![]() ![]() If you like a super thick soup, add an extra potato or two to the recipe and smash it up a little more after cooking. ![]() If you like the soup a bit thinner with bigger chunks of potato, don’t smash as much. This loaded baked potato soup recipe is already perfectly thick, but it depends on how much you smash your potatoes after cooking. That’s it! Top it with the bacon bits, more cheese, sour cream, and green onions.Tip: I leave my cheddar cheese on the counter for a bit so that it’s room temperature when I incorporate it into the soup. I do not recommend adding frozen cheese to the soup. Smashing the potatoes after pressure-cooking should release some heat. If you add cold cheese to boiling hot liquid, it could seize, curdle, or clump. Pressure cook for only 3 minutes with a quick release! Open the lid and smash the potatoes a bit.This concentrated paste is awesome to enhance the flavor in basically every soup or sauce. I like using water with Better than Bouillon best. Add 5 cups of peeled and sliced potatoes, dried onion flakes (or saute some minced onion with the bacon if you use fresh), garlic, salt, pepper, and chicken broth.Once the bacon crisps up, take it out of the pot with a slotted spoon, leaving the grease.I use the same technique for my Zuppa Toscana Soup. TIP: Freeze your bacon for about 20 minutes before you slice it into lardons! It’ll slice incredibly easily. To make this Instant Pot loaded baked potato soup recipe, start by first sauteing your bacon in the Instant Pot on high saute.HOW TO MAKE BAKED POTATO SOUP INSTANT POT If you want some peels, that’s totally fine! I’d recommend leaving 1-2 potato’s worth of peels in the soup, and peeling the rest. While I generally leave potatoes unpeeled for many recipes, I definitely recommend peeling the potatoes for this recipe.Īs the potatoes cook down and get mashed, there will be a LOT of little peels floating around and mashing together in the soup. Sliced green onion, sour cream, extra cheddar cheese, and/or chives to garnish.2 cups chicken broth (I like using water with Better than Bouillon).You may sub red potatoes, but I would stick with a brown or red (vs yellow) potato. I usually use about five small russet potatoes, peeled and diced into small pieces. 5 cups peeled and diced potatoes (OR, one 2lb bag of frozen hash brown potatoes).HOW TO MAKE LOADED BAKED POTATO SOUP IN INSTANT POT INGREDIENTS FOR LOADED BAKED POTATO SOUP Don’t skimp on it! Make sure to use full-fat sour cream. The ingredient that gives this recipe that true “baked potato” flavor is the sour cream. In my opinion, baked potato soup should be more than just potatoes swimming in milk. You can get this on the table in about 30, even 20 minutes, if you’re quick in the kitchen! This is a great beginner Instant Pot recipe because it’s all in one pot.
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