It’s been frigid here in PA for the last 2 weeks and I’m so ready for some warmer temps. I enjoy winter, but this cold weather we’ve been having is extreme. School was closed two days last week because of snow and the extreme cold. As much as I love my kids, I’m so ready for them to go back to school! Cold weather also makes me want to do nothing…not good for getting back to working out and eating better. I’ve made this soup and chili because I needed some comforting food.
We have a small restaurant near us that has amazing baked potato soup and I’ve tried to duplicate it numerous times and I’m not there yet…but I’ll get there. This version of soup was quick and easy to make – especially when using the Instant Pot! I think the prep may have taken a little longer than the actual time it cooked. I enjoyed this soup the next day for leftovers. I think having it sit in the fridge for a day enhanced all the flavors even more.
5 lbs potato, peeled and cubed (I used golden potatoes)
1 large shallot, minced
5-6 cups chicken broth
4 Tbsp butter
1/3 cup softened cream cheese
1/3 cup sour cream
2 cups shredded cheddar cheese
1/4 tsp salt
1/8 tsp fresh ground pepper
1-2 cups milk
green onion, bacon bits and extra shredded cheddar cheese
Add the minced shallots and potatoes to your instant pot. Cover the potato with just enough chicken broth to cover it. Place the lid on the pot and seal. Cook on manual or soup for 10 minutes. Quick release the pressure. Carefully remove the lid and mash the potatoes to the consistency you prefer with a potato masher or hand mixer. Add in butter, cream cheese, sour cream, cheese and season with salt and pepper.
Blend this mixture until your soup is the consistency you prefer. Add milk to the soup and stir. Heat through. Serve with your desired toppings – extra cheese, green onions and bacon bits.
Source: Living Locurto
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