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If you're looking for a quick and satisfying meal, you can't go wrong with Instant Pot loaded baked potato soups. These creamy delights are not only comforting but also packed with flavors that cater to all palates. From classic recipes to exciting variations, there's something for everyone. Imagine cozying up with a bowl that warms you from the inside out. Let's explore some enticing options that might just become your new favorites.
Key Takeaways
- Instant Pot soups are quick to prepare, often taking less than 30 minutes from start to finish, including cooking time.
- Recipes can include various flavors, such as cheesy bacon, spicy Southwest, or loaded veggie options for diverse tastes.
- Customization is easy; you can adjust spices, add toppings like sour cream and green onions, or mix in different cheeses.
- Use an immersion blender for a creamy texture or leave it chunky based on personal preference.
- Leftover soups can be stored in the refrigerator for up to 3 days or frozen without cream for future meals.
Classic Loaded Baked Potato Soup
Classic Loaded Baked Potato Soup is a comforting dish that captures the essence of a traditional baked potato, perfectly blending flavors and textures into a creamy soup. This recipe is ideal for chilly days or when you need a hearty meal that warms you from the inside out.
With every spoonful, you'll experience the richness of potatoes, the saltiness of bacon, and the freshness of green onions, making it a family favorite. This homemade soup isn't only delicious but also easy to prepare. It requires simple ingredients and can be made in under an hour.
Whether served as a main course or a side dish, this Loaded Baked Potato Soup is sure to be a hit at your dinner table. Grab your apron and get ready to create a bowl of warmth and flavor!
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Cooking Instructions:
Begin by cooking the diced potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Once the mixture thickens, add the heavy cream, then fold in the cooked potatoes. Let the soup simmer for about 10-15 minutes, stirring occasionally, until it reaches the desired thickness.
Stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon and chopped green onions for a delightful finish.
Extra Tips:
For added flavor, consider roasting the potatoes instead of boiling them for a deeper taste. You can also customize your soup by incorporating other toppings, such as sour cream, additional cheese, or even jalapeños for a spicy kick.
If you prefer a smoother texture, use an immersion blender to puree the soup to your liking. Enjoy this delightful dish as is, or pair it with a crisp salad or crusty bread for a complete meal!
Cheesy Bacon Potato Soup
Cheesy Bacon Potato Soup is a hearty and comforting dish that perfectly combines the rich flavors of cheese and crispy bacon with the creamy texture of potatoes. This soup is ideal for cold nights or whenever you crave something warm and satisfying.
The combination of ingredients creates a deliciously indulgent experience that's sure to please the whole family. Plus, it's easy to prepare, making it a perfect weeknight meal.
To make this dish even more delightful, you can customize it with your favorite toppings, such as green onions, sour cream, or extra cheese. The following recipe will guide you through the steps to create a velvety smooth soup that's packed with flavor and sure to become a household favorite.
Get ready to enjoy the ultimate comfort food!
Ingredients:
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: chopped green onions, sour cream, more cheese
Cooking Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the drippings in the pot.
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent. Stir in the diced potatoes and chicken broth, bringing the mixture to a boil.
Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Season with salt and pepper to taste. Serve hot, topped with the crispy bacon and any additional toppings you desire.
Extra Tips:
For an extra depth of flavor, consider using a mix of cheeses such as Monterey Jack or Gouda along with cheddar.
If you prefer a thicker soup, mash some of the potatoes with a fork instead of blending them completely. Additionally, this soup can be made ahead of time and stored in the refrigerator for up to three days; simply reheat on the stove before serving.
Enjoy your delicious Cheesy Bacon Potato Soup!
Loaded Veggie Baked Potato Soup
Loaded Veggie Baked Potato Soup is a hearty and comforting dish that brings together the rich, creamy flavors of baked potatoes with an array of colorful vegetables. This soup isn't only delicious but also packed with nutrients, making it a perfect choice for a cozy dinner or a warming lunch.
