Instant Potato Soup Recipes

INSTANT POT® LOADED BAKED POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

INSTANT POT POTATO SOUP

Steps:

• Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
• Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
• Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
• Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
• Pour in 1 cup of the half and half and stir to combine.
• In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
• Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
• If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
• Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

INSTANT MASHED POTATO SOUP

Steps:

• In a saucepan, saute the green onion & garlic in butter over medium low heat.
• Add milk, salt, pepper and instant potato flakes.
• Heat to almost boiling, stirring constantly.
• Remove from heat.
• Garnish with shredded cheese.

INSTANT POTATO SOUP

Steps:

• Mix all ingredients together.
• Place items in desired container (jar or bag).
• Attach tag with preparation directions.
• Stir 1/2 cup of prepared mix into 1 cup boiling water.
• ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
• I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.