Chunky Instant Pot Baked Potato Soup
Ingredients
The soup
-
1
cup
Onion, chopped
-
1
cup
Celery, chopped
-
1
cup
Carrot, chopped
-
1
tbsp
Garlic, finely chopped
-
6-7
large
Russet Potatoes, about 3.5 cups
-
1
tbsp
Olive Oil
-
1
tbsp
Salt
-
1
tsp
Pepper
-
10.5
ounces
Cream of Chicken Soup
-
4
cups
Water
-
1
tsp
Chicken Bouillon
-
1.5
cups
Milk, Whole or 2%
-
1
tbsp
Flour
-
1
cup
Cheddar Cheese
Toppings
-
to taste
Bacon Bits
-
to taste
Scallions
-
to taste
Sour Cream
Instructions
- Chop the onion, celery, carrot, and garlic.
- Chop the potatoes into 1-inch pieces.
- Turn the Instant Pot to the sauté function and add the onion, celery, carrot, and garlic with olive oil. Sauté for 3-4 minutes until the onion is transparent.
- Add the potatoes, salt, pepper, cream of chicken soup, water, and chicken bouillon. Stir and set the Instant Pot to high pressure for 5 minutes.
- Quick release the Instant Pot, carefully covering the valve to prevent spattering.
- Stir together the flour and milk, then pour it into the pot along with the cheddar cheese. Stir to combine.
- Top with your favorite toppings and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
10g
Total carbohydrates
35g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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