PC Loaded Baked Potato Soup
Monday, the start of a new week. It's turning cooler, the leaves are starting to change, we have firepit Fridays.... FALL IS HERE!
Fall is my favorite time of year. One of the things I love the most is the change in foods. I've had my fill of light and refreshing summer salads, grilled meats in the heat of summer and am ready for SOUP!
This soup is super easy, fast and uses your handy dandy electric pressure cooker. It comes together quickly and you can have it on the table faster than a uber eats can deliver.
If you really want to carb-load, serve it in a bread bowl like you get at Panera... oooo the guilty pleasure of that.
The video demo for the soup is below:
4 large russet baking potatoes
3/4 c water
3/4 c chicken broth
1 t Better than Bouillon (chicken base)
1 t salt
1 t black pepper
8 oz, medium cheddar cheese
1 c sour cream
8 slices of bacon, cooked and crumbled
Chives, diced
1-2 c, milk
1. Place insert into pressure cooker.
2. Add water, chicken broth, and better than bouillon to insert and stir.
3. Set pressure cooker to high pressure for 7 minutes.
4. Add salt and pepper to liquids.
5. While liquids are heating; peel and dice potatoes.
6. Add potatoes to insert, stir slightly and lock lid in place.
7. Set pressure cooker to sealing.
8. While potatoes are cooking; grate cheese, dice chives and crumble bacon.
9. When cook time is complete, release pressure using a quick release and carefully remove lid.
10. Stir in sour cream and cheese (reserve a bit of cheese for topping each bowl).
11. Stir to melt, then stir in milk.
12. Using a potato masher, gently mash soup a few times to break up a few potatoes, but not all, leave it chunky.
13. Stir in chives.
14. Ladle into bowls, topping with cheese, bacon and chives.
15. Serve!
NOTE: You can serve this in a bread bowl (hello carbs), substitute turkey bacon if you like, and this refrigerates (and reheats well).
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