How to make Chilis baked potato soup recipe step by step:

• Dice the potatoes into 3/8-inch cubes.
• Submerge the potato cubes in a bowl of water, allowing them to soak for 5 minutes. (If using fresh potatoes - skip this step if you’re using leftover baked potatoes).
• In a large pot over medium heat, melt the butter.
• Once the butter has melted, incorporate the all-purpose flour, cooking for approximately 1 minute until the mixture becomes fragrant, resembling the aroma of pie dough.
• Introduce the vegetable stock and heavy soy cream, stirring until the soup achieves a desired thickness.
• Drain the soaked potatoes and add them to the pot. (If you are using leftover baked potatoes, add the diced potatoes now).
• Season the mixture with salt and ground white pepper.
• Cook until the potatoes reach fork-tender consistency, approximately 30 minutes.
• Present your soup, adorned with crumbled vegan bacon, chopped green onions, and shredded cheese.
• Enjoy your delicious homemade potato soup!

How to make potato soup in pressure cooker recipe

Slow Cooker Instructions:

• Dice the potatoes into 3/8-inch cubes.
• Place the diced potatoes in the slow cooker. (If using fresh potatoes - skip this step if you’re using leftover baked potatoes).
• In a separate pan, melt the butter over medium heat. Add the all-purpose flour and cook for about 1 minute until fragrant.
• Pour the butter and flour mixture into the slow cooker with the potatoes. (If you are using leftover baked potatoes, add the diced potatoes now).
• Add vegetable stock and heavy soy cream to the slow cooker, stirring to combine.
• Season the mixture with salt and ground white pepper.
• Cover and cook on low for 6-8 hours or until the potatoes are fork-tender.
• Before serving, garnish with crumbled vegan bacon, chopped green onions, and shredded cheese.

Instant Pot potato soup step by step instructions

Instant Pot Instructions:

• Select the sauté function on the Instant Pot and melt the butter.
• Add the diced potatoes to the Instant Pot, stirring for a couple of minutes. (If using fresh potatoes - skip this step if you’re using leftover baked potatoes).
• Stir in the all-purpose flour and cook for an additional minute until fragrant. (If you are using leftover baked potatoes, add the diced potatoes now).
• Pour in the vegetable stock and heavy soy cream, mixing well.
• Season with salt and ground white pepper.
• Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
• Allow for a natural release for 5 minutes, then perform a quick release.
• Once safe, open the lid, and garnish the soup with crumbled vegan bacon, chopped green onions, and shredded cheese before serving.
• Enjoy your baked potato soup made in either the slow cooker or Instant Pot!