Instant Pot Potato Soup with Bacon and Cheddar
Creamy Instant Pot potato soup gets savory depth from bacon, cheddar, sour cream, and tender Yukon gold potatoes.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 40 minutes
Ingredients
Ingredients
- 5 slices bacon diced and uncooked
- 1 medium onion white or yellow, diced
- 4 cloves garlic peeled and minced
- 4 cups chicken stock measured
- 2 pounds Yukon gold potatoes diced
- 1 cup heavy cream or half-and-half, divided
- 3 tablespoons cornstarch measured
- 1 cup shredded cheddar cheese measured
- ⅔ cup sour cream measured
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly cracked black pepper measured
- crumbled bacon for topping
- shredded cheese for topping
- sliced green onions for topping
Instructions
Instructions
- Set the Instant Pot to Sauté. When hot, add the diced bacon and cook until crisp. Transfer the bacon to a plate and leave ¼ cup of bacon grease in the pot.
- Add the onion to the reserved grease and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes.
- Add the diced potatoes and chicken stock. Stir, secure the lid with the vent in Sealing, and cook on Manual High Pressure for 8 minutes.
- While the potatoes cook, whisk ¼ cup of the heavy cream with the cornstarch in a small bowl until smooth.
- When the cook time ends, carefully Quick Release the pressure and remove the lid. Set the Instant Pot to Sauté again.
- Mash the potatoes to your preferred consistency. Stir in the cornstarch slurry, remaining cream, salt, and pepper. Simmer and stir frequently for about 5 minutes, until thickened.
- Turn off the pot and stir in the cheddar and sour cream until smooth. Taste and adjust the salt, then serve with bacon, cheese, and green onions.