Instant Pot Loaded Potato Soup - Adventures in Everyday Cooking

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture; milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor; processed cheese is often cheaper.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat; ham can be a more affordable option.

Dice 1 pound of bacon and add it to the Instant Pot.

Set the Instant Pot to sear or sauté and cook the bacon until it renders down, stirring occasionally.

Chop 1 whole onion into small dices and add it to the pot once the bacon is crisping up.

Add 2 or 3 cloves of garlic using a garlic press, depending on size, and stir to combine.

Add 1 tablespoon of seasoning, 3 teaspoons of salt, and 1 to 2 teaspoons of pepper, then stir well.

Add 5 pounds of diced potatoes to the pot and stir to combine with the other ingredients.

Pour in 2 quarts of chicken broth, ensuring the potatoes are covered by at least half an inch.

Seal the Instant Pot lid and set the valve to sealing. Pressure cook for 8 minutes.

Once pressure cooking is complete, perform a quick release, which may take 3 to 5 minutes.

In a separate bowl, mix 4 tablespoons of cornstarch with a little water to create a slurry.

Cancel the pressure cooking setting and set the Instant Pot to sear or sauté again.

Add the cornstarch slurry to the pot and stir well.

Add 2 cups of milk of your choice and stir to combine.

Bring the soup to a boil to thicken, which should take about 3 to 4 minutes.

Once thickened, turn off the Instant Pot and ladle the soup into bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens