INSTANT POT LOADED POTATO SOUP


This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!



Where we live in Texas was absolutely frigid last week! We took a short trip to Dallas to visit some friends and family before school started back for the kids, and it felt more like we had taken a flight to northern Alaska!

INSTANT POT LOADED POTATO SOUP (WITH A SLOW COOKER VERSION)
This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot.

 Course Main
 Cuisine American
 Keyword instant pot loaded potato soup, instant pot potato soup, instant pot soup, loaded potato soup, potato soup recipe
 Prep Time 15 minutes
 Cook Time 18 minutes
 Total Time 33 minutes
 Servings 6
 Calories 481 kcal

Ingredients

1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese

Instructions

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

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