Instant Pot Baked Potato Soup Recipe
The recipe of Instant Pot Baked Potato Soup is described here:
Ingredients:
You need for about 6 servings:
- 4 – 5 potatoes, medium size
- 8 slices of bacon
- 4 spring onions
- 1 small Onion
- 1 garlic
- clove 80 g
- butter 70 g
- flour 750 g
- water 200 g
- milk 1 tbsp
- vegetable bouillon powder 250 g
- cream 100 g
- cheddar cheese, grated plus a little as a topping 150 g
- Sour cream 1 teaspoon
- salt 1/2 teaspoon
- black pepper possibly chilli flakes
That’s how it’s done:Step by Step Recipe
- Wrap the potatoes in aluminum foil and place in the preheated oven at 180 ° C | Bake circulating air for approx. 45 minutes.
- Allow to cool, hollow out or cut into pieces with peel.
- Bake the bacon crispy in a pan and then chop it up.
- Cut the spring onions into rings.
- Put onion and garlic in the Instant pot, 5 seconds | Mince grade 5.
- Add butter, 4 minutes | 120 ° C | Stew stage 1, then add the flour and another 2 minutes | 120 ° C | Sweat on level 1.
- Add water, milk and vegetable bouillon powder to the instant pot, 8 minutes | 100 ° C | Bring to the 2nd level. If it boils, reduce the temperature.
- Add potatoes in pieces, cream and cheese, another 5 minutes | 100 ° C | Cook level 2
- Add sour cream and spices, again 3 minutes | 90 ° C | Cook stage 2
- Season the soup with salt and pepper. If you like, you can now puree the soup. We like her a bit chunkier.
Top the soup neatly with bacon, cheese and spring onions and serve with chilli flakes as desired.
Note:
You do not have to peel the potatoes if you have fine peels.