Instant Pot Loaded Potato Soup
Ingredients
-
3
slices
Center Cut Bacon, diced
-
5
cups
Russett Potatoes, cut into 1 inch cubes
-
½
cup
Carrot, finely diced
-
½
cup
Celery, finely diced
-
1
cup
Onion, finely diced
-
4.5
cups
Chicken Stock, low sodium preferred
-
1
cup
2% milk
-
3
tbsp
Flour
-
to taste
Salt
-
to taste
Pepper
Instructions
- 1. Sauté the diced bacon in the Instant Pot until crisp, then remove and set aside.
- 2. Add celery, onion, and carrot to the pot and sauté until translucent.
- 3. Add the cubed potatoes along with a heavy sprinkle of salt and pepper.
- 4. Pour in the chicken stock and seal the lid, then set the Instant Pot to cook for 7 minutes.
- 5. After cooking, quick release the steam carefully.
- 6. Blend about 1/3 of the soup using an immersion blender or a regular blender.
- 7. Mix the milk and flour together until smooth, then pour into the soup.
- 8. Return the pot to sauté mode and cook for an additional 2-4 minutes until thickened.
- 9. Adjust seasoning with salt and pepper, and serve with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
2g
Total carbohydrates
34g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
You might also like