|Delicious, yummy loaded bake potato soup!|
She also has a video play by play on her site which is super helpful.
2 Tablespoon butter
1 medium onion diced (or half bag of frozen chopped onions)
3 cloves of garlic minced (or a spoon full of diced jarred minced garlic)
3 cups of chicken broth
1 small can cream of chicken soup
4 large russet potatoes or 7-8 smaller russet potatoes chopped into 1 in cubes
1 1/2 teaspoons of seasoned salt
black pepper to taste
1 Tablespoon of flour
1 cup of milk
2 cups of shredded cheese (i used mild cheddar and a jack/cheddar mix)
Cooked bacon chopped up, or real bacon bits
Shredded cheddar cheese
Put 2 Tablespoon of butter into the Instant Pot and turn on "Saute" function. Add in chopped onions and cook until soft (3-4 minutes).
|You gotta love the saute function!|
|Steamy garlic vision|
|It's smelling pretty good right about now|
|Hey potatoes, are you really going to be fork-soft in 10 short minutes? Let's find out.|
Place lid on the Instant Pot, turn the vent valve to "sealing" and cook on manual high pressure for 10 minutes.
|My instant pot with it's new pretty cover|
|What it looks like when you open the lid|
|I think it's easier to add the milk to the flour than the other way around|
Once the steam is completely released and the pin has dropped, open the lid and add in the slurry. Turn to pot to saute and cook the soup for 4-5 minutes, until thickened.
|Hey we're getting somewhere! I also used my Pampered Chef meat utensil to help mush up some of the poatoes.|
|Everything is better with cheese.|
|Seasoning is the key to non-bland soups.|
|Yummy loaded baked potato soup|
|Activate smell-o-vision now.|
Also toppings are key here, don't skimp!
|The more the merrier!|
|The bread fell in, so sad we had to scoop it out - and devour it.|