I love potatoes, so I don’t know why I waited so long to make baked potato soup, especially when it’s so easy in the Instant Pot. This recipe is a combination of a few recipes I’ve used in the past.
Cut into small pieces and cook until crisp, then drain on paper towels:
6 oz. bacon (Yielding about 10 T. (5/8 c.) cooked bacon bits.)
Peel and chop:
3 lbs. potatoes
1 small onion
Put the chopped onion and potatoes in the Instant Pot with the following:
4 c. chicken broth
1/2 t. rosemary
1/8 t. white pepper
Cook at high pressure for 6 minutes, then quick release. Roughly mash the potato chunks and add all of the following, stirring until heated through:
1 1/3 c. shredded Cheddar cheese
1/4 c. cream cheese
1/4 c. sour cream
2 T. butter
the bacon bits
Season to taste with salt and pepper and garnish with sliced green onions. Serve the baked potato soup with crusty bread, such as this one.
