INSTANT POT LOADED POTATO SOUP

Instapot Loaded Potato Soup – Made with red and gold baby potatoes, skins left on, instant pot cooked with celery, bacon, cheese.   It’s like a warming loaded baked potato in a bowl.

You guys.  It’s finally here.  Soup season.  Yea .. yea… I know I share soup year round, but I can finally share it and have it be “acceptable.”  I am starting off soup season with not only this outstanding Instant Pot Loaded Potato Soup, but with an awesome giveaway.

We are definitely a potato household.  I grew up that potatoes need to accompany most every meal, and I still feel like something is missing if I don’t have that comfort included.  Many nights we will just eat a loaded baked potato for dinner, and I am perfectly content.

INGREDIENTS

• 3 pounds baby gold and red potatoes, cubed with skins left on
• 2 cups celery, chopped
• 3 Tablespoons shallots, minced
• 1 1/2 quarts chicken stock
• 5 Tablespoons butter
• Salt & Pepper, to taste
• 1 (8 punce) container sour cream
• 4 ounce cream cheese
• 1 (4.3 ounce) package Real Bacon bits
• 2 cups cheddar cheese, shredded
• 1/2 cup tops of green onions, sliced (scallions)

INSTRUCTIONS

• In your 6 quart instant pot, add your potatoes, celery and shallots. Pour chicken stock over potatoes. (the stock should just cover the potatoes)
• Seal the instant pot and using the soup or manual setting set for 10 minutes.
• When the timer goes off, turn to vent steam and release pressure. When steam is gone, open the pot and remove the lid, keeping the warmer on.
• Using a potato masher, mash the potatoes and celery until they are the desired size.
• Read more please visit : anaffairfromtheheart.com

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