Instant Pot Baked Potato Soup

IP Baked Potato Soup *****



Flavour of soup made with cream was perhaps better. It is more convienient to use coconut milk though as I always have that on hand.

3 lbs russet potatoes, scrubbed
1 medium onion, diced
2 cloves garlic, minced
4 slices of bacon, cut into lardons
5 cups chicken broth
1 can coconut milk or 1 cup half/half cream
grated chedder cheese
1/2 tsp salt (optional)
pinch tumeric (optional - adds a bit of colour)

*Bake Potatoes*

bake scrubbed potatoes in a 375F oven for 1 hour. Cool till you can handle them. Peel, saving the inside. Discard the peel (or eat it as a snack!)

*Make Soup*

start instant pot on saute setting. Once pot is hot add the slivered bacon and cook until crisp. Scoop out the bacon bits and reserve for topping soup.

Add onion and garlic. Saute until softened and slightly browned.

Deglaze pot with some of the chicken broth.

Add 3 cups of broth, potatoes, and coconut cream if using. Blend using an immersion blender until smooth. Add rest of broth, tumeric and salt.  Cover. Put pot on slow cook for an hour. I tried using manual setting for 10 minutes, but the soup was too thick and it wouldn't come up to pressure.

Release any pressure and open pot. Add cream (if using) and simmer for a few mintues.

Serve topped with bacon bits and grated cheese.

makes 6 servings