I love my Instant pot! I practically use it for almost everything I cook. I like that I can just add everything from the recipe and look it cook while I get other things done. Even if there are a few different steps, they can all be done with ease. If you’ve got an instant pot or you are thinking of getting one you can find delicious recipes from my Instant Pot Pinterest board.
Welcoming the colder weather means welcoming warmer dishes. ‘Tis the season for all things soup! I for one love a good soup recipe especially if it’s wholesome and filling.
I’ve made this soup five times already and each time I tweak it slightly making it a little better than the last. I’ve made it twice using this exact recipe so I think it’s the best to share with you. It’s so much cheaper to make at home than buying it out or in grocery stores. It’s also fun to put together too and in no time you pretty much have an entire meal.
I love all things potatoes and this soup tastes like a loaded baked potato with sour cream, cheese, bacon bits, and butter. I used Better than Bouillon chicken base for a little extra flavor. I’ve made the soup a few times without it and it seems as though something is missing.
- 1 1/2 pounds potatoes, red, or Russets (I used red because they are my favorite)
- 1/4 cup flour
- 1/4 cup butter
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp Better than Bouillon chicken base
- 4 cups milk (any kind of your choosing)
- 1/2 cup grated medium or sharp cheddar
- 1/2 cup sour cream
- 1 (3 oz) package real bacon bits
- 2 green onions, diced (you can add more if you’d like)
Get to cooking:
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
- Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
- Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the saute setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
- Once it is bubbling add in the milk and Better than Bouillon and whisk. Adjust the saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.
- Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, diced onions and bacon.
- Smash the potatoes with a potato masher. My potatoes were somewhat smashed but still had some chunkiness to them. Stir the potatoes into the Instant Pot. Salt and pepper the soup if needed.
- Serve topped with shredded cheese and bacon bits.
Excuse the photos, it smelled so good and I was so hungry while making it my stomach was practically trying to eat itself. The left overs are better the next day too! Give it a try and please let me know what you thought!
If you don’t have time to read it now, then PIN it for later!