Instant Pot Loaded Baked Potato Soup

$To make Instant Pot Loaded Baked Potato Soup, you need simple, fresh ingredients. Here’s the list: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 cup shredded cheddar cheese (plus extra for topping) - 4 slices turkey bacon, cooked and crumbled (or tempeh bacon) - 2 green onions, chopped (for garnish) - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil These ingredients come together to create a rich, creamy soup. The russet potatoes give it a great texture, while the cream adds smoothness. You can use coconut cream for a dairy-free option that still tastes amazing. The smoked paprika brings a hint of warmth and depth, making every spoonful delightful. Toppings like bacon and green onions add extra flavor and crunch. This recipe is perfect for a cozy night in or a gathering with friends. Set your Instant Pot to the sauté function. Pour in the olive oil and let it heat. Add the chopped onion and cook until it turns translucent. This takes about 3 to 4 minutes. Then, toss in the minced garlic and sauté for one more minute. This makes the kitchen smell amazing. Now, add the diced russet potatoes to the pot. Pour in the vegetable broth and stir everything together. Make sure to scrape any bits stuck to the bottom. This helps add flavor to your soup. Next, sprinkle in the smoked paprika, salt, and pepper. Give it a good stir to mix everything evenly. This step brings out the deep flavors in the soup. Close the lid of the Instant Pot. Ensure the valve is set to sealing. Set it to high pressure for 12 minutes. This will cook the potatoes to a perfect softness. Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, carefully switch the valve to venting. This releases any remaining steam safely. Open the lid and grab your immersion blender. Blend the soup until it’s smooth and creamy. If you don't have one, you can carefully transfer the soup to a blender. Just be cautious with the hot liquid. Stir in the heavy cream and the shredded cheddar cheese. Mix until it melts and combines well. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls. Top each one with crumbled turkey bacon or tempeh bacon. Add extra shredded cheese and chopped green onions. Enjoy every spoonful of this creamy delight! When making this soup, I love using russet potatoes. They have a creamy texture and absorb flavors well. Russets break down nicely in the Instant Pot, making the soup rich. If you want a different texture, you can try Yukon Gold potatoes. They stay a bit firmer but still taste great. Another option is red potatoes for a colorful twist. For blending, I prefer an immersion blender. It’s easy and keeps my pot clean. Just blend the soup right in the pot. If you use a countertop blender, be careful with hot liquids. Always blend in small batches. Leave the lid slightly open to let steam escape. This keeps the soup from splattering everywhere. To boost the flavor, I recommend adding smoked paprika. It gives the soup a lovely, smoky taste. You can also try adding garlic powder or onion powder for extra depth. For a richer flavor, mix in some chopped chives or fresh herbs like thyme. A squeeze of lemon juice can brighten the soup too. {{image_2}} You can easily adapt this soup for a vegetarian or vegan diet. Instead of turkey bacon, use tempeh bacon. Tempeh adds a nice, smoky flavor. For a creamy base, swap heavy cream for coconut cream. This gives the soup a rich texture. You can also try vegan cheese as a substitute for cheddar. Look for brands that melt well for the best results. Feel free to get creative with add-ins! You can toss in extra vegetables like carrots, corn, or spinach. These add color and nutrients. If you want more protein, consider adding cooked chicken or tofu. Both options blend well with the soup. Just make sure to adjust the cooking time if needed. Want to spice things up? You can easily adjust the seasoning. Add a pinch of red pepper flakes for heat. If you like herbs, try adding fresh thyme or rosemary. These herbs enhance the soup's flavor. Play around with different spices to find your perfect mix. To keep your soup fresh, let it cool first. Transfer the soup into airtight containers. Glass or plastic containers work well. Make sure to leave some space at the top for expansion. Seal the container tightly to prevent air from entering. You can freeze this soup for later use. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. For quick thawing, place the container in cold water. Reheat frozen soup on the stove or in the microwave. Stir well to ensure even heating. In the refrigerator, your loaded baked potato soup lasts about 3 to 5 days. Check for signs of spoilage before eating. Look for changes in smell, color, or texture. If it smells sour or looks off, it’s best to throw it away. Keeping it stored properly helps maintain its yummy taste! Yes, you can! Use a large pot on the stove. Start by sautéing the onions and garlic in olive oil. Then, add the diced potatoes and broth. Bring it to a boil, then reduce heat and simmer for about 20-25 minutes until the potatoes are soft. Blend the soup as you would in the Instant Pot. To spice things up, add cayenne pepper or crushed red pepper flakes. You can also use spicy cheese or add jalapeños for a kick. Consider using hot sauce as a garnish when serving. For a dairy-free option, use coconut cream. You can also use almond milk or cashew cream, which adds a nice nutty flavor. If you prefer a lighter option, try whole milk or half-and-half. Check that your vegetable broth is gluten-free. Most brands are, but it's good to verify. Use gluten-free bacon or skip it altogether. All other ingredients in this soup are naturally gluten-free. Absolutely! You can try gouda for a smoky flavor or pepper jack for some heat. Cream cheese adds extra creaminess, while mozzarella gives a stretchy texture. Choose your favorite cheese for a personal touch! This soup is easy to make with a few simple ingredients. Start with potatoes, onion, and garlic for flavor. Use the Instant Pot and blend everything for a smooth result. Remember, you can change the recipe with different meats or creams. Store leftovers well and enjoy them later. This dish is warm, filling, and perfect for any meal. Try it today and see how it fits your taste!$

Instant Pot Loaded Baked Potato Soup

Warm up with this delicious Instant Pot Loaded Baked Potato Soup! This comforting recipe features creamy potatoes, hearty vegetable broth, and loads of cheese. Perfect for chilly evenings, it's easy to make and full of flavor. Add turkey bacon for extra crunch or go vegetarian with tempeh bacon. Click to explore the full recipe and enjoy a cozy bowl of goodness tonight! #InstantPotRecipes #SoupSeason #ComfortFood #HealthyEating

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup shredded cheddar cheese (plus extra for topping)

4 slices turkey bacon, cooked and crumbled (or tempeh bacon for a vegetarian option)

2 green onions, chopped (for garnish)

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Instructions

Sauté the Aromatics: Set your Instant Pot to the sauté function. Add the olive oil and let it heat for about a minute. Then, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

Add the Potatoes and Broth: Add the diced potatoes to the pot along with the vegetable broth. Stir to combine and scrape up any bits stuck to the bottom of the pot.

Season the Mixture: Sprinkle in the smoked paprika, salt, and pepper. Stir again to mix everything evenly.

Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set the Instant Pot to high pressure for 12 minutes.

Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining steam.

Blend the Soup: Open the lid and use an immersion blender to purée the soup until smooth and creamy. You can also transfer portions to a blender if you prefer, but be careful with the hot liquid.

Add Cream and Cheese: Stir in the heavy cream and the shredded cheddar cheese until melted and well combined. Adjust seasoning with additional salt and pepper if necessary.

Serve and Garnish: Ladle the soup into bowls, topping each with crumbled turkey bacon (or tempeh bacon), extra shredded cheese, and chopped green onions.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6