Rich, creamy loaded baked potato soup comes together in minutes thanks to the Instant Pot. Loaded with bacon, scallions and cheese, this is a perfect winter lunch!
Hey all! I’m just back from 5 days of skiing in Vermont. Every year, we head to Smuggler’s Notch for some skiing. My little ones spent 4 days in ski camp and I’m pretty certain they are now better than me. But I’m quite content on my green runs, enjoying the snow and a few 2-beer lunches with my husband! Before I left, I made yet another Instant Pot
A bowl of this and lunch is done. It’s rich, thick and loaded with big chunks of potatoes and bacon, plus sharp cheddar and scallions. Or serve it with a grilled cheese and apple sandwich. Yum!
- 1½ pounds white or red potatoes, scrubbed (about 5 medium potatoes)
- 6 slices bacon, chopped
- ¼ cup butter, or 3 Tbsp. butter plus 1 Tbsp. bacon fat
- ¼ cup flour
- ¼ tsp pepper
- 4 cups milk
- 1 tsp. chicken soup base or bouillon (I used Minor's)
- ½ cup grated medium or sharp cheddar
- 3 scallions, green parts only, thinly sliced
- Pour 1 cup of water into your Instant Pot then put the steamer basket into the pot. Arrange the potatoes on top and close the Instant Pot.
- Set the valve to "sealing" and pressure cook on high pressure for 12 minutes. Manually release the pressure and remove the potatoes and allow to cool.
- Pour off the water in the instant pot. Turn on the saute setting. Add the bacon and cook until fat is rendered and bacon is crisp, about 8 minutes. Remove bacon to paper towels to drain.
- Pour off all but 1 tablespoon of the fat.
- Add the butter to the bacon fat. When butter is melted, whisk in the flour. Stir in the pepper and a pinch of salt.
- Pour in the milk and whisk to combine. Then stir in the soup base or bouillon.
- Let the soup thicken for a few minutes, stirring occasionally. Meanwhile roughly chop the potatoes into bite-sized pieces.
- Stir the potatoes into the soup, then add ⅔ of the bacon, ½ the cheese and half the scallions. Adjust seasoning if needed. Turn instant pot to Keep warm setting.
- To serve, ladle the soup into bowls and top with remaining bacon, scallions and cheese.
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