Description
Creamy and comforting Instant Pot potato soup loaded with bacon, cheddar, and chives.
Ingredients
Scale
- 6 slices bacon, cut into 1/2" pieces
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp. fresh thyme leaves
- 2 1/2 lb. russet potatoes (about 5 medium), peeled, cut into 1/2" cubes
- 5 cups low-sodium chicken broth
- 2 tsp. kosher salt
- 1/4 cup (30 g.) all-purpose flour
- 1 1/4 cups half-and-half
- 3/4 cup sour cream, plus more for serving
- 1/4 tsp. freshly ground black pepper
- Shredded cheddar and sliced chives, for serving
Instructions
- Set your Instant Pot to sauté mode and cook bacon until crisp. Remove and set aside.
- Add olive oil, onion, and garlic to the pot. Sauté until softened.
- Stir in thyme, potatoes, broth, and salt.
- Secure the lid and cook on high pressure for 8 minutes.
- Quick release the pressure, then stir in flour, half-and-half, and sour cream.
- Use an immersion blender to partially blend for a creamy texture.
- Season with black pepper and serve topped with bacon, cheddar, and chives.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave.
- For a thicker soup, blend more potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: instant pot potato soup, creamy potato soup, bacon potato soup