Loaded Baked Potato Soup

INGREDIENTS

1 1/2 pounds yellow potatoes

1/4 cup butter

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon pepper

4 cups milk

1/2 cup sour cream

1/2 cup grated sharp cheddar

3 green onions, diced

1/2 cup crumbled bacon ( I cooked bacon and then chopped it, but you can use store bought bacon crumbles, too)

INSTRUCTIONS

Pour 1 1/2 cups of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.

Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.

Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the saute setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.

Once it is bubbling add in the milk and whisk. Adjust the saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.

Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, diced onions and bacon.

Smash the potatoes with a potato masher. My potatoes were somewhat smashed but still had some chunkiness to them. Stir the potatoes into the Instant Pot. Salt and pepper the soup if needed. Serve!