LOADED BAKE POTATO SOUP RECIPES

Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 large onion (chopped); 2 garlic cloves (minced); 1 tsp fresh thyme leaves (chopped); 6 large russet potatoes (peeled and diced); 4 cup low-sodium chicken broth; 1 cup whole milk (plus 2 tablespoons, divided); 2 tbsp cornstarch; 1/2 cup heavy cream; kosher salt; freshly ground black pepper; shredded cheddar (for serving); Chopped cooked bacon (for serving); Freshly chopped chives (for serving)

LOADED BAKED POTATO SOUP – INSTANT POT RECIPES

Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

FULLY LOADED BAKED POTATO SOUP RECIPE | GUY FIERI | FOOD ...

Fully Loaded Baked Potato Soup Recipe | Guy Fieri | Food ... image

Craving comfort? Make Guy Fieri’s easy fully-loaded baked potato soup from Guy’s Big Bite, and top it with your favorite fixin’s – bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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