The combination of creamy potatoes, fresh veggies, and savory seasonings creates a delightful harmony of flavors that will satisfy your cravings and warm your soul.
This recipe is highly customizable, allowing you to add your favorite vegetables or adjust the seasonings to suit your taste. Whether you're following a vegetarian diet or simply looking to incorporate more veggies into your meals, this Loaded Veggie Baked Potato Soup is sure to become a staple in your kitchen.
Serve it with a slice of crusty bread or a fresh salad for a complete meal that everyone will love.
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup broccoli florets
- 1 cup corn (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 cup milk (or plant-based alternative)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, and crispy bacon bits
Cooking Instructions:
1. Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly, prick them with a fork, and rub with a little olive oil and salt. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until tender.
Once done, let them cool slightly, then scoop out the insides and set aside in a bowl, discarding the skins.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until they're translucent. Stir in the diced carrots, celery, broccoli florets, and corn, cooking for about 5-7 minutes until the vegetables begin to soften.
Add the vegetable broth, milk, thyme, and the scooped-out potato flesh. Stir well and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together. Use a potato masher or an immersion blender to achieve your desired consistency, whether chunky or smooth.
Extra Tips:
For added depth of flavor, consider roasting the vegetables before adding them to the soup. You can also experiment with different types of potatoes or add spices like paprika or cayenne pepper for a kick.
If you want a thicker soup, feel free to add a slurry of cornstarch and water or adjust the amount of potato flesh you include. Finally, don't hesitate to make this soup in advance; it tastes even better the next day as the flavors continue to develop!
Spicy Southwest Potato Soup
Spicy Southwest Potato Soup is a delightful twist on the classic potato soup, infused with bold flavors and a kick of heat. This hearty dish is perfect for warming up on a chilly day or impressing guests at a dinner party. The combination of creamy potatoes, zesty spices, and colorful toppings makes this soup not only delicious but also visually appealing.
By incorporating ingredients like green chiles and cumin, this soup delivers a unique Southwestern flair. You can customize the level of spiciness to suit your taste, making it a versatile option for everyone. Pair it with some warm bread or a fresh salad for a complete meal that's sure to satisfy.
Ingredients:
- 4 medium-sized russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
- Sour cream for serving (optional)
To prepare the Spicy Southwest Potato Soup, start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
Next, add the diced potatoes, diced green chiles, and broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to warm through before serving.
Top each bowl with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for an extra burst of flavor.
When cooking this Spicy Southwest Potato Soup, feel free to adjust the spices and toppings to your liking. If you enjoy more heat, consider adding jalapeños or a splash of hot sauce. For a creamier texture, you can substitute half of the heavy cream with cream cheese. This soup also freezes well, so consider making a larger batch to enjoy later!
Creamy Garlic Potato Soup
Creamy Garlic Potato Soup is a delightful and comforting dish perfect for chilly days or whenever you crave something warm and hearty. This soup combines the rich flavors of garlic and potatoes, resulting in a creamy texture that's both satisfying and nourishing.
With a handful of ingredients and simple preparation steps, making this soup at home is a breeze, and it's sure to become a family favorite.
This recipe isn't only easy to prepare but also allows for versatility. You can customize it by adding toppings such as crispy bacon, shredded cheese, or fresh chives to elevate the flavor even further.
Whether served as an appetizer or a main course, this Creamy Garlic Potato Soup is guaranteed to warm your soul and please your palate.
Ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Next, add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup.
Stir in the heavy cream, and season with salt and pepper to taste. Continue to heat the soup for a few more minutes, then serve hot with fresh parsley on top if desired.
Extra Tips:
For added depth of flavor, consider roasting the garlic before incorporating it into the soup. This will provide a sweeter, more mellow garlic taste.
Additionally, if you want a lighter version of the soup, you can use low-fat milk instead of heavy cream. Finally, don't forget to experiment with your favorite toppings to personalize each bowl!
