![]() To make this recipe vegetarian, swap the chicken broth for vegetable broth and the cream of chicken soup for cream of celery soup. Vegetarian, Vegan, Gluten Free, and Dairy Free Options If you’d rather make your potato soup in a slow cooker, I have a full recipe and directions for how to do that! This is a great way to prepare it while you are gone during the day. How to Make Loaded Potato Soup in the Slow Cooker Red potatoes would also work here, but won’t lend quite as creamy a texture as russets will. I also like Yukon gold potatoes and use those occasionally. They are what I use and prefer most often. Russet potatoes have a high starch content and work wonderfully when making loaded potato soup. ![]() What kind of potatoes work best for Potato Soup? I also recommend shredding your own cheese from a large block as it will melt beautifully. My favorite kind of cheese to use in this soup is sharp cheddar.It’s really flavorful and only contains simple, real food ingredients. My favorite cream of chicken soup is from Pacific Foods Brand.If you prefer a less chunky soup, you can use an immersion blender to smooth out your soup at the end of cooking, or place the soup in a blender and blend it until it reaches the consistency you like.Make sure to chop your potatoes into roughly the same size for even cooking.Serve garnished with chopped bacon, green onions, and more cheese.Stir in the 2 cups of cheddar cheese and stir until melted. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Set aside. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Meanwhile, stir together the milk and flour in a small bowl to create a slurry.Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well.Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. ![]() Add butter to the Instant Pot and turn on the sauté button.How to Make Instant Pot Loaded Potato Soup – Step by Step Ingredients for Instant Pot Loaded Potato Soup This recipe is an adaptation of the Slow Cooker version shared by Carrie of Kenarry: Ideas for the Home on my site, and it came out so good and was ready in a flash! I’ve been busy creating recipes for my Instant Pot and am super excited about this one. When the temperatures take a dip, all I want to do is put on some warm fuzzy socks and curl up with a bowl of this Instant Pot Loaded Potato Soup. There’s also a slow cooker version if you’d rather prepare it that way!Ĭooler weather is just around the corner, or maybe it’s already made its appearance in your neck of the woods! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. Warming Red Lentil Sweet Potato Soup (Instant Pot!).It would also pair well with our Perfect Roasted Carrots, Sautéed Kale, and/or Easy Marinated Grilled Chicken. We hope you LOVE this green split pea soup! It’s:Įnjoy as a side with nearly any main or as an entrée with homemade croutons or bread (gluten-free if needed). ![]() Once the soup has cooked for 15 minutes ( yes, that’s all it takes!), the pressure is released and coconut milk is added for a creamy touch that takes it to the next level! And black pepper adds a little spice (and health perks!). Coconut aminos add a little saltiness and depth of flavor. Oregano and thyme add an herby element that pairs well with both potatoes and split peas. The Instant Pot comes in handy for split peas because it cooks them in a fraction of the time required by stovetop cooking.įor liquid, we used vegetable broth for flavor and a little water to prevent the broth from overpowering the other ingredients. Green split peas add substance and nutrition (zinc, iron, magnesium, B vitamins, potassium, fiber, protein, and more!). They provide the base of flavor, while potatoes add creaminess. This quick and easy split pea soup begins with sautéing onion and garlic for their aromatic qualities. Though often made with ham, we opted for a plant-based version that’s equally rich in flavor. And it’s been made in varying forms in many countries and continents around the world, including Canada, several European countries, African countries, the Caribbean, and beyond! It’s believed that split pea soup was enjoyed by the Greeks and Romans as far back as 400-500 BC.
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