Instant Pot Creamy Loaded Potato Soup
Ingredients
The soup
-
6
slices
thick cut bacon
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion, finely chopped
-
2
cloves
garlic, minced
-
1
teaspoon
chopped fresh thyme leaves
-
2
cups
chicken broth
-
2
cans
condensed cream of chicken soup
-
3
pounds
russet potatoes, peeled and diced
-
to taste
kosher salt
-
to taste
freshly ground black pepper
For serving
-
to taste
sour cream
-
to taste
shredded cheddar
-
to taste
sliced jalapenos
-
to taste
chopped chives
Instructions
- Cook the bacon in the Instant Pot on the Sauté setting until crispy, then remove and drain excess fat.
- Add butter to the remaining bacon fat, then cook the onion until softened. Add garlic and thyme, cooking until fragrant.
- Pour in chicken broth and cream of chicken soup, whisk to combine, then add the diced potatoes. Lock the lid and cook at high pressure for 8 minutes.
- Release the pressure manually, then season the soup with salt and pepper, stirring to break up the potatoes slightly.
- Ladle the soup into bowls and garnish with sour cream, reserved bacon, cheddar, and chives before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
40mg
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