Instant Pot Cream of Potato Soup

Potato Soup is a family favorite.  I was excited when I found a recipe made in my Instant Pot.  I love my Instant Pot.  Back to the recipe.   This is the best Potato Soup recipe yet.  The bacon drippings and the cream cheese add a wonderful flavor and texture to the soup.  You can top the soup with bacon and cheese and scallions.  It is delicious.

Instant Pot Cream of Potato Soup
From the kitchn

INGREDIENTS

4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds russet potatoes (about 4 medium)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions

INSTRUCTIONS

1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup.
2. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
3. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
4. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
5. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. 6. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
7. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
8. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
9. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Salt-Baked Potatoes With Roasted Garlic and Rosemary Butter

If you like baked potatoes you will love these potatoes.  These potatoes are flavorful and their flesh is light and fluffy.  As for the skins, they are crisp and delicious.  Not at all tough. 

Oven Ready

The secret according to "America's Test Kitchen" is baking the potatoes on a bed of salt. To add flavor to the spuds rosemary and garlic are baked with the potatoes. To keep the potatoes moist, the baking pan is covered with foil.    Bake the potatoes in a 450 degree oven for 1 1/4 hours then remove them from the oven.

Out-Of-The-Oven

Once removed from the oven, the skins are brushed with some olive oil and they are placed back in the oven.  They are baked uncovered for 15-20 minutes.  Remove from oven and remove any salt that is on the skins.

Brushed With Olive Oil

You can serve these potatoes with Garlic and Rosemary Butter or with toppings of your choice.    I served mine with our favorites of butter, sour cream, chives, and bacon bits.  Best potatoes ever:)


Salt-Baked Potatoes With Roasted Garlic and Rosemary Butter
From America's Test Kitchen

INGREDIENTS

2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2 1/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.

2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.

3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.

Serves 4

Potato Soup

It was an overcast day -a soup day.  I have a list of different soup recipes I want to try.  On top of the list was a Potato Soup recipe from The Pioneer Woman Cooks.  This soup looked and sounded delicious with all the great veggies -potatoes,carrots, celery, and onions.   Seasoned with salt, pepper and Cajun seasoning.  All of the ingredients are cooked together in a creamy broth.

After the veggies are cooked in chicken broth with some milk, about 2/3 cup of the veggies are puréed.  Next you stir in some cream. Ladle in bowls and top with some bacon and cheese.

I really enjoyed this soup.  The Cajun seasoning added a wonderful flavor to this soup.  To me, this soup was more like a chowder.  Great for a quick cup for lunch or a bowl for dinner.


Potato Soup 
From The Pioneer Woman Cooks 
 
Ingredients
6 slices Thin Bacon, Cut Into 1-inch Pieces 

1 whole Medium Onion, Diced 
3 whole Carrots, Scrubbed Clean And Diced 
3 stalks Celery, Diced 
6 whole Small Russet Potatoes, Peeled And Diced 
8 cups Low Sodium Chicken Or Vegetable Broth 
3 Tablespoons All-purpose Flour 
1 cup Milk 
1/2 cup Heavy Cream 
1/2 teaspoon Salt, More To Taste 
Black Pepper To Taste 
1/2 teaspoon Cajun Spice Mix 
1 teaspoon Minced Fresh Parsley 
1  cup Grated Cheese Of Your Choice
Preparation Instructions 

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
 
Makes 12 servings