Loaded Broccoli and Cheese Potato Soup
Loaded Broccoli and Cheese Potato Soup is a delightful twist on the classic baked potato soup, combining the rich flavors of creamy cheddar cheese and tender broccoli. This comforting dish is perfect for chilly evenings, offering warmth and satisfaction in every spoonful.
With its hearty ingredients and simple preparation, this soup quickly becomes a family favorite, making it a great option for weeknight dinners or gatherings.
Making this soup isn't only easy but also allows you to customize it to your liking. You can add extra toppings such as crispy bacon, sour cream, or chives to enhance the flavor even further. Serve it with a side of crusty bread or a fresh salad for a complete meal that everyone will enjoy.
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: crispy bacon bits, sour cream, chives
Cooking Instructions:
In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced potatoes and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the broccoli florets to the pot and continue to simmer for another 5 minutes. Using an immersion blender, blend the soup until smooth or leave it slightly chunky for texture, based on your preference.
Stir in the heavy cream and shredded cheddar cheese until fully melted and combined. Season with salt and pepper to taste. Serve hot, topped with your favorite garnishes.
Extra Tips:
For an even richer flavor, consider roasting the potatoes and broccoli before adding them to the soup.
You can also adjust the thickness of the soup by adding more or less heavy cream. If you prefer a lighter version, substitute the heavy cream with milk or a plant-based alternative.
Don't hesitate to experiment with different cheeses or additional vegetables to make the soup your own!
Potato Soup With Ranch Seasoning
If you're seeking a hearty and flavorful dish that combines the comforting essence of potato soup with the zesty kick of ranch seasoning, search no more! This Potato Soup with Ranch Seasoning isn't only easy to prepare but also a crowd-pleaser that can warm you up on a chilly day.
The savory flavors meld beautifully to create a creamy, delicious soup that can be served as a main dish or a side. This soup is perfect for family dinners, potlucks, or cozy nights in.
With just a few simple ingredients and minimal prep time, you'll be able to whip up a steaming bowl of rich and satisfying potato soup that's sure to leave everyone asking for seconds. Let's explore the ingredients you'll need to create this delightful dish.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 packet (1 ounce) ranch dressing mix
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Cooking Instructions:
In a large pot, combine the diced potatoes, chopped onion, and minced garlic with the chicken or vegetable broth.
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Once cooked, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency, whether you prefer it chunky or smooth.
Stir in the heavy cream and the ranch dressing mix. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld together.
Finally, stir in the shredded cheddar cheese until melted and well combined. If using, add the bacon bits and season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
Extra Tips:
For an even richer flavor, consider roasting the potatoes before adding them to the soup.
You can also customize the toppings to your liking—add crispy fried onions, additional cheese, or even a dollop of sour cream for an extra creamy finish.
This soup can be stored in the refrigerator for a few days, making it perfect for meal prep or leftovers. Just reheat gently on the stove when you're ready to enjoy it again!
Italian Herb Loaded Baked Potato Soup
Italian Herb Loaded Baked Potato Soup is a delightful twist on the classic baked potato, infused with aromatic Italian herbs that elevate the flavors to a whole new level. This creamy soup is perfect for chilly evenings, providing warmth and comfort in every spoonful.
The combination of tender potatoes, savory broth, and fresh herbs makes this dish not only delicious but also satisfying, whether you're serving it as a starter or a main course. The addition of toppings like crispy bacon, shredded cheese, and a dollop of sour cream gives each bowl a loaded feel, reminiscent of a baked potato.
This soup is versatile, allowing you to customize it with your favorite ingredients, such as sautéed vegetables or different types of cheese. With a few simple steps, you'll have a hearty meal that's sure to please everyone at the table.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil for sautéing
- Toppings: crispy bacon, shredded mozzarella cheese, sour cream, chopped green onions
Cooking Instructions:
In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use a potato masher or an immersion blender to mash the potatoes slightly for a creamy texture while still leaving some chunks for heartiness. Stir in the heavy cream, dried herbs, and red pepper flakes, if using. Season with salt and pepper to taste.
