Name: Baked Potato Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Ingredients: 1 ½ lbs red, yellow or Russet potatoes ((I usually use red)); ¼ cup butter; ¼ cup flour; ¾ tsp salt; ½ tsp pepper; 4 cups milk (I used 1% milk); 1 tsp Better than Bouillon chicken base; ½ cup sour cream; ½ cup grated medium or sharp cheddar; 3 Scalions (diced (and I just use the green parts)); 1 3 oz package real bacon bits; 1 cup Water ((For bottom of Instapot))

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Baked Potato Soup

The classic…. In… Wait for it… An Instapot…

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Soup

Cuisine: American

Keyword: bacon, potato, soup

Servings: 5 servings

Calories: 424kcal

Equipment

Instapot

Ingredients

1 ½ lbs red, yellow or Russet potatoes (I usually use red)
¼ cup butter
¼ cup flour
¾ tsp salt
½ tsp pepper
4 cups milk I used 1% milk
1 tsp Better than Bouillon chicken base
½ cup sour cream
½ cup grated medium or sharp cheddar
3 Scalions diced (and I just use the green parts)
1 3 oz package real bacon bits
1 cup Water (For bottom of Instapot)

Instructions

INSTRUCTIONS

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. (I always use red potatoes)
Cover the Instant Pot and close the venting. Set the manual pressure cook for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer goes off, do a Quick Release and 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.
Ladle into bowls and serve.

Notes

Listen up. I don’t like a ton of salt, most people need more in this recipe BUT you can easily add it to taste in each bowl and mix it in. If you want to give yourself a coronary, have at it! 🙂

This soup can be doubled. I’d recommend using a 6qt Instapot