Instant pot loaded baked potato soup

Name: Instant pot loaded baked potato soup
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp butter; 1/4 onion, diced; 3 cloves garlic, minced; 3 cups chicken broth, can also use veggie; 1 can cream soup, chicken or mushroom; 8 medium russet potatoes, peeled and cubed; 1 1/2 tsp salt; Black pepper; 1 cup milk; 1 tbsp flour; 2 cups shredded cheddar cheese

5 steps

Cook:45min

Updated at: Sun, 10 Sep 2023 23:07:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories427.3 kcal (21%)

Total Fat20.1 g (29%)

Carbs46.6 g (18%)

Sugars5.9 g (7%)

Protein16.5 g (33%)

Sodium1793.7 mg (90%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspbutter

0.25onion

diced

3cloves garlic

minced

3 cupschicken broth

can also use veggie

1 cancream soup

chicken or mushroom

8russet potatoes

medium, peeled and cubed

1 ½ tspsalt

black pepper

1 cupmilk

1 Tbspflour

2 cupsshredded cheddar cheese

Instructions

Step 1

Add butter to instant pot and turn to sauté. Once melted, add onions and cook 3-4 minutes until soft. Add garlic and cook for 1 minute, careful not to burn.

Step 2

Add broth, soup, potatoes, salt, and pepper. Cook on manual high pressure for 10 minutes. Quick release pressure.

Step 3

Stir together milk and flour into a slurry. Once steam has completely released, open lid and stir in slurry. Turn pot to sauté and cook for 4-5 minutes until thickened.

Step 4

At this point, use immersion blender to thicken soup if desired.

Step 5

Stir in cheddar cheese until melted. Serve topped with sour cream, chopped bacon, and more cheese.