Baked Potato Soup
15-30 min, 8 servings, butter, celery seed, cheddar cheese, chicken broth, Chop Secrets, contributed, cook 20 min, cream cheese, crumbled bacon, easy, garlic, instant pot, instant pot potato recipes, milk, modern, pepper, potato recipes, potato soup recipe, potatoes, prep 5 min, pressure cook, salt, sauté, shallot, soup, sour cream
Ingreadient
- 4 tbsp butter
- 1 large shallot
- 4 cloves garlic
- 1 tsp celery seed
- 6 cups chicken broth
- 5 lbs potatoes
- 1/3 cup sour cream
- 1/3 cup cream cheese
- 2 cups Cheddar cheese
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 - 2 cups milk
- Crumbled bacon
Direction
- Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and celery seed and cook for 1-2 minutes more.
- Add 1 cup broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add cubed potatoes and enough broth to cover the potatoes.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the remaining pressure.
- Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
- Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. Stir or blend to desired consistency, adding milk if needed.
- Season with additional salt and pepper to taste. Serve topped with bacon, chives and additional cheddar.
