Loaded Baked Potato Soup

A good rule of thumb is that if there is something you love, turn it into a soup. So who doesn’t love a good ol’ loaded baked potato? This potato soup recipe is so easy and cooks the potatoes perfectly without turning to mush. The best part is you can top it with what ever you’d normally put on your baked potato! My garnish of choice is sour cream and some chives. Talk about delicious!

Ingredients
2 tbsp butter
1/2 white onion, chopped
8 Idaho gold potatoes, peeled and cubed
32 oz. vegetable broth
salt and pepper, to taste
pinch of red pepper flakes
1 tsp garlic powder
1 tbsp Italian seasoning
1 tsp basil
2 tbs cornstarch
2 tbsp water
4 tbsp cream cheese
1 cup shredded cheddar cheese, plus more for garnish
2 cups half-and-half
2 cups frozen corn

MTC-8016
8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Directions
Turn on your cooker and select the STS function. Add butter to the inner pot and let it melt. Once melted, add the chopped onion and cook until tender, about 5 minutes. Add half of the broth, the seasonings, and the potatoes to the pot; give a good stir. Lock the lid and make sure the steam vent is locked. Press the STEAM button and set for PP30; allow the cooker to start climbing pressure. After 10 minutes, turn off the cooker and do a quick pressure release by changing the steam vent to VENTING. Note that the pressure might not have reached the full 30 before the 10 minutes; that is fine! Turn it off and do a quick release after 10 minutes regardless. When you can after all of the pressure has released, open the lid.

Turn the cooker back on and set for KEEP WARM. In a small separate bowl, dissolve the cornstarch in the 2 tablespoons of water. Add the mixture to the pot, stirring constantly. Once incorporated, add the cream cheese and cheddar and stir until it’s melted and combined. Add the rest of the broth, the half-and-half, and corn. Stir to heat through then serve warm with toppings of sour cream, bacon, cheddar cheese, and chives.

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