Instant Pot Baked Potato Soup

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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.

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