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#Chessy potato soup cream cheese manual
#Chessy potato soup cream cheese skin

#Chessy potato soup cream cheese skin

Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. There are a few things I done different that made it taste richer. If you loved this instant pot potato soup recipe I would appreciate it so much if you would leave a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.My family loves this soup. Riesling or Pinot Gris would both be great optionsĭid you try this Instant Pot cheesy potato soup?

Look for a wine that tastes rich, bright, and acidic to complement the creamy flavor and texture of the soup.

Instant Pot Lentil Soup with Sausage & Kale.

Or, store in the freezer for up to 3 months. Store leftovers in an airtight container in the fridge for up to 3 days. Or, check out these 50+ baked potato toppings.The beauty of this potato soup is that the flavors and toppings you can add are endless! Try using these fun soup toppings to make your own customized loaded potato soup: Spoon the soup into bowls, add toppings, and enjoy! Topping ideas Mix in the slurry while you mash the potatoes, then stir in the cheese and cream. Add in the potatoes and broth, then cook on Low for 7 to 8 hours or High for 3 to 4 hours or until the potatoes are fork tender. To make potato soup in a crockpot, saute the soup veggies on the stove before adding them to the bowl of a slow cooker. Mix in the cheese and cream, serve with toppings, and enjoy! Slow cooker directions Make the milk and cornstarch slurry and then pour it into the soup when it’s time to mash the potatoes. Bring it up to a boil and let it simmer until the potatoes are fork tender. To make potato soup on the stovetop, saute the soup veggies with butter in a soup pot and then add the potatoes and broth. You could even serve this soup in a similar fashion to my Baked Potato Bar, and have a table spread out with loads of topping ideas. Stir in the cream and cheese to make the soup creamy then serve hot and top with desired toppings. Stir in the slurry and remaining milk while you mash the potatoes. While it cooks, whisk together the cornstarch and milk to make a thickening slurry.ĭo a quick release when the potatoes are finished cooking and set it back on SAUTE mode.

#Chessy potato soup cream cheese manual

Seal the lid and pressure cook on MANUAL high pressure for 8 minutes. Turn the Instant Pot to SAUTE mode and saute the garlic, onion, and celery in butter until they begin to soften.

Cornstarch – This is used to help thicken the soup.

Bone Broth – I love making bone broth in the instant pot.

But you can also use pepper jack for a spicy kick, or any other cheese you love.

Cheddar Cheese – I love using sharp cheddar cheese.

Russet Potatoes – You can also use Yukon gold potatoes.

Instead, save your red potatoes for this german potato salad. They contain less starch and will not break down as easily or turn out as creamy when mashed. Other varieties, like red potatoes, are better when you want the potato to hold its shape in the soup. The best potatoes for this are russet or Yukon Gold potatoes. Not all potatoes are created equal! With so many varieties out there, it may be hard to choose the best ones for soup.įor this recipe, you’ll want to choose a potato that has thin skin but is also starchy enough to naturally thicken the soup itself. What kind of potatoes are best in potato soup? I love adding handfuls of crispy bacon, chives, cheese, and sour cream to my bowl but you can’t go wrong, no matter what you choose!ĭon’t have an instant pot? I’ve also included a stovetop and slow cooker version of this recipe below.

Your loaded potato soup can be topped with all of your favorite baked potato toppings. When all is said and done in the Instant Pot, the potatoes are mashed (or blended with an immersion blender) and the soup is thickened with a cornstarch slurry, cream, and shredded cheese. This easy soup recipe is made with russet potatoes, a few classic soup vegetables, and a handful of other aromatic and creamy ingredients. It’s why I love this Instant Pot cheesy potato soup so much! I’ve said goodbye to babysitting the stove and, instead, end up with perfectly cooked potatoes every time. I love whipping together classics like Instant Pot Chicken Noodle Soup, Instant Pot French Onion Soup or even a large batch of Weight Loss Soup when I’m looking for a healthy boost.Ĭooking potatoes in a pressure cooker has also been a complete game-changer. Making soups in my Instant Pot has quickly become one of the easiest and quickest ways to get dinner on the table.