Mini Loaded Baked Potato Soup
This stick-to-your ribs creamy soup topped with salty bacon bits is comfort in a bowl.
This stick-to-your ribs creamy soup topped with salty bacon bits is comfort in a bowl.
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup sour cream
- 4 cups chicken broth
- 1/2 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- 1 1/2 teaspoon salt
- 12 ounces bacon (sliced crosswise into bite-sized pieces)
- 1/2 medium onion (diced)
- 3-4 medium red or white potatoes (scrubbed and cu
- 2 tablespoons fresh chives (sliced)
- bread for serving
- Carbohydrate 1.91745080203802 g
- Cholesterol 960.501996230635 mg
- Fat 197.612901731048 g
- Fiber 0.28486851648184 g
- Protein 236.529120001263 g
- Saturated Fat 60.9575173573183 g
- Serving Size 1 1 serving (1365g)
- Sodium 1057.64875175657 mg
- Sugar 1.63258228555618 g
- Trans Fat 16.3849907461225 g
- Calories 2793 calories
Step-by-step
- 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.
Pressure cooking starchy tubers requires precise timing to prevent exterior disintegration while ensuring tender centers. Red and white varieties hold their structural integrity under high heat better than russets, making them ideal for rapid pressure processing.
- Substitute full-fat coconut milk or cashew cream at a 1:1 ratio for sour cream and heavy cheese if catering to dairy-free diets.
- Render bacon over medium heat until fat completely liquefies, achieving crispness within 5 minutes without burning the protein solids.
- Allow a 10-minute natural pressure release before manually venting the cooker to prevent starchy liquid from escaping through the valve.
- Incorporate shredded sharp cheddar gradually, adding one small handful at a time to prevent proteins from clumping and separating in the hot broth.
- Store leftovers in airtight glass containers for up to 3 days in the refrigerator, or freeze for up to 2 months without dairy additions.
Reheating previously frozen portions requires gentle stovetop warming over low heat while whisking vigorously to restore emulsion stability. Dairy components separate during freezing cycles, so incorporating fresh sour cream or cheese post-thaw revives the velvety texture.