Allow the soup to simmer for another 5-10 minutes, then serve hot, garnished with your favorite toppings.
Extra Tips:
For an extra layer of flavor, consider roasting your potatoes before adding them to the soup. Just toss the diced potatoes with olive oil and Italian seasoning, roast in the oven at 400°F until golden brown, and then add them to the pot.
This will enhance the depth of flavor and give your soup a delightful twist. Additionally, feel free to experiment with different cheeses or add sautéed spinach for a nutritious boost!
Loaded Potato Soup With Sour Cream
Loaded Potato Soup With Sour Cream is a comforting and hearty dish that can warm you up on a chilly day. This creamy, savory soup is packed with the flavors of baked potatoes, topped with your favorite toppings like cheese, bacon, and of course, a generous dollop of sour cream. It's perfect for a cozy dinner or as a delightful starter for your next gathering.
Making Loaded Potato Soup is easier than you might think. With just a few simple ingredients and steps, you can whip up a delicious batch that will satisfy your cravings. This recipe isn't only delicious but also versatile, allowing you to adjust the toppings to suit your taste.
Ingredients:
- 4 large russet potatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chives or green onions for garnish
To prepare the soup, begin by peeling and dicing the russet potatoes into small cubes. In a large pot, sauté the diced onion and minced garlic over medium heat until the onion becomes translucent.
Add the diced potatoes and broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Using a potato masher or immersion blender, mash the potatoes slightly to create a thicker texture, then stir in the heavy cream and sour cream until well combined.
Finally, stir in the shredded cheddar cheese until melted and smooth. Season the soup with salt and pepper to taste. Serve hot, garnished with crumbled bacon, additional cheese, and chives or green onions for an extra burst of flavor.
Extra Tips: To make this soup even heartier, consider adding chopped broccoli or carrots to the mix. If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk.
For a vegetarian option, use vegetable broth and omit the bacon. This soup can also be made ahead of time and reheated, making it a great meal prep option. Enjoy your Loaded Potato Soup with a side of crusty bread for a complete meal!
Bacon and Cheddar Instant Pot Potato Soup
Bacon and Cheddar Instant Pot Potato Soup is a hearty, comforting dish that brings the classic flavors of a loaded baked potato into a warm and creamy soup. Made in the Instant Pot, this recipe isn't only quick to prepare but also allows the flavors to meld beautifully, resulting in a rich and satisfying meal.
Perfect for chilly evenings or as a delicious starter for any gathering, this soup will surely become a favorite in your household. The combination of crispy bacon, sharp cheddar cheese, and tender potatoes creates a delightful texture and flavor profile that's both filling and indulgent.
Pair it with some crusty bread or a fresh salad for a complete meal. Let's plunge into the simple ingredients and cooking instructions to whip up this delicious soup!
Ingredients:
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 cup shredded cheddar cheese
- ¼ cup green onions, sliced (for garnish)
Cooking Instructions:
Start by turning the Instant Pot to the sauté setting and add the chopped bacon. Cook until crispy, then remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until softened. Next, add the diced potatoes, chicken broth, salt, pepper, and smoked paprika if desired. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Once the cooking time is up, carefully release the pressure manually. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if you prefer.
Serve hot, garnished with the crispy bacon and sliced green onions.
Extra Tips:
For extra flavor, consider adding a dash of hot sauce or some cayenne pepper for a subtle kick. You can also swap out the heavy cream for half-and-half or milk for a lighter version.
If you're looking for a vegetarian option, simply omit the bacon and use vegetable broth instead. Leftovers can be stored in the refrigerator for up to 3 days, and this soup can also be frozen for future meals—just be sure to leave out the cream until you're ready to serve.
Enjoy your delicious Bacon and Cheddar Instant Pot Potato Soup!
