Loaded Instant Pot Potato Soup
Rich and creamy potato soup topped with crispy bacon. Warm comfort food that is quick enough for weeknights!
Servings 6 Servings
Calories 328kcal
Ingredients
- 1 ½ Pounds Potatoes Scrubbed and Peeled
- 8 Slices Bacon Cooked Crisp and Crumbled
- 1 Onion
- 3 Cloves Garlic
- ¼ Cup Butter
- ¼ Cup Flour
- Salt/Pepper to taste
- 4 Cups Whole Milk
- 2 Teaspoon Better than Bouillon Chicken Flavor Divided
- ½ Cup Sour Cream
- ½ Cup Sharp Cheddar Cheese Shredded
- 3 Green Onions Sliced, For Garnish
- Additional Bacon, Cheese, and Sour Cream If Desired, For Garnish
Instructions
- Pour one cup of water and 1 teaspoon of Better Than Bullion into Instant Pot pot, and then add potatoes.
- Cover with lid, and make sure the pressure valve is sealed. Cook on manual high pressure for 20 minutes. Do a quick release.
- Set potatoes aside, discard water, and wipe out excess water.
- Cook bacon for 7-9 minutes on sauté mode flipping often. Reserve one tablespoon of drippings.
- Sauté onion in bacon grease until translucent. Add garlic and cook for one more minute.
- Melt the butter and whisk in one tablespoon of flour at a time until smooth. Add in the salt and pepper to taste.
- Once bubbling, pour in milk and Better than Bouillon. Whisk occasionally until thickened.
- Turn the Instant Pot to the keep warm setting. Stir in sour cream and cheese.
- Finally, mash the potatoes with a potato masher to your desired texture. Fold in the potatoes, bacon, and green onions.
Nutrition
Calories: 328kcal | Carbohydrates: 27g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 223mg | Potassium: 735mg | Fiber: 3g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 14.2mg | Calcium: 313mg | Iron: 4.2mg