Loaded Baked Potato Soup

 

• Fill 10-quart pressure cooker with half Russet and half Yukon gold potatoes quartered - cook 15 - 20 min high pressure with 1" water
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• 2 sticks of butter
• 1 med/large onion, chopped
• 1 cup all-purpose flour
• 4 cups milk
• 4 cups of water
• 2 cup shredded sharp cheddar cheese
• 4 - 6 green onions chopped with green part
• 8 oz bacon crumbles precooked from Costco

• Cook onions in butter until translucent. Add flour and cook but keep white, do not brown. Add milk and water. Cook until thickened. Add cheese, green onions and bacon reserving some for garnish. Pour over cooked potatoes. 
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• Garnish with:
• Sour Cream
• Green Onions
• Bacon Crumbles
• Shredded Cheese
• Salt and Pepper to taste

        Notes: Russet potatoes with break down and make soup much thicker. Add more milk if needed. I have made this with half and half, whole milk or 2% milk and Chicken stock or water and no one can tell the diffrence. Use what you have on hand.