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Instant Pot French Onion Baked Potato Soup
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Brief Description
Meet the perfect mashup of two crowd-pleasing soups.
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Main Ingredient
Potato
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: Karebear
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Posted On: Jul 24, 2020
Number of Servings:
Ingredients:
- 3 pounds - Yukon Gold Potatoes, scrubbed (unpeeled)
- 4 cups - Chicken Stock
- 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 cups - Heavy Cream
- 2 1/2 cups - Coarsly Grated Cheese, such as Cheddar or Gruyere
- 2 tablespoons - Coarsely Chopped Thyme Leaves
- - Finely Chopped Chives, for serving
- - Sour Cream, for serving
- 3 pounds - Yukon Gold Potatoes, scrubbed (unpeeled)
- 4 cups - Chicken Stock
- 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 cups - Heavy Cream
- 2 1/2 cups - Coarsly Grated Cheese, such as Cheddar or Gruyere
- 2 tablespoons - Coarsely Chopped Thyme Leaves
- - Finely Chopped Chives, for serving
- - Sour Cream, for serving
Directions:
Place potatoes, stock, 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.
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 of water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
Using an immersion blender, blend potatoes and stock until nearly smooth. Add milk, cream, and remaining 2 tablespoons of 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.
Serve, garnished with reserved cheese, reserved onions, sour cream, and bacon.
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