From start to finish, this soup only takes 10 minutes. As easy as it is, you are probably thinking you can make this at any time you would like. And as true as that is, do not let that be the only time. I often make this in very big batches and then freeze some for future use. It seems strange, but believe me it is just as good later as it is now.
If you add all of your favorite toppings over this, you will end up with a wonderful, filling soup everyone will love. Check out what our friends over at Living Locurto had to say about this:
“This creamy and warm cheesy baked potato soup is sure to be a new hit recipe in your house too.”
It is a hit in our home, and I bet it will be at yours as well!
Ingredients
5 pound bag of potatoes peeled and cubed
1 large shallot minced ( or 3 Tablespoons minced onion)
5-6 cups Swanson chicken broth
4 Tablespoons Land O’ Lakes butter
⅓ cup softened Philadelphia cream cheese
⅓ cup Daisy sour cream
2 cups Kraft shredded cheddar cheese
1-2 cups McArthur milk (depending on how thin you want your soup)
1 bag of real bacon bits
salt and pepper to taste
1 green onion chopped for garnish
Instructions
Peel the potatoes and cut them into chunks (about 1-2 inch cubes).
Add the minced shallots and potatoes to an Instant Pot.
Pour the chicken broth in the pot, you will need enough to cover the potatoes. Put the lid on and cook on manual setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
Add butter, sour cream, cream cheese, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk to thin out the soup.
Add more salt and pepper if needed.
Serve with the toppings of your choice.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If making in your slow-cooker, cook on low for 5-6 hours.
Thanks again to Living Locurto for this amazing recipe.