Instant Pot Baked Potato Soup

There is nothing like a warm bowl of soup to warm you up after a brisk autumn day! In college, making time to make a warm pot of soup can be challenging, but let me tell you my roommate’s instant pot makes the world of a difference. I have an instant pot at home and love it, and was so happy I could use my roommate’s. The instant pot makes cooking so easy because I can make enough for multiple meals and use limited dishes. For a quick weeknight dinner, nothing compares to the instant pot baked potato soup. To make this scrumptious supper, begin by setting your instant pot to saute and melting two tablespoons of butter. Once the butter is melted add one chopped yellow onion and cook for five minutes. Then add two tablespoons of garlic and 1 teaspoon of thyme; cook for one minute until they become fragrant. Add six large russet potatoes that have been chopped into bite size pieces and four cups low-sodium chicken broth to the instant pot; pressure cook on high for eight minutes and then use quick release for the pressure. While the soup pressure cooks, whisk together 2 tablespoons milk and 2 tablespoons cornstarch to make a slurry. After the pressure is released set the instant pot to saute and pour in the slurry, 1 cup milk, 1/2 cup sour cream, and 1/2 cup heavy cream. Season with salt and pepper and let boil for five minutes, stirring constantly. Before serving, garnish with cheddar cheese, chopped bacon, and chives. Here is the link to the original recipe: https://recipes.instantpot.com/recipe/loaded-baked-potato-soup-4/. The only thing I changed was the addition of sour cream. I hope you all enjoy and can cozy up with a warm cup of soup this fall. From my kitchen to yours, stay healthy and eat well.

Until next time,

Brynn