MEAT / October 26, 2019

INSTANT POT LOADED POTATO SOUP

Name: INSTANT POT LOADED POTATO SOUP
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 6
Ingredients: 8 MEDIUM WHITE POTATOES (ABOUT 7/8 FULL CUPS), DICED; 32 OUNCES CHICKEN BROTH, FAT FREE & REDUCED SODIUM; 1 CUP NONFAT PLAIN GREEK YOGURT; 1 CUP FAT FREE HALF & HALF; 12-16 OUNCES BACON, COOKED UNTIL CRISPY & CHOPPED/CRUMBLED (SET ASIDE 2 TABLESPOONS BACON FOR SERVING); 1 CUP REDUCED FAT SHARP CHEDDAR CHEESE, SHREDDED + EXTRA FOR SERVING; 1 TABLESPOON FREEZE DRIED CHIVES + EXTRA FOR SERVING; 1 SMALL SWEET YELLOW ONION, DICED; 1 TEASPOON SALT; 1/2 TEASPOON BLACK PEPPER; 1 TEASPOON GARLIC POWDER

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This isn’t JUST an Instant Pot Loaded Potato Soup.

This is the BEST potato soup I have ever made.
Hands down.

And trust me I’ve made many… Most have been fails, one has been really good in the Slow Cooker one time. But most have gone in the trash or down the sink and never even had a chance. I don’t know what always went wrong but it was either too much potato to creamy ratio, or too liquid and not enough potato, or just awful with undercooked potatoes. Bad memories.

That being said, none of them have come even close to this Instant Pot Loaded Potato Soup that I’m sharing with you today.

This one is different, it’s perfectly simple but so flavorful with crispy bacon, nonfat greek yogurt to lighten it up, and fat free half & half.
It’s creamy but not overly fatty, it has chunks of potato but also some mashed potato that gives it the absolute perfect soup texture.
Onion and garlic powder add flavor and it’s covered with cheddar cheese so you can’t go wrong there! Everyone likes cheese unless you’re dairy free, right?!

Also, it only cooks for 2 minutes in the Instant Pot. Yes, you read that correctly! Only 2 minutes on high pressure and 10 minutes to naturally release.

Could this soup be any more perfect?

PSA soup bowls not required but they do keep your soup super hot! Found them on Amazon.

INSTANT POT LOADED POTATO SOUP

October 26, 2019

by Amber Knight Uzzell

Category MEAT

Persons

Prep Time

10 minutes

Cook Time

7 minutes

Total Time

17 minutes

Notes

NOTE 1: TO COOK BACON PERFECTLY- PLACE BACON ON TINFOIL ON A BAKING SHEET AND BAKE FOR 12 MINUTES AT 425 F UNTIL CRISPY
NOTE 2: USE A BLOCK OF CHEDDAR AND SHRED IT, DON’T USE PRE-SHREDDED CHEESE AS IT WON’T MELT AS WELL
NOTE 3: I PURCHASED A BAG OF WHITE MEDIUM POTATOES FOR “MASHING/COOKING/BOILING” AND USED 8 VARIOUS MEDIUM SIZED POTATOES
SLIGHTLY ADAPTED: PRINCESS PINKY GIRL

Ingredients

8 MEDIUM WHITE POTATOES (ABOUT 7/8 FULL CUPS), DICED
32 OUNCES CHICKEN BROTH, FAT FREE & REDUCED SODIUM
1 CUP NONFAT PLAIN GREEK YOGURT
1 CUP FAT FREE HALF & HALF
12-16 OUNCES BACON, COOKED UNTIL CRISPY & CHOPPED/CRUMBLED (SET ASIDE 2 TABLESPOONS BACON FOR SERVING)
1 CUP REDUCED FAT SHARP CHEDDAR CHEESE, SHREDDED + EXTRA FOR SERVING
1 TABLESPOON FREEZE DRIED CHIVES + EXTRA FOR SERVING
1 SMALL SWEET YELLOW ONION, DICED
1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
1 TEASPOON GARLIC POWDER

Instructions

MEASURE 2 CUPS OF DICED POTATOES AND PLACE IN BOTTOM OF INSTANT POT
ADD ONIONS ON TOP WITH CHICKEN BROTH AND MIX
PLACE IP STEAMER BASKET ON TOP OF MIXTURE
ADD THE REST OF THE POTATOES (ABOUT 5/6 CUPS)
SPRINKLE SALT, PEPPER, AND GARLIC POWDER ON TOP
CLOSE LID, SET TIMER TO 2 MINUTES ON “HIGH PRESSURE”
QUICK RELEASE WHEN THE TIMER IS UP AND CLICK “SAUTE”
REMOVE STEAMER BASKET (IF POTATOES FALL THROUGH, REMOVE HALF THE POTATOES AND SET ASIDE)
USING A MASHER OR WOODEN SPOON MASH THE POTATOES IN THE BOTTOM OF THE INSANT POT UNTIL CREAMY BUT STILL WITH TEXTURE
ADD GREEK YOGURT, HALF & HALF, CHEESE, BACON, AND CHIVES, MIX GENTLY
PLACE COOKED DICED POTATOES BACK IN INSTANT POT
CONTINUE TO MIX GENTLY WHILE IT ALL COOKS FOR 5 MINUTES ON “SAUTE” (CHEESE WILL STICK IF YOU DON’T MIX)
TASTE SOUP & SEASON WITH MORE S&P IF NECESSARY
POUR SOUP INTO BOWLS AND TOP WITH EXTRA BACON, EXTRA SHREDDED CHEDDAR, AND EXTRA CHIVES