Instant Pot Loaded Baked Potato Soup Grace Like R This loaded baked potato soup is really easy to put together but there are a few things you’ll need to keep in mind to make this recipe a success. since it’s baked potato soup, one of the most important ingredients is the potatoes. use nice quality russet potatoes for this loaded baked potato soup recipe. you’ll need about 3 pounds of. 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.
Instant Pot Loaded Baked Potato Soup 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. 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. Slow cooker directions: place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6 8 hours or high for 3 4 hours. puree, then stir in the butter, sour cream, and cheese. stovetop directions: sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. 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.
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