Description
A creamy potato soup loaded with crispy bacon and cheddar cheese, perfect for chilly evenings or weekend brunch.
Ingredients
- 4 large russet potatoes, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside, leaving some grease in the pot.
- Add the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper to the Instant Pot.
- Close the lid and cook on high pressure for 10 minutes.
- Perform a quick release of the pressure.
- Stir in the sour cream and half of the shredded cheese until well combined and creamy.
- Heat through and serve hot, garnished with the reserved bacon, remaining cheese, and fresh chives.
Notes
For a chunkier soup, reserve some diced potatoes before blending in the sour cream and cheese. Adjust sour cream for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American