Gluten-Free Loaded Baked Potato Soup
Loaded Baked Potato Soup is a comforting and hearty dish, perfect for chilly evenings or any time you're craving a warm bowl of goodness. This gluten-free version allows you to enjoy the rich flavors of a traditional loaded baked potato without the worry of gluten. Creamy, cheesy, and topped with your favorite garnishes, this soup is sure to satisfy your taste buds while being safe for those with gluten sensitivities.
The beauty of this recipe lies in its simplicity and the use of wholesome ingredients. With tender potatoes, savory bacon, and a blend of cheeses, this soup can be prepared quickly and enjoyed by the whole family. Plus, it's a great way to use up leftover baked potatoes if you have any on hand!
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth (ensure gluten-free)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Cooking Instructions:
In a large pot, combine the diced potatoes and chicken or vegetable broth. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked, use a potato masher or immersion blender to mash the potatoes slightly, leaving some chunks for texture. Stir in the heavy cream, shredded cheddar cheese, and half of the crumbled bacon, mixing until the cheese is melted and the soup is creamy.
Season the soup with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to blend the flavors. Serve hot, garnished with sour cream, the remaining bacon, and chopped green onions.
Extra Tips:
For an even heartier soup, consider adding vegetables like carrots or celery to the broth while the potatoes are cooking.
You can also switch up the cheese by using pepper jack for a spicy kick or adding cream cheese for extra creaminess. If you want to make this soup ahead of time, simply reheat it gently on the stove and adjust the consistency with a bit more broth or cream as needed.
Enjoy your delicious gluten-free loaded baked potato soup!
Instant Pot Vegan Loaded Potato Soup
When you're craving a warm and hearty soup that's both comforting and nourishing, search no further than this Instant Pot Vegan Loaded Potato Soup. This easy-to-make recipe combines the creamy richness of potatoes with classic toppings like chives, vegan cheese, and crispy bacon alternatives, making it a delightful dish for any occasion.
Perfect for busy weeknights, this soup can be ready in under 30 minutes, thanks to the efficiency of the Instant Pot. This vegan version isn't only delicious but also packed with nutrients, making it a wholesome choice for everyone, including those following a plant-based diet.
The combination of garlic, onion, and vegetable broth creates a flavorful base, while the potatoes provide a satisfying texture. Whether you're serving it as a main dish or a side, this Loaded Potato Soup is sure to please everyone at the table.
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat)
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped chives, for garnish
- Vegan cheese, for topping
- Crispy vegan bacon bits (optional)
To make the soup, start by adding the diced potatoes, chopped onion, minced garlic, and vegetable broth to the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, carefully release the pressure. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches if needed. Stir in the plant-based milk, nutritional yeast, smoked paprika, salt, and pepper, then adjust the seasoning to your liking.
Serve hot, garnished with chopped chives, a sprinkle of vegan cheese, and crispy vegan bacon bits for an extra crunch. This soup pairs wonderfully with crusty bread or a simple salad for a complete meal.
Extra Tips: To enhance the flavor, consider adding a splash of lemon juice or a teaspoon of apple cider vinegar before serving. You can also customize the soup by adding your favorite veggies, such as carrots or celery, during the initial cooking phase.
If you prefer a thicker soup, you can reduce the amount of vegetable broth used or blend a portion of the potatoes before adding the plant-based milk. Enjoy your delicious and creamy vegan loaded potato soup!
Buffalo Chicken Loaded Potato Soup
Buffalo Chicken Loaded Potato Soup is the perfect marriage of flavors for those who crave a hearty meal with a hint of spice. The creamy soup base is enriched with tender chicken, potatoes, and a kick of buffalo sauce, making it an ideal comfort food for chilly evenings or game days. This dish not only satisfies your hunger but also tantalizes your taste buds with its bold flavors.
Making this soup from scratch is easier than you think! By combining simple ingredients and following a few straightforward steps, you can whip up a delicious bowl of Buffalo Chicken Loaded Potato Soup that will leave your family asking for seconds. This recipe is perfect for meal prep or can be served fresh and hot on a busy weeknight.
