This loaded potato soup is rich, creamy, and deeply satisfying. Tender russet potatoes create a thick, comforting base, enhanced with savory seasonings and a touch of garlic. Evaporated milk lends velvety smoothness, while crispy bacon, shredded cheddar, and fresh green onions bring layers of texture and flavor. Finished with a dusting of black pepper, this hearty soup is perfect for a cozy night in or serving guests in a rustic, country-style kitchen.

Ingredients

• 2 1/2 lb russet potatoes, peeled and diced
• 1 small onion, finely diced
• 2 Tablespoons butter
• 3 cups water
• 1 1/2 teaspoon Better Than Bouillon (chicken or roasted garlic)
• 3 Tablespoon Morrison Pepper Gravy Mix
• 1 (12 oz) can evaporated milk
• 2 Tablespoon unsalted butter
• 1 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper

Optional Garnishes

• Chopped chives or green onions
• Fresh cracked black pepper

Preparation

1. Set the Instant Pot to Sauté. Melt the butter completely.
2. Add the diced onion and cook for 3–4 minutes until softened and translucent.
3. Add the potatoes, water, and Better Than Bouillon. Stir well to dissolve.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
5. Allow a natural release for 10 minutes, then carefully quick release remaining pressure.
6. Mash or partially blend the potatoes directly in the pot until thick but textured.
7. In a bowl, whisk the Morrison Pepper Gravy Mix with the evaporated milk until smooth.
8. Stir the mixture into the soup along with the garlic powder, salt, and black pepper.
9. Set the Instant Pot back to Sauté and cook for 6–8 minutes, stirring frequently, until thick and glossy.
10. Taste and adjust seasoning. Serve hot.

Texas-Style Loaded Baked Potato Variation

Transform the base recipe into a bold, steakhouse-style loaded baked potato soup.

Add

   •   Increase Morrison Pepper Gravy Mix to 4 Tablespoon for spoon-standing thickness
   •   1/2 teaspoon smoked paprika
   •   1 1/2 cups shredded sharp cheddar cheese
   •   6 slices bacon, cooked crisp and crumbled
   •   1/2 cup sour cream

Finish

1. After Step 9, reduce heat to Warm.
2. Stir in cheddar cheese until fully melted.
3. Fold in sour cream and bacon just before serving.
4. Garnish with green onions, extra cheese, and cracked black pepper.

Texas Kitchen Note

This variation is intentionally thick and rich. For a slightly looser texture, reduce gravy mix to 3 Tablespoon and add 1/4 cup hot water or milk.