Description
Pressure Cooker Loaded Baked Potato Soup packed with bacon bits, lots of cheese, chives, and sour cream is a mouthwatering dinner perfect for cold winter nights!
Ingredients
Scale
- 6 slices thick cut bacon
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons butter (affiliate)
- 5 large russet potatoes, peeled and quartered
- 3 cups chicken broth (affiliate)
- 1 tablespoon cornstarch
- 2 cups half and half
- 2 cups shredded sharp cheddar cheese
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- **toppings: crumbled bacon, chives, extra shredded cheese, dollop of sour cream
Instructions
- In pressure cooker on sauté setting, fry bacon until crispy then remove from pot and crumble. Set aside.
- Add onions and garlic, and sauté until starting to soften, 3-4 minutes.
- Stir in butter then add quartered potatoes and chicken broth.
- Stir, then lock lid and set to high pressure for 9 minutes.
- When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
- Mix cornstarch into 2 tablespoons of half and half.
- Turn pressure cooker to simmer setting, and stir in cornstarch mixture, mashing potatoes to desired consistency as you go.
- Add remaining half and half, cheddar cheese, and salt and pepper, and bring to a gentle simmer, stirring until soup thickens.
- Ladle into bowls then top with crumbled bacon bits, chives, extra cheddar cheese, and sour cream.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 25 mins
- Cook Time: 45 mins