Ingredients:
- 1 lb. cooked shredded chicken
- 4 cups russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup buffalo sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- Optional: sour cream for serving
Cooking Instructions:
In a large pot, sauté the diced onion and minced garlic over medium heat until the onions become translucent.
Add the diced potatoes and chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Next, stir in the shredded chicken, heavy cream, buffalo sauce, salt, black pepper, and paprika. Allow the soup to simmer for another 5-10 minutes to meld the flavors.
Before serving, mix in half of the shredded cheddar cheese until melted. Ladle the soup into bowls, topping each with the remaining cheese and sliced green onions. For an extra touch, a dollop of sour cream can be added on top.
Extra Tips:
For a thicker soup, you can mash some of the potatoes with a fork or potato masher before adding the chicken and cream.
Additionally, feel free to adjust the amount of buffalo sauce according to your spice preference. If you're looking to make this soup even heartier, consider adding in some cooked bacon or a side of crusty bread for dipping.
Enjoy your delicious creation!
Instant Pot Loaded Potato Soup With Chives
If you're looking for a hearty and comforting meal, this Instant Pot Loaded Potato Soup with Chives is the perfect choice. With its creamy texture and rich flavors, it's an ideal dish to warm you up on a chilly day.
Plus, the Instant Pot makes it incredibly easy to prepare, allowing you to enjoy a delicious homemade soup in a fraction of the time it would take to cook on the stovetop.
This loaded potato soup is versatile and can be customized to your taste. You can add your favorite toppings like crispy bacon, shredded cheese, or a dollop of sour cream.
The addition of chives not only enhances the flavor but also adds a fresh pop of color to your bowl. Get ready to indulge in a satisfying bowl of comfort food that's sure to please everyone at the table.
Ingredients:
- 4 medium-sized russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped chives
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Optional toppings: crispy bacon, additional cheese, sour cream
Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil or butter, then sauté the onion until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the diced potatoes and broth to the pot, making sure to scrape up any browned bits from the bottom.
Close the lid and set the Instant Pot to high pressure for 15 minutes.
Once the cooking time is complete, carefully release the pressure. Open the lid and stir in the heavy cream, shredded cheddar cheese, and chopped chives.
Use an immersion blender to puree the soup to your desired level of creaminess (or transfer to a blender in batches if you don't have an immersion blender).
Season with salt and pepper to taste, and serve hot, garnished with your choice of toppings.
Extra Tips:
For an even richer flavor, consider adding some cooked bacon bits into the soup during the cooking process or as a topping.
If you prefer a thicker soup, you can mash some of the potatoes with a potato masher before stirring in the cream and cheese.
Additionally, this soup can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep!
Frequently Asked Questions
Can I Freeze Leftover Instant Pot Loaded Baked Potato Soup?
Imagine you've made a big batch of soup. Yes, you can freeze leftover soup! Just let it cool, then store it in an airtight container. It'll stay tasty for up to three months in the freezer.
How Long Does It Take to Cook in the Instant Pot?
Cooking in the Instant Pot usually takes around 10 to 20 minutes, depending on the recipe. You'll also need to factor in time for the pot to come to pressure and release afterward.
What Potatoes Work Best for These Soups?
When crafting a masterpiece, you wouldn't use just any brush. Similarly, for soups, russet potatoes work best, bringing a fluffy texture and rich flavor. They'll elevate your dish, making every spoonful a delightful experience.
Can I Make This Soup Dairy-Free?
Yes, you can definitely make this soup dairy-free! Instead of regular milk or cream, try using almond milk or coconut milk. You'll still enjoy a creamy texture without any dairy, keeping it delicious and satisfying.
How Do I Thicken My Potato Soup?
If you're worried about your soup becoming too thick, don't stress! You can thicken your potato soup by adding blended potatoes, mashed potatoes, or a slurry of cornstarch mixed with water until it reaches your desired consistency.
