Looking for a comforting bowl of soup that’s quick and easy? Try my Instant Pot Loaded Baked Potato Soup! Just a few simple ingredients come together to create a rich, creamy delight that will warm you from the inside out. In this article, I’ll guide you step-by-step through the process, share tips for success, and offer tasty variations. Let’s dive into this delicious recipe that’s sure to impress your family and friends!
Ingredients
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.
Step-by-Step Instructions
Sauté the Aromatics
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.
Add Potatoes and Broth
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.
Season the Mixture
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.
Pressure Cook
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.
Release Pressure
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.
Blend the Soup
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.
Add Cream and Cheese
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.
Serve and Garnish
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!
Tips & Tricks
Choosing the Right Potatoes
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.
Blending Techniques
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.
Enhancing Flavor
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.
Variations
Vegetarian and Vegan Options
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.
Add-Ins and Extras
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.
Spice Level Variations
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.
Storage Info
How to Store
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.
Freezing the Soup
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.
Shelf Life
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!
FAQs
Can I make this soup without an Instant Pot?
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.
How can I make this soup spicier?
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.
What can I substitute for heavy cream?
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.
How do I make this soup gluten-free?
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.
Can I use other types of cheese?
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!
