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Instant Pot Loaded Potato Soup

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A creamy potato soup loaded with crispy bacon and cheddar cheese, perfect for chilly evenings or weekend brunch.

Ingredients

Scale
  • 4 large russet potatoes, diced
  • 6 slices of bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Chives for garnish (optional)

Instructions

  1. Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside, leaving some grease in the pot.
  2. Add the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper to the Instant Pot.
  3. Close the lid and cook on high pressure for 10 minutes.
  4. Perform a quick release of the pressure.
  5. Stir in the sour cream and half of the shredded cheese until well combined and creamy.
  6. Heat through and serve hot, garnished with the reserved bacon, remaining cheese, and fresh chives.

Notes

For a chunkier soup, reserve some diced potatoes before blending in the sour cream and cheese. Adjust sour cream for desired creaminess.

Find it online: https://www.mubrecipes.com/instant-pot-loaded-potato-soup/