Loaded baked potato soup with leeks in the Instant Pot

     So when I first started cooking in my Instant Pot I was extremely overwhelmed and intimidated.  I have to admit it took me a minute to understand the concept, but then again I’m an over thinker to the bone.  

     The one thing that helped me the most was a recipe book I was gifted, titled, “Six Ingredients Or Less,” by Ivy Manning.  These recipes will guide you through the basics without complications and I promise you will gain the skill to master the Instant Pot. 

     Once you start to gain confidence, these recipes are easy to add your own flare to.  They also have helped me branch out internationally wise when it comes to cooking.

     One of the first recipes I decided to make in this particular cook book was Loaded Baked Potato Soup.  Super easy but super filling.

    Now like I said early, there is plenty of room for additions when the ingredient list is so light, so in this case I sometimes add two cloves of garlic minced and two leaks sliced.  Oh the extra flavor is delicious!

     The recipe calls for cooked bacon crumbles for garnish.  I usually lay the four pieces out flat on parchment paper on a cookie sheet and place in a 400° oven for 18 minutes. I usually transfer right away to a plate with paper towels to eliminate some of the oil.  Green onion, shredded cheddar, bacon, and sour cream make the most perfect garnishes for such a delicious and hearty soup!

Loaded Baked Potato Soup

Ingredients

• 1 tbsp olive oil
• 3 large russet potatoes cut into 1 inch chunks
• 2 1/2 cups broth
• 1 large yellow onion diced
• 1/2 cup sour cream
• 4 pieces cooked bacon crumbled
• 4 green onions slices
• 1 1/2 cups shredded cheddar

Instructions

1. Hit sauté and adjust to normal/medium heat.  When the pot is hot add oil.  When oil is hot add onions.  If you are adding leeks and garlic like I did, I add them right now also.  Cook until tender, about 5 minutes.  Press cancel.
2. Now add potatoes, broth, and 3/4 teaspoon of salt.  Lock lid, select the pressure cook function, and adjust to high pressure function,  (if yours has that feature, mine does not) and cook for 5 minutes.  Make sure valve is in the “Sealing” position.
3. When cooking time is up, quick release the pressure.  Remove lid once pressure is gone and add sour cream and 3/4 cup of cheese.   Stir gently with rubber spatula until cheese has melted and largest chunks of potato are broken down. Season with salt and pepper.
4. Serve with garnishes.