Instant Pot Potato Soup (Printer-Friendly Version)

Velvety potato soup bursting with crispy bacon, cheddar, and bright chives, made speedy and creamy.

# Required Ingredients:

→ Meat

01 - 6 slices of bacon, cut into 1.27 cm pieces
02 - 1 tablespoon extra-virgin olive oil

→ Vegetables & Herbs

03 - 1 large yellow onion, finely chopped
04 - 4 garlic cloves, finely chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1.13 kg russet potatoes, peeled and cut into 1.27 cm cubes
07 - Sliced chives, for garnish

→ Liquids

08 - 1.18 liters low-sodium chicken broth

→ Dairy & Thickening Agents

09 - 30 g all-purpose flour
10 - 295 ml half-and-half
11 - 180 ml sour cream, plus more for serving
12 - Shredded cheddar cheese, for garnish

→ Seasonings

13 - 2 teaspoons kosher salt
14 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - Set Instant Pot to 'Sauté.' Cook bacon and olive oil, stirring occasionally, until bacon is crisp, about 8 minutes. Remove bacon with a slotted spoon onto paper towels, retaining fat in the pot.
02 - Add chopped onion to the pot and cook, stirring occasionally, until softened, about 7 minutes. Stir in garlic and thyme and cook another minute until fragrant.
03 - Add potatoes, chicken broth, and salt to the pot. Secure lid and set Instant Pot to 'Pressure Cook' on high for 8 minutes. Allow pressure to release slowly.
04 - While pressure releases, whisk together flour and half-and-half in a small bowl to create a smooth slurry without lumps.
05 - Remove lid and stir in slurry, sour cream, and black pepper. Blend soup with an immersion blender until mostly smooth, leaving some potato chunks; or blend half the soup in a standard blender and return it to the pot.
06 - Set Instant Pot back to 'Sauté' and cook, stirring frequently, until soup thickens slightly, about 3 to 4 minutes.
07 - Ladle soup into bowls and garnish with crispy bacon, additional sour cream, shredded cheddar, and chives.

# Handy Cooking Tips:

01 - If an immersion blender is unavailable, blend half the soup in a standard blender and return to the pot.
02 - For a chunkier texture, blend only one-quarter of the soup.
03 - Vegetarian option: substitute bacon with smoked paprika and use vegetable broth.
04 - Prepare up to 2 days ahead and refrigerate in an airtight container; reheat on 'Keep Warm' setting or stovetop.

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