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Photo: Photographer: Dera Burreson, Food stylist: Josh Hake
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:5Yield:5 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:5Yield:5 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:5
Servings:
5
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Jump to recipe
What Type of Potatoes Can Be Used?
We recommend using russet potatoes because they’re starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which makes them perfect for thickening soups. After cooking the potatoes in chicken broth, we puree the soup with an immersion blender until almost smooth but still a little chunky. This gives the soup a thick and creamy texture.
How to Make It Vegetarian
To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.
How to Store Instant Pot Potato Soup
This soup can be stored in an airtight container and refrigerated for up to three days. To reheat, you can microwave the soup on High until warm.
Cook Mode(Keep screen awake)Ingredients1tablespoonbutter2slicesbacon, halved½cupchopped onion1 ½poundsrusset potatoes (2 large), peeled and diced2cupslow-sodium chicken broth½cupsour cream½cupshredded extra-sharp Cheddar cheese, divided½teaspoonsalt¼teaspoonpepper¼cupscallion greens or chives
Cook Mode(Keep screen awake)
Ingredients
1tablespoonbutter
2slicesbacon, halved
½cupchopped onion
1 ½poundsrusset potatoes (2 large), peeled and diced
2cupslow-sodium chicken broth
½cupsour cream
½cupshredded extra-sharp Cheddar cheese, divided
½teaspoonsalt
¼teaspoonpepper
¼cupscallion greens or chives
DirectionsPlace butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.Release the pressure. Puree the soup with an immersion blender until almost smooth but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).EquipmentElectric pressure cooker (multicooker), immersion blenderOriginally appeared: EatingWell.com, August 2018
Directions
Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.Release the pressure. Puree the soup with an immersion blender until almost smooth but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).EquipmentElectric pressure cooker (multicooker), immersion blender
Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.
Release the pressure. Puree the soup with an immersion blender until almost smooth but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).
Equipment
Electric pressure cooker (multicooker), immersion blender
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)87Calories4gFat10gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
