Instant Pot Loaded Potato Soup | QUICK AND EASY

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.

Turn the Instant Pot to sauté mode and add 2 tablespoons of bacon grease.

Add 1 cup of diced onions to the bacon grease and sauté for 2-3 minutes until softened.

Add 3 cloves of minced garlic to the onions and sauté until fragrant.

Add 3 pounds of diced yukon gold potatoes to the pot and stir to combine with the onions and garlic.

Season the mixture with salt, pepper, and cayenne pepper to taste.

Add 1 bag of frozen broccoli florets to the pot.

Pour in 4 cups of chicken broth and stir to combine.

Put the lid on the Instant Pot and set it to pressure cook on high for 6 minutes.

Once the cooking time is up, perform a quick release to release the pressure.

Open the lid and check that everything is cooked perfectly.

Decide whether to leave the soup chunky or use an immersion blender to blend it.

If you prefer a thicker soup, hand smash some of the potatoes.

Turn the Instant Pot back to sauté mode to simmer the soup.

Prepare a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water.

Pour the cornstarch slurry into the soup and stir to combine.

Simmer the soup for about 30 seconds until it thickens to your desired consistency.

Add 1 cup of shredded cheese to the soup and stir until melted.

Top the soup with 1 cup of sour cream and some reserved cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens