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Vortex Plus - Crispy Boneless Buffalo Wings
Baked Potato Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
8 servings
|
Ingredients
- 4 tbsp butter divided
- 1 large shallot minced
- 4 cloves garlic minced
- 1 tsp celery seed crushed with the back of a spoon to release flavor
- 6 cups chicken broth divided
- 5 lbs potatoes cubed (peeled or unpeeled)
- 1/3 cup sour cream
- 1/3 cup cream cheese softened
- 2 cups Cheddar cheese shredded
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 - 2 cups milk as needed
- Crumbled bacon snipped chives and additional cheddar cheese for garnish
Ingredients
|
Instructions
- Add
2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function. - When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and celery seed and cook for 1-2 minutes more.
- Add
1 cup broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. - Add cubed potatoes and enough broth to cover the potatoes.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the remaining pressure.
- Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
- Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. Stir or blend to desired consistency, adding milk if needed.
- Season with additional salt and pepper to taste. Serve topped with bacon, chives and additional cheddar.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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Wonderful flavor, and so easy to make.
Thin and entirely flavorless. Tastes like potatoes in chicken broth.
The key is you have to use an immersion blender after cooking the potatoes. That’s what I did and it turned out thick, creamy and flavorful. It won’t turn out right if you don’t blend it.
Very good, but we used 5 cups broth instead of 6. Next time we will use 4 cups broth and add 1 cup milk.
Delicious and easy to make. The chicken broth was a bit over powering for my taste, but overall a great Insta recipie
This soup is very good. I didn’t use any of the milk. There was plenty of liquid with the broth. I might need to add milk when I reheat the soup tomorrow. Nice touch with the sour cream, cheese, green onion and bacon.
Absolutely needs the milk. Second day was too thick. Without it, much like eating mashed potatoes. Still very tasty.
Very good taste, much better then the other baked potato recipes i’ve tried.
Turned out nice – but was a little bland for our family. Used 4 cups of broth and no milk and had a good consistency.
Does that day 12 cups of milk?
This was very good, I used 1 c whole milk and an immersion blender. Next time, I won’t use as much celery seed (it was a little strong to me). I did scoop out about half of the potatoes before I used the immersion blender.
Didnt quite need all 5 lbs of potatoes. Didnt use all of the onion or garlic. Pretty good. Add extra seasoning.
Love this soup
This is the best potato soup i have ever made or had! Tasted like it had been cooking all day, the flavor was so rich. I used celery salt instead of seed, and beef stock instead of chicken since i didn’t have either, but it turned out fantastic!
Soooooo Good!!! This soup wad a hit! Love Love Love it!
Delicious! Sauteed a large sweet onion, didn’t have shallots, added lots of garlic. Used 6 cups broth, 1 cup milk. Did not have cheddar, so used a monteray/cheddar mix. I pulled out 4 cups of potato and pulverized, leaving the rest chunky. Definitely taste it and add some salt and pepper. My family just loved this.
Maybe i used too much broth? I didnt add milk since it was super watery. Very flavorless as well… had to add extra garlic powder and salt after blending
We loved this recipe! We only had potatoes, cheese, broth, and a couppe seasons on hand so thats what we used. I didn’t use milk and it was pretty thick the next day but after beimf warmed up it was soupy again. We also added sausage the next day and it made it even better!
Super yummy!! And easy to make following the step-by-step instructions.
**My only wish that nutrition info was included for all of the recipes!!
Cut the recipe to 4 servings to fit in the mini. Turned out watery & bland. Added extra cooked potaties & additional seasonings & it was better. Would use less broth & more seasonings if i make again.
Recipe states 12 cups of milk????? Please update recipe.
The recipe does not take into account the time it takes to peel the potatoes, build pressure and release pressure. A better estimate of total time is around 90 minutes, prep was 30 minutes and cook time was 60 minutes. It was a little bland but my toddler enjoyed the soup.
Is that supposed to be 1/2 C milk or 1-2 C milk?
Do not care for the overwhelming chickeh flavor. Seems to need some carrots and celery with that much chicken flavor.
Will not make again
Added 4 cups broth and 1 cup milk and milk steam everywhere!! Not sure….
Simple flavors, kids loved it, you can spice it up or change it as you like.
Hi JsInstantPot,
The recipe calls for 1 – 2 cups of milk. Start with one and increase the amount of milk to your preferences.
It is 1 – 2 cups of milk. The amount depends on your preference.
Hi ApeTheFamilyFeeder,
The milk was to be added in the end.
Delicious! We added sausage and broccoli at the end. I used my immersion blender to puree the potatoes some, and it was nice and thick. I didn’t add any milk, we like it thick.
Absolutly yummy!!! Didnt need the milk!!
Wow. Super easy and delicous. Followed directions as stated. 1 cup of milk. And used extra sharp sargento cheddar
Love this recipe! I used beef broth instead of chicken and added a bit more garlic than called for. I also cook the bacon in the IP first. Super yummy!
Really good all enjoyed!
Very good! Ive made my own potato soup recipes in the past and this one didnt disappoint!
Delicious!
Love it!
Very easy recipe! Our kids liked it too! It was a little bland for my liking so I tried adding 2 tbsp of ranch salad dressing which really helped to provide additional flavor. Will make again!
I have been begged for Baked P’tater Soup for the past few weeks — this recipe just earned me some points!!
Easy-peasy and full flavor and great texture.
I did try one tiny change from one of the comments of using beef broth — I did 4cups chicken and 2 cups beef.
This is a new favorite soup for us.
Wooooow yummy yummy, thanks fir sharing!
Loved it! Didnt need the milk