Instant Pot French Onion Baked Potato Soup Recipes
FRENCH ONION POTATOES
This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.
Provided by Julie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish.
- Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g
INSTANT POT FRENCH ONION BAKED POTATO SOUP
Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 35m
Yield 10 Cups
Number Of Ingredients 13
Steps:
- Place potatoes, broth, 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 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.
- If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons 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, chives, sour cream, and bacon.
Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8
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