Loaded Baked Potato Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
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Ingredients
- 4 slices bacon (thick-cut) cut into cub
- 4 cups chicken broth
- 3 lbs Yukon gold potatoes peeled
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese melted
- 1 pint half and half
- 1 cup shredded sharp cheddar cheese
- 2 green onions sliced medium sized
Ingredients
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Instructions
- Press Sauté button and cook bacon pieces in Instant Pot® until crisp. Press Cancel button.
- Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
- Pour in broth and deglaze pot.
- Place whole potatoes, salt, and pepper into Instant Pot®. Close lid and set pressure release to Sealing.
- Press Soup button and adjust time to 10 minutes.
- When the timer beeps, quick release pressure, turn off Instant Pot®, and then unlock lid and remove it.
- 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 bacon.
Recipe Notes
PER SERVING CALORIES: 578 | FAT: 36g | PROTEIN: 17g | SODIUM: 823mg FIBER: 5g | CARBOHYDRATES: 49g | SUGAR: 6g
