A few weeks ago I made the best mashed potatoes in the instant pot, and I thought it’d be really easy to turn that into a soup.
Turns out, I was right!
When I called everyone in for dinner I said I thought I may have made it a little thin, but wanted their opinions. Supportively the all tried it anyway, and loved it!
I thought I could’ve used a touch less chicken broth, but after it sitting overnight in the fridge, I was glad to have added the extra can that I did (3 total).
I made the soup basically the same way I made Mashed Potatoes in the Instant Pot, but tweaked it to make it more soupy and flavorful.
Ingredients:
- 7 lbs. of Potatoes (peeled and quartered)*
- 1-2 Onions Diced
- 2-3 15oz Cans of Chicken Broth (2 cans = thicker soup more like mashed potato consistency, 3 cans= a good soup consistency)
- 1 8oz Brick of Cream Cheese
- ½ C. Sour Cream
For the top (optional):
- Shredded Cheddar Cheese
- Diced Green Peppers
- Diced Bacon (we used turkey) or Bacon Bits
*I started with a 10lb bag of potatoes and just keep peeling and cutting until the pot was about full. They cook down really well, so no need to worry that you’re overfilling the pot.
Directions:
- Place the potatoes, chicken broth, and onions in the pot.
- Set the pot to Manual, High Pressure, 8 minutes.
- When the timer goes off, release the pressure and remove the lid. Don’t drain it.
- Add in the sour cream, and cream cheese.
- Mash everything in the pot using a potato masher, or immersion blender if you have one (I bet a hand mixer would work well too).
That’s it!
You can keep the pot set on the “keep warm” setting until you’re ready to serve it. If you want to garnish it, cheese is really all you need. For us though, the green peppers and bacon made it over the top good!
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