Stuffed Baked Potato Soup

4 steps

Prep:20minCook:10min

Updated at: Thu, 17 Aug 2023 10:37:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories285.3 kcal (14%)

Total Fat17.7 g (25%)

Carbs21.7 g (8%)

Sugars3.4 g (4%)

Protein10.6 g (21%)

Sodium640.7 mg (32%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Tbspsafflower oil

1yellow onion

large, chopped

2.5 lbsrusset potatoes

peeled and cut into 1-1.5 inch chunks

2 ½ cupschicken broth

salt

pepper

½ cupsour cream

1 ½ cupssharp cheddar cheese

4 slicesbacon

thick-cut, cooked and crumbled

4green onions

thinly sliced

Instructions

Step 1

Put the oil in the pot, select sauté and adjust to normal/medium heat. When the oil is hot, add the onion and cook stirring frequently, until tender 5 minutes. Press cancel.

Step 2

Add the potatoes, broth, and 3/4 tsp salt. Lock on the lid and select the pressure cook function and adjust to high pressure for 5 minutes. Make sure the steam valve is in the "sealing" position.

Step 3

When the cooking time is up, quick-release the pressure. Remove the lid, add the sour cream, and 3/4 cup of the cheese and stir gently with a rubber spatula until the cheese has melted and the largest chunks of potato and broken down into bite-size pieces. Season with salt and pepper.

Step 4

Serve garnished with the bacon, remaining cheese, and the green onions.