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Pressure Cooker Loaded Baked Potato Soup: A Comforting Delight

As the days grow shorter and the temperature drops, there’s nothing quite like a warm, hearty bowl of soup to provide comfort and nourishment. One dish that has captured the hearts (and appetites) of many is the loaded baked potato soup. With its creamy texture and satisfying toppings, this comforting classic gets a modern twist when prepared in a pressure cooker. In this article, we will explore how to create this delightful dish quickly and easily, ensuring you’re the perfect host for any chilly evening.

The Appeal of Loaded Baked Potato Soup

Loaded baked potato soup is essentially a bowl of warmth, combining the rich flavours of baked potatoes with toppings usually reserved for a traditional baked potato. Creamy, cheesy, and flecked with crispy bacon and chives, this soup is a fantastic way to enjoy the beloved taste of a baked potato in a comforting liquid form. When made in a pressure cooker, the process becomes significantly quicker, allowing you to enjoy this indulgent dish without the wait.

Ingredients

To create this delicious loaded baked potato soup in a pressure cooker, you will need the following ingredients:

• 1 kg of russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 litre of chicken or vegetable stock
• 250 ml of milk
• 240 ml of double cream (heavy cream)
• 100 g of cheddar cheese, grated (plus extra for serving)
• 4 slices of bacon, cooked and crumbled
• 2 tablespoons of butter
• Salt and pepper, to taste
• Chives, finely chopped (for garnish)

Method

1. Sauté the Aromatics: Begin by setting your pressure cooker to the sauté function. Add the butter and allow it to melt before adding the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Incorporate the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

2. Cook the Potatoes: Add the diced potatoes to the pressure cooker, followed by the stock. Season generously with salt and pepper. Close the lid securely, ensuring the pressure release valve is set to sealing. Cook on high pressure for 10 minutes.

3. Release the Pressure: After the cooking time is complete, perform a quick release of the pressure. Once it’s safe to do so, carefully open the lid.

4. Blend the Soup: Using an immersion blender, blend the soup until smooth (or blend in batches if using a standard blender). If you prefer a chunkier texture, blend only half of the soup, leaving some potato pieces intact.

5. Add Dairy and Cheese: Stir in the milk and double cream, then return the soup to the sauté function. Mix in the grated cheddar cheese until it’s melted and smoothly incorporated. Taste and adjust the seasoning as necessary.

6. Final Touches: Serve the soup hot, garnished with crumbled bacon, additional cheddar cheese, and chopped chives for a fresh burst of flavour.

Serving Suggestions

This loaded baked potato soup pairs wonderfully with some crusty bread or a light salad, making it a complete meal. For those looking to elevate the dish, consider adding some sour cream or a drizzle of truffle oil for an indulgent twist.

Conclusion

In just a matter of minutes, you can whip up a bowl of loaded baked potato soup that is not only comforting but also bursting with flavour. The convenience of the pressure cooker elevates this dish from a slow-cooked classic to a speedy gourmet experience. Perfect for family dinners or as a delightful starter for entertaining, this soup is sure to become a staple in your winter meal rotation.

Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is simple to follow and can be adapted to suit your palate. So, gather your ingredients and get ready to warm your spirits with a hearty bowl of loaded baked potato soup!

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