Ultimate Baked Potato Soup
By :Bruce Weinstein & Mark Scarbrough
instant pot soup
Our IP Version of BENNIGAN’S Ultimate Baked Potato Soup. Okay, maybe this one’s more “loaded” than “ultimate.” All that bacon and cream in the soup? All those toppers on each bowlful, about like a great over- stuffed baked potato? This soup is truly a meal, not a starter. To make a decent copycat version, we must use russet or baking potatoes. They provide a great deal of starch (under pressure) that then enriches the broth for the best texture. However, potato is not enough on its own. We also use instant mashed potato flakes (sometimes called “dehydrated mashed potatoes”). After cooking under pressure, these will indeed thicken the soup. More importantly, they will give our copycat the prized, silky texture of the original. We suggest adding two of the garnishes (the bacon and cheese) right in the pot for easy serving. However, you can also use them to top individual servings.
instant pot soup
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 bowls or 6 cups
Ingredients
  • 8 thin strips of bacon chopped
  • 4 cups chicken broth 1 quart
  • 1 1/2 lbs russet or baking potatoes peeled and diced (2 ½ cups)
  • 1 large yellow or white onion peeled and chopped (1 ½ cups)
  • 1 tsp dried basil
  • 1 tsp table salt
  • Several dashes of thin hot red chile sauce such as Tabasco sauce
  • 1 cup heavy or light cream
  • 1 cup whole or low-­fat milk do not use fat- free
  • 1 cup instant mashed potato flakes
  • 8 oz shredded American mild cheddar cheese ½ pound, 2 cups
  • minced scallions green part only, for garnishing
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 bowls or 6 cups
Ingredients
  • 8 thin strips of bacon chopped
  • 4 cups chicken broth 1 quart
  • 1 1/2 lbs russet or baking potatoes peeled and diced (2 ½ cups)
  • 1 large yellow or white onion peeled and chopped (1 ½ cups)
  • 1 tsp dried basil
  • 1 tsp table salt
  • Several dashes of thin hot red chile sauce such as Tabasco sauce
  • 1 cup heavy or light cream
  • 1 cup whole or low-­fat milk do not use fat- free
  • 1 cup instant mashed potato flakes
  • 8 oz shredded American mild cheddar cheese ½ pound, 2 cups
  • minced scallions green part only, for garnishing
instant pot soup
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Rating: 0
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Instructions
  1. Press SAUTÉ and set the Instant Pot to MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes and if needed press START.
  2. As the pot heats, put the bacon in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Cook, stirring often, until browned, about 4 minutes. Use a slotted spoon to transfer the bacon pieces to a nearby plate.
  3. Pour the broth into the insert and stir well to get up the browned bits on the bottom of the insert. Add the potatoes and onion, then stir in the basil, salt, and thin red pepper sauce. Turn off the SAUTÉ function and lock the lid onto the pot.
  4. For MAX models only: Set the Instant Pot to PRESSURE COOK at MAX level. Set the time for 10 minutes with the Keep Warm setting OFF. Press Start if needed.

    For all other Instant Pots: Press PRESSURE COOK or MANUAL at HIGH pressure . Make sure the pressure release valve is closed. Set the time for 12 minutes with the Keep Warm Setting OFF. Press Start if needed.
  5. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  6. Press SAUTÉ and set the Instant Pot to MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes and if needed press START.
  7. As the soup comes to a simmer, stir in the cream, milk, and instant mashed potato flakes. Stir constantly until slightly thickened and bubbling, less than 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Sprinkle the bacon bits and cheese over the top of the soup. Set the lid askew over the pot and set aside for a couple of minutes to melt the cheese. Serve warm, garnished with minced scallions (green part only).
Recipe Notes

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 3 cups of broth.
• For a 10-quart Instant Pot, you can double all of the ingredient amounts.