Description
Rich and creamy potato soup made in the Instant Pot with crispy bacon, tender vegetables, and a velvety dairy base. This comforting soup delivers maximum flavor in minimal time.
Ingredients
Scale
- 6 strips thick-cut bacon, chopped
- 1 large yellow onion, diced (about 1½ cups)
- 3 celery stalks, diced (about 1 cup)
- 3 large carrots, diced (about 1 cup)
- 4 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¾ cup heavy cream
- 4 ounces cream cheese, cubed and softened
- ½ cup sour cream
- 3 green onions, sliced thin
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Set Instant Pot to sauté mode. Cook bacon 4-5 minutes until crispy. Remove bacon, leave fat in pot.
- 2. Sauté onion in bacon fat for 3-4 minutes. Add celery and carrots, cook 3 minutes more.
- 3. Add garlic, cook 30 seconds until fragrant.
- 4. Add potatoes, broth, bay leaves, thyme, salt, pepper, and smoked paprika.
- 5. Pressure cook high 8 minutes, 10-minute natural release.
- 6. Remove bay leaves. Blend half the soup with immersion blender.
- 7. Set to sauté mode. Stir in heavy cream and cream cheese until melted.
- 8. Remove from heat. Stir in sour cream and half the bacon.
- 9. Serve topped with remaining bacon, green onions, cheddar, and chives.
Notes
Store refrigerated up to 4 days. Reheat gently, adding broth if too thick. Freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g