Creamy Instant Pot Potato Soup with Crispy Bacon
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
40 minutes
Cuisine
American
Category
Soup
Description
This Creamy Instant Pot Potato Soup is a comforting blend of tender potatoes, savory bacon, and a rich, velvety broth. The soup's creamy texture is perfectly balanced by the crispiness of the bacon, making each spoonful a delightful experience. What sets this version apart is the use of the Instant Pot, which not only speeds up the cooking process but also enhances the flavors, making it a favorite for busy weeknights.
Originating from classic American comfort food traditions, this potato soup is a testament to the power of simple ingredients coming together to create something extraordinary. The choice of russet potatoes provides a starchy base that thickens the soup naturally, while the addition of garlic and onions adds depth to the flavor. Serve it hot, garnished with chives and a dollop of sour cream, for a meal that warms both body and soul, perfect for chilly evenings or family gatherings.
Ingredients
For the Soup Base
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
For the Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives
- Sour cream, for serving
Instructions
Preparation
Chop the bacon into small pieces.
Dice the onion and mince the garlic.
Peel and dice the potatoes.
Making the Soup
Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside.
Add the onion and garlic to the bacon fat in the pot and sauté until translucent.
Add the diced potatoes and chicken broth. Secure the lid and set the Instant Pot to high pressure for 10 minutes.
Once done, perform a quick release. Stir in the heavy cream and season with salt and pepper.
Assembly and Serving
Use an immersion blender to blend the soup to your desired consistency.
Serve hot, topped with crispy bacon, cheddar cheese, chives, and a dollop of sour cream.
Chef's Tips
- For a thicker soup, mash some of the potatoes before adding the cream.
- Adjust the seasoning to taste after blending.
Nutrition Information
Serving_size
1 cup
Calories
320
Protein
8g
Carbohydrates
28g
Fat
20g
Fiber
3g
Sugar
2g
Sodium
750mg
Saturated_fat
10g
Cholesterol
50mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Vegetarian Version
Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly soup.
Spicy Kick
Add a pinch of cayenne pepper or a diced jalapeño for a spicy twist.
Cheesy Delight
Stir in an extra cup of shredded cheddar cheese for an even creamier, cheesier soup.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Can be frozen for up to 3 months. Thaw in the fridge before reheating.
Shelf
Not recommended for shelf storage.