LOADED BAKED POTATOE SOUP RECIPES

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.

Steps:

• In a large pot set over medium heat, cook the bacon, stirring occasionally, until crisp, about 5-7 minutes. Leaving about 1 Tbs. of bacon fat in the pan, drain bacon on a paper towel.
• Add butter to pan. When foaming, whisk in the flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker until smooth. Cook for about 2-3 minutes, whisking constantly.
• Stir in the chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
• Cut the potatoes in half and scoop the flesh into the pot, breaking up with a fork or a potato masher. The soup should be somewhat chunky. Stir in cream.
• Serve hot, topped with bacon, cheese and chives