potato soup comes together easily in the slow cooker by following these easy steps. combine garlic, potatoes, carrots, celery, chicken broth, dry mustard, worcheshire sauce, salt and pepper in the slow cooker. stir to combine. cook on low for 7 8 hours or high 4 5 hours. remove lid and turn heat to high. Open the lid and smash the potatoes about 5 8 times with a potato masher. add the milk, cream, sour cream, and one cup of cheese. stir completely. enjoy by topping each bowl with the reserved crispy bacon, extra cheese, sour cream, and chives or green onions.
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