Jumat, 18 Oktober 2019
Instant Pot Loaded Baked Potato Soup by Sasha Kitchen, potato,instant pot 2018-5-9
Instant Pot Loaded Baked Potato Soup–everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in 10 minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.
This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker.
After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
After I made the roux I added in milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
At this point I added in the potatoes. I chose to mash my potatoes on a cutting board before adding them back in. Now they weren’t totally mashed. There were some parts that were mashed and some parts that were chunky. Again, I like the different textures in my soup. You could mash them completely for less texture or you could even cut them into cubes for more pronounced bites of potato.
Lastly I stirred in some sour cream, grated cheddar, green onions, and real bacon bits to make it the real deal. This is creamy and indulgent and frankly quite delicious. The recipe below makes about 5 servings but you can easily double this recipe with no problems. I don’t think this soup is a good one to freeze considering it’s dairy based and potato based…both items that don’t do well in the freezer. But you can keep this in the fridge for up to a week in an airtight container.
Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 5 Servings
• 1 1/2 pòûnds pòtàtòës, rëd, yëllòw òr Rûssëts
• 1/4 cûp bûttër
• 1/4 cûp flòûr
• 3/4 tsp sàlt
• 1/2 tsp pëppër
• 4 cûps mïlk (I ûsëd 1% mïlk)
• 1 tsp Bëttër thàn Bòûïllòn chïckën bàsë
• 1/2 cûp sòûr crëàm
• 1/2 cûp gràtëd mëdïûm òr shàrp chëddàr
• 3 grëën ònïòns, dïcëd
• 1 (3 òz) pàckàgë rëàl bàcòn bïts
Instant Pot Loaded Baked Potato Soup–everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in 10 minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.
This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker.
After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
After I made the roux I added in milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
At this point I added in the potatoes. I chose to mash my potatoes on a cutting board before adding them back in. Now they weren’t totally mashed. There were some parts that were mashed and some parts that were chunky. Again, I like the different textures in my soup. You could mash them completely for less texture or you could even cut them into cubes for more pronounced bites of potato.
Lastly I stirred in some sour cream, grated cheddar, green onions, and real bacon bits to make it the real deal. This is creamy and indulgent and frankly quite delicious. The recipe below makes about 5 servings but you can easily double this recipe with no problems. I don’t think this soup is a good one to freeze considering it’s dairy based and potato based…both items that don’t do well in the freezer. But you can keep this in the fridge for up to a week in an airtight container.
Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 5 Servings
INGREDIENTS:
• 1 1/2 pòûnds pòtàtòës, rëd, yëllòw òr Rûssëts
• 1/4 cûp bûttër
• 1/4 cûp flòûr
• 3/4 tsp sàlt
• 1/2 tsp pëppër
• 4 cûps mïlk (I ûsëd 1% mïlk)
• 1 tsp Bëttër thàn Bòûïllòn chïckën bàsë
• 1/2 cûp sòûr crëàm
• 1/2 cûp gràtëd mëdïûm òr shàrp chëddàr
• 3 grëën ònïòns, dïcëd
• 1 (3 òz) pàckàgë rëàl bàcòn bïts
INSTRUCTIONS:
1. If ûsïng rëd òr yëllòw pòtàtòës, scrûb thëm clëàn. If ûsïng Rûssët pòtàtòës, pëël thëm. Pòûr 1 cûp òf wàtër ïn thë bòttòm òf yòûr Instànt Pòt ànd thën plàcë trïvët ïn thë bòttòm. Plàcë pòtàtòës òn tòp òf thë trïvët.
2. Còvër thë Instànt Pòt ànd lòck thë lïd. Màkë sûrë vàlvë ïs sët tò “sëàlïng.” Sët thë prëssûrë còòk bûttòn (mïnë sàys mànûàl) fòr 10 mïnûtës òn hïgh prëssûrë fòr rëd òr yëllòw pòtàtòës ànd 20 mïnûtës fòr rûssëts. Whën thë tïmër bëëps càrëfûlly mòvë thë vàlvë tò “vëntïng” tò lët thë prëssûrë rëlëàsë. Whën yòû càn, rëmòvë thë lïd.
3. Rëmòvë thë pòtàtòës ànd sët àsïdë. Dïscàrd thë wàtër. Tûrn thë Instànt Pòt tò thë sàûtë sëttïng òn “lëss.” Mëlt thë bûttër. Oncë bûttër ïs mëltëd whïsk ïn ònë tàblëspòòn òf flòûr àt à tïmë ûntïl yòû gët à crëàmy, lûmp-frëë ròûx. Add ïn thë sàlt ànd pëppër. Lët ït stàrt tò bûbblë, whïskïng cònstàntly.
4. Oncë ït ïs bûbblïng àdd ïn thë mïlk ànd Bëttër thàn Bòûïllòn ànd whïsk. Adjûst thë sàûtë sëttïng tò à hïgh hëàt. Whïsk ëvëry fëw mïnûtës ûntïl thë mïlk stàrts tò thïckën ànd bûbblë.
5. Tûrn thë Instànt Pòt tò thë wàrm sëttïng. Stïr ïn thë sòûr crëàm, chëddàr, dïcëd ònïòns ànd bàcòn.
6. Smàsh thë pòtàtòës wïth à pòtàtò màshër. My pòtàtòës wërë sòmëwhàt smàshëd bût stïll hàd sòmë chûnkïnëss tò thëm. Stïr thë pòtàtòës ïntò thë Instànt Pòt. Sàlt ànd pëppër thë sòûp ïf nëëdëd.
7. Làdlë ïntò bòwls ànd sërvë.Read More this full recipes at Instant Pot Loaded Baked Potato Soup
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