Instant Pot Loaded Potato Soup

4 steps

Prep:15minCook:13min

Updated at: Sun, 03 Sep 2023 23:26:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories712.2 kcal (36%)

Total Fat43.7 g (62%)

Carbs52.7 g (20%)

Sugars8.6 g (10%)

Protein28.2 g (56%)

Sodium2780 mg (139%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonbutter

1onion

medium, diced

3 clovesgarlic

minced

3 cupschicken broth

1cream of chicken soup

can, I prefer, brand

7russet potatoes

medium sized, peeled and chopped into 1 inch cubes

1 ½ teaspoonssalt

or more/less to taste

black pepper

to taste, I like a lot of pepper

1 cupmilk

1 tablespoonflour

2 cupsshredded cheddar cheese

5 slicesbacon

shredded cheddar cheese

Instructions

Step 1

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.

Instant PotSaute

Step 2

Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.

Step 3

Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.

Whisk

Step 4

Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!