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 Instant Pot Loaded Potato Soup

This soup recipe is super simple and so deliciously perfect for the cool fall evenings. The best part is it all done in one pot. Loaded potato soup is all about the yummy toppings and I just happen to have some bacon left over from breakfast earlier in the weekend. Left over bacon is basically an oxymoron in my house but I had the house to myself and I was able to hide the evidence and save some of the bacon for this delicious loaded potato soup.

I started with about 12 small potatoes that I scrubbed with my AMAZING norwex veggie scrubber.  Using my steamer basket inside my inner pot I poured in one cup of water and placed the lid on wtih the vent to sealing. Cook on manual high pressure for 14 minutes and natural pressure release (NPR).

This cooking method of cooking whole potatoes can also be used for mashed potatoes and baked potatoes too.

Once the NPR is done, remove the steamer basket and run the potatoes under cold water to remove skins. Empty out the water in the inner pot and clean before placing peeled potatoes back in the instant pot.

Add the chicken broth, half & half, diced onion, minced garlic, salt, pepper, dried oregano, dried parsley, 1 cup of the shredded cheddar cheese, 4-5 pieces of bacon crumbled.

Mash and stir up all the ingredients before placing the lid back on the pot and set to sealing.

Turn on manual high pressure for 5 minutes.

This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

Pressure can be manually released which can take a few mintues before the lid can be opened. If you prefer wait a few minutes before releasing the pressure and there will be less steam venting out of the valve.

Turn the pot setting to saute and add the 4oz of cream cheese and stir.

Blend with immersion blender or mash until the soup is to the consistency you like. I prefer to blend on low for just a few secconds leaving the soup slighly chunky but still so delicious and creamy all at the same time.

Top with a little more crumbled bacon, cheddar cheese and green onions and serve to hungry tired children.

Potato Soup

Total Time30 mins

 12 Small-medium Potatoes
 2 cups Chicken Broth
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 ½ tbsp Dried Oregano
 ½ tbsp Dried Parsley
 1 tsp Pink Himalayan Sea Salt
 1 tsp Black Pepper
 1.50 cups Half & Half
 1 cup Cheddar Cheese
 5 Pieces of Crumbled Bacon
After Cooking Under Pressure
 4 oz Cream Cheese
Toppings
 Cheddar Cheese
 Bacon Crumbles
 Green Onions

1

Cook 10-12 small to medium potatoes in a steamer basket with one cup of water for 14 minutes under high pressure and natural pressure release for 10 minutes.
Once potatoes are cooked remove them from the instant pot to cool.
Empty water out of the instant pots inner pot.
Run the cooked potatoes under cold water to help remove the skins and place peeled potatoes back in the inner pot.

2

Add the chicken broth, half & half, diced onion, minced garlic, salt, pepper, dried oregano, dried parsley, 1 cup of the shredded cheddar cheese, 4-5 pieces of bacon crumbled.
Mash and stir up all the ingredients before placing the lid back on the pot and set to sealing.
Turn on manual high pressure for 5 minutes.
This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

3

Once the soup has cooked for 5 minutes let the pressure naturally release again for 5 minutes.
Blend with immersion blender or mash until the soup is to the consistency you like.
Serve with the toppings of your choice and enjoy.

Ingredients

 12 Small-medium Potatoes
 2 cups Chicken Broth
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 ½ tbsp Dried Oregano
 ½ tbsp Dried Parsley
 1 tsp Pink Himalayan Sea Salt
 1 tsp Black Pepper
 1.50 cups Half & Half
 1 cup Cheddar Cheese
 5 Pieces of Crumbled Bacon
After Cooking Under Pressure
 4 oz Cream Cheese
Toppings
 Cheddar Cheese
 Bacon Crumbles
 Green Onions

Directions

1

Cook 10-12 small to medium potatoes in a steamer basket with one cup of water for 14 minutes under high pressure and natural pressure release for 10 minutes.
Once potatoes are cooked remove them from the instant pot to cool.
Empty water out of the instant pots inner pot.
Run the cooked potatoes under cold water to help remove the skins and place peeled potatoes back in the inner pot.

2

Add the chicken broth, half & half, diced onion, minced garlic, salt, pepper, dried oregano, dried parsley, 1 cup of the shredded cheddar cheese, 4-5 pieces of bacon crumbled.
Mash and stir up all the ingredients before placing the lid back on the pot and set to sealing.
Turn on manual high pressure for 5 minutes.
This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

3

Once the soup has cooked for 5 minutes let the pressure naturally release again for 5 minutes.
Blend with immersion blender or mash until the soup is to the consistency you like.
Serve with the toppings of your choice and enjoy.

Instant Pot Loaded Potato Soup