POTATO SOUP USING INSTANT MASHED POTATOES 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.

MASHED POTATOES – INSTANT POT RECIPES

Mashed Potatoes – Instant Pot Recipes image

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 10 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 lbs russet potatoes (peeled and quartered)
3 garlic cloves (peeled and smashed)
1 cup low-sodium chicken
broth or water
1/2 cup half-and-half or whole milk
3 tbsp unsalted butter
1 tsp fine sea salt
ground black pepper

Steps:

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

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