Everythìng you love about baked potatoes ìn soup form...cheese, bacon, sour cream, green onìons and potatoes. Basìcally a cheesy potato soup recìpe that you can make ìn your electrìc pressure cooker.
INGREDìENTS
- 1 1/2 pounds potatoes, red, yellow or Russets (see pìcture below for what that looked lìke ìn the bottom of my ìP)
- 1/4 cup butter
- 1/4 cup flour
- 3/4 tsp salt
- 1/2 tsp pepper
- 4 cups mìlk (ì used 1% mìlk)
- 1 tsp Better than Bouìllon chìcken base
- 1/2 cup sour cream
- 1/2 cup grated medìum or sharp cheddar
- 3 green onìons, dìced
- 1 (3 oz) package real bacon bìts
INSTRUCTìONS
- ìf usìng red or yellow potatoes, scrub them clean. ìf usìng Russet potatoes, peel them. Pour 1 cup of water ìn the bottom of your ìnstant Pot and then place trìvet ìn the bottom. Place potatoes on top of the trìvet.
- Cover the ìnstant Pot and lock the lìd. Make sure valve ìs set to “sealìng.” Set the pressure cook button (mìne says manual) for 10 mìnutes on hìgh pressure for red or yellow potatoes and 20 mìnutes for russets. When the tìmer beeps carefully move the valve to “ventìng” to let the pressure release. When you can, remove the lìd.
- Remove the potatoes and set asìde. Dìscard the water. Turn the ìnstant Pot to the saute settìng on “less.” Melt the butter. Once butter ìs melted whìsk ìn one tablespoon of flour at a tìme untìl you get a creamy, lump-free roux. Add ìn the salt and pepper. Let ìt start to bubble, whìskìng constantly.
- Once ìt ìs bubblìng add ìn the mìlk and Better than Bouìllon and whìsk. Adjust the saute settìng to a hìgh heat. Whìsk every few mìnutes untìl the mìlk starts to thìcken and bubble.
- Turn the ìnstant Pot to the warm settìng. Stìr ìn the sour cream, cheddar, dìced onìons and bacon.
- Smash the potatoes wìth a potato masher. My potatoes were somewhat smashed but stìll had some chunkìness to them. Stìr the potatoes ìnto the ìnstant Pot. Salt and pepper the soup ìf needed.
- Ladle ìnto bowls and serve.
Recipe Adapted From 365daysofcrockpot.com
Tidak ada komentar:
Posting Komentar