Loaded Baked Potato Soup (Instant Pot)

This is one of those recipes we make all the time in just about any weather, even warm.  It's a birthday meal, it's a company meal, it's just comforting and good.  And my eldest was not happy that it was not published yet because she wants all the favorites available for when she moves out!  Since we made it for company last night, I took the opportunity to grab a couple pictures.  The soup has a chowder thickness, although you can always thin it out with a splash of milk if you prefer.  And when reheating any unlikely leftovers, a little splash of milk helps get it back to like fresh out of the pot.

Loaded Baked Potato Soup (Instant Pot method)

1 medium yellow onion, diced
2 cloves garlic, chopped
3 tbsp butter
1 tbsp reserved bacon fat or avocado oil
¼ cup flour
2 cups broth
2 cups milk
5-6 large russet potatoes (or equivalent of gold potatoes, usually 7-8 large)
8 pieces bacon, chopped (it's okay to use precooked bacon crumbles in a pinch)
1½-2 cups shredded cheddar cheese
½ cup sour cream
2-3 green onions, chopped, green tops and white bottoms separated (optional)
salt and freshly ground pepper to taste
dash of lemon pepper
5-7 dashes Tabasco
fresh chives to garnish (optional)

Peel and large dice the potatoes.  (You can scrub gold potatoes and leave the skins on if desired.)  Pour 1½ cups of water in the bottom of your cooker and then place a small colander, steamer basket, or a trivet in the bottom.  Place potatoes in the colander/basket or on top of the trivet.  Pressure cook on manual for 7 minutes.  Release pressure when timer is finished.  Remove colander and set aside on a plate or tray, or if using a trivet, transfer potatoes to a bowl until ready to add to the soup.

Discard the cooking water (or save to make bread or water plants - let it cool first!)  Set the cooker to the medium level of the saute function and cook the chopped bacon until crispy.  (Adding a splash of water at the beginning once or twice will help render the fat and let the bacon cook more evenly without sticking to the bottom of the pot.  It will cook off quickly.)  Remove to a paper towel lined bowl.  Reserve about 1 tbsp bacon fat and discard or save the rest for another use.

In the reserved bacon fat or using avocado oil, saute the chopped yellow onion, white bottoms of green onions if using, and garlic until softened and just starting to turn golden around the edges.  Add the butter.  Once butter is melted, sprinkle the flour over the cooked onions and stir until evenly covered and there are no dry spots.  Cook and stir for a minute until the flour is slightly bubbly.  Slowly add in the milk and broth and whisk until well combined and there are no lumps.  Continue to cook and stir until the broth starts to thicken and bubble.  Season with salt and pepper, generally ½-1¼ tsp sea salt depending on how salty the bacon is, and fresh ground pepper to taste.  Add Tabasco and stir.

Turn the cooker to the warm setting.  Stir in the cooked potatoes, sour cream, cheese, diced green onions tops if using, and bacon.  Stir until the potatoes are warmed through and the cheese and sour cream are melted and mixed in, a few minutes.

Ladle into bowls and enjoy.  Garnish with extra bacon, cheese, and/or scallions/chives if desired.