Instant Pot French Onion Baked Potato Soup Recipe

Name: Instant Pot French Onion Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs yukon gold potatoes, scrubbed (unpeeled); 4 cups low sodium chicken broth; kosher salt & freshly ground black pepper; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 3 large yellow onions, peeled and cut into 1/4-inch slices; 6 ounces bacon, preferably slab, cut into 1/4-inch cubes; 1 1/4 cups milk, plus additional as necessary; 1/2 cup heavy cream; 2 1/2 cups coarsely grated cheese, such as cheddar, gruyere; 2 tablespoons coarsely chopped thyme leaves; finely chopped chives, for serving; sour cream, for serving

Servings: persons

3 lbs yukon gold potatoes, scrubbed (unpeeled)
4 cups low sodium chicken broth
kosher salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 large yellow onions, peeled and cut into 1/4-inch slices
6 ounces bacon, preferably slab, cut into 1/4-inch cubes
1 1/4 cups milk, plus additional as necessary
1/2 cup heavy cream
2 1/2 cups coarsely grated cheese, such as cheddar, gruyere
2 tablespoons coarsely chopped thyme leaves
finely chopped chives, for serving
sour cream, for serving

1
Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
2
Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
3
In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
4
If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
5
Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

1500

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs yukon gold potatoes, scrubbed (unpeeled), 4 cups low sodium chicken broth, kosher salt & freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Instant Pot French Onion Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot French Onion Baked Potato Soup

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