Description
Rich, creamy potato soup made easy in the Instant Pot with crispy bacon, tender potatoes, and a velvety smooth broth. Ready in under an hour with minimal cleanup.
Ingredients
Scale
- 8 slices thick-cut bacon, chopped
- 1 large yellow onion, diced (about 1½ cups)
- 3 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 3 green onions, sliced thin
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Set Instant Pot to sauté mode and cook chopped bacon for 6-8 minutes until crispy.
- 2. Add onion and celery to pot, cook 4-5 minutes until softened. Add garlic and cook 30 seconds.
- 3. Sprinkle flour over mixture and stir for 1-2 minutes to cook flour.
- 4. Add potatoes, thyme, bay leaf, salt, pepper, and paprika. Stir to combine.
- 5. Pour in chicken broth, scraping up any browned bits from bottom.
- 6. Secure lid, set valve to sealing, and pressure cook on high for 8 minutes.
- 7. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- 8. Remove bay leaf and partially mash about half the potatoes.
- 9. Stir in milk and heavy cream until smooth and creamy.
- 10. Taste and adjust seasoning as needed.
- 11. Serve hot topped with cheese, green onions, and chives.
Notes
Soup keeps in refrigerator for 4 days or freezer for 3 months. Reheat gently and add milk if needed to thin consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g