This Loaded Potato Soup is decadent, creamy, and will come together in your Instant Pot right before dinner.
- 6 large Idaho potatoes, peeled and diced into 1–1/2 inch pieces
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 quart (32 ounces) low sodium chicken stock
- 1/2 cup sour cream
- salt and pepper, to taste
- Topping ideas: Bacon (we get our bacon here), green onion, shredded cheddar cheese, etc.
Make It Now:
- Submerge the peeled potatoes in water in a bowl (to prevent browning) and set aside.
- Set Instant Pot to Saute function, and add butter and olive oil until melted and sizzling. Add onion, stirring until soft and translucent, about 5 minutes. Stir in the garlic during the last 30 seconds of cook time.
- Add flour, stirring until thickened to create a roux, about 1 minute or so. Turn off the Saute function.
- Stir in chicken stock. Drain the potatoes from the water they were sitting in and add to the Instant Pot. Lock and seal the lid, and set to cook on high pressure for 7 minutes.
- Allow natural release of pressure for 10-15 minutes, then carefully release the rest of the pressure by opening the vent.
- Use potato masher or immersion blender to combine ingredients to desired consistency.
- Stir in sour cream until completely melted. Taste and add salt and pepper, to your preference.
- Top with bacon, cheddar cheese, green onion, or toppings of your choice.
Freeze For Later: After fully cooking the soup, let it cool. Store in an air tight freezer container and freeze. Prepare From Frozen: To reheat, thaw the soup using one of these methods and then warm over low heat on the stove or in the microwave.