Instant pot Baked Potato Soup

You know those soup recipes where you look at a dozen and none of them are quite right, but you can always synthesize? Yeah, that's what happened here. I wanted baked potato soup, dang it. From stuff I had in the house already, for goodness sake.

Then I had to make it again. And a couple more times.

(Husband *really* liked it. Since he is not a soup person, I take it as a high compliment.)

My best friend, who doesn't see what all the fuss is about with bacon, admits that this is an acceptable use of a pound. Use a good set of kitchen shears to take it into 1" or smaller pieces.

This recipe is somewhere on the opposite side of healthy from a salad. I use Bob's Red Mill GF AP for the flour, but any GF starchy flour will do here. White rice, cornstarch, potato, etc. I make this in the instant pot, but there's no requirement for that besides time. This is a recipe that takes additions well- broccoli, chives, anything else you think goes on a loaded potato.

Baked Potato Soup

1 lb bacon, in pieces

2 tbsp flour 

1/2 onion, diced*

4 large potatoes, cubed

4 c stock (chicken or veg)

4 c milk

1.5 c sharp cheddar shreads

1 c sour cream or plain yogurt

Fry up the bacon and optional onion 7-10 min, or until cooked. Add the flour to the pot and stir for about a min. Add the stock and potatoes. If you are using the instant pot, set it for 4 min. If you are using the stovetop, bring to a simmer for 30 min. 

Remove from heat. Add all the dairy and stir until combined. The sour cream should be dissolved, but bits of cheddar are good. Serves 6-8.