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Mini - Sweet & Spicy Asian Ribs
Mini - Loaded Baked Potato Soup
| By : |
This stick-to-your ribs creamy soup topped with salty bacon bits is comfort in a bowl.
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
4 servings
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Ingredients
- 12 ounces bacon sliced crosswise into bite-sized pieces
- 1/2 medium onion diced
- 3-4 medium red or white potatoes scrubbed and cut into
2-inch pieces - 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives sliced
- bread for serving
Ingredients
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Instructions
- Select the sauté function to heat the Instant Pot inner pot. When the display reads “Hot,” add the bacon pieces and sauté until crisp, approximately 5 minutes. Press Cancel to turn off the sauté function. Remove the bacon with a slotted spoon and place on a paper towel– lined plate. Set aside.
- Using a hot pad to lift out the inner pot, drain the bacon grease from the inner pot into a heat proof receptacle for disposal. Add the onion, potatoes, salt, pepper, crushed red pepper flakes, and chicken broth. Stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
- Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
- When all the pressure is released, carefully remove the lid, add the sour cream, and stir well. Add the cheese one handful at a time, stirring until it is melted and fully incorporated.
- Divide evenly among
4 bowls , top with the reserved bacon and chives, and serve with bread.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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This will actually take you twice as long to make because the instant pot takes 25 minutes alone to heat up, before switching to pressure cooking mode 🙁 so 1 hour
I agree with the one hour total time remark below, however that’s still pretty quick for soup from scratch. And the soup is AWESOME. Thank you!
This is SOOOO GOOD! I made it in a DUO instead of a mini so I adjusted the servings to 8 instead of 4. I was slightly skeptical about using sour cream (I would normally use heavy cream in a recipe like this.) but WOW! It’s awesome! My only tweak was that I used a potato masher to slightly mash some of the potato chunks and create a slightly smoother texture at the end. This recipe was loved by all members of my family (6yo-46yo) and will definitely be going in my usual rotation.
Good, but would add less salt.
I made this soup by the recipe but I would have preferred more potatoes and I think it should have a thickening agent added. But it tasted GREAT!
This is incredible! I increased the recipe in the Duo Plus. Used some corn starch to thicken. Incredible in a bread bowl!
Very easy and so good
Pl POo OK oo
Very good!
Delicious. I used 8 oz of extra sharp Cheddar cheese. Served with crusty bread it was perfect.
I agree with another post that this recipe needed more potatoes & maybe a couple of stalks of celery.
Otherwise a very tasty soup.
My hubby always said he dudnt like potato soup.
Made this and he loved it.
Super easy and tastes great !!
I didn’t have an hour to cook it (5 minutes plus the time to come to pressure and prep time). I cooked this in a much shorter time period by immediately putting in the chicken stock on saute and let it get is boiling while I cut up onion and potatoes. I cooked the bacon in the microwave while cooking the soup and diced up the chives. When I put the lid on, I was up to pressure with 2 minutes. I did extend the cooking time to 8 minutes because the potatoes were put in last and did not benefit from the heat up. This would have been great if I had not poured in about 2 T of black pepper. Mistakes happen… but luckily I do like black pepper… but a little less!
This soup is very tasty however it did not take 25 mins… more like an hour. I’d add more of everything: more bacon, cheese, broth, potatoes, onions, sour cream… was really good but could have been chunkier
Very nice soup. I added 2 crumbled bratwurst to 1/2pack bacon, 10green onions (kill 2 birds as it were). Used 1 1/4 c old cheddar, perhaps a bit more sour cream next time.
It does take longer than estimated. Used the vivo model, heats to pressure in 10min or so. I don’t wait for saute to say HOT start in high and stir as it heats up.
INSTANT POT makes it too easy to make simple, delicious soups quickly. 30 minutes including preparing the ingredients.
This potato soup recipe is perfect for a chilly Sunday afternoon/evening.
I cooked bacon on stovetop while soup was cooking. I used 1/3 C. each of mild, medium and sharp cheddar and added 1/2 C. of heavy whipping cream. Also “smashed” most potatoes for more of a “chowder” than a soup…AMAZING!!!
It was delicious! I have been making a different loaded potato soup in the past but i am going to be using this one from now on.