The pot lid rattles and you know dinner is almost ready. That sound’s like a dinner bell in your kitchen jungle. It’s simple but you sense something good is bout to hit the table. You kinda forget the day’s chaos for a second cause you smell that rich broth depth waftin’ through the air. It’s like a lil’ warm hug that creeps up on you.
You catch the steam cues rising quick now and the valve hiss is kinda like the beat of your cooking rhythm. Every hiss makes you wanna pull the pot lid off but you gotta wait a bit more. This is where patience comes in handy, and dang it’s tough but it’s worth it.
You spot the pot shaking a little from the pressure build inside and that’s your sign y’all. The soup’s doing its thing, blending flavors real good. You already imagine the creamy texture mixing with crispy bacon bits and all that comforting goodness. You just know it’s gonna be one of those dinners you’ll wanna make all the time.
Why Your Cooker Beats Every Other Pot
- Pressure build locks in flavors way better than just simmering on a stove.
- It cooks food fast, saving you from hangry waiting times after a long day.
- The sealed environment keeps your broth depth rich and full-bodied, no evaporation loss.
- You get a nice natural release chance so soup finishes thick and creamy, not watery.
- Less mess and fewer pots means easier clean up and more chill time.
The Complete Shopping Rundown
- 6 strips bacon cut into small pieces. You want that crispy, smoky crunch.
- 3 tablespoons butter, unsalted or salted — either works fine.
- 1 medium yellow onion, chopped up to about 1.5 cups or 200 grams.
- 3 large garlic cloves minced real fine.
- ⅓ cup all-purpose flour to thicken it right.
- 2 ½ pounds gold potatoes peeled and diced smaller than 1 inch.
- 4 cups chicken broth to keep it nice and full flavored.
- 2 cups milk for creaminess.
- ⅔ cup heavy cream to boost that silky texture.
- Seasonings: 1 and ½ teaspoons salt, 1 teaspoon ground pepper, and a pinch of ancho chili powder if you wanna add some kick.
- Sour cream, shredded cheddar cheese, chives, and more bacon for topping if you’re feeling fancy.
The Full Pressure Cooker Journey
- Start in your pressure cooker pot on medium heat. Cook bacon till it’s crisp. Take it out with a slotted spoon and save that rendered fat.
- Add butter to the pot with bacon fat and melt. Toss in chopped onion and cook about 5 minutes till they’re soft and translucent.
- Stir in minced garlic and cook for one minute, stirring so it don’t burn.
- Sprinkle in flour all over and stir it around to get rid of the raw taste, cook another 1-2 minutes.
- Pour chicken broth slow while stirring so no lumps sneak in. Add your diced potatoes now and bring everything to a boil.
- Seal the lid up tight and set your cooker to high pressure. When it hits pressure build and the valve hisses, cook for about 8 minutes. Then turn off heat and let natural release do its thing for 10 minutes.
- Open lid carefully. Use a potato masher or immersion blender to mash some potatoes, leaving some chunks — you want texture!
- Stir in milk, heavy cream, and salt. Let that simmer without the lid a few minutes till warmed up and flavors meld. Adjust seasoning if needed.
Time Savers That Actually Work
- Peel and dice potatoes while you’re cooking the bacon — multitasking saves some dang time.
- Use pre-minced garlic if you don’t wanna fuss with chopping, it works real good.
- Grab a good quality chicken broth that’s already packed with flavor so you skip extra seasoning fixes.
- Cook onions in bacon fat for extra flavor boost and less butter fuss.
- Use your immersion blender directly in the pot; no extra pots needed to mash potatoes.
Your First Taste After the Wait
You scoop that creamy potato soup into your bowl and instantly your eyes catch those crispy bacon bits shining like little treasures. The soup’s got this velvety texture that clings to your spoon real gentle.
When you take that first spoonful, the warmth hits your tongue and the rich broth depth wraps around your taste buds. You get a little hint of ancho chili that teases without overwhelming, just right.
The little chunks of potato give this perfect mix of smooth and hearty. And if you add some shredded cheese or a sour cream dollop on top, well that’s just dang good eating. You feel that comfort in every bite.
Making It Last All Week Long
- Store leftovers in airtight containers in the fridge. Soup thickens but you can easily stir in a splash of milk when reheating.
- You can freeze portions in freezer-safe bags or containers. Just thaw in fridge overnight before warming.
- Reheat gently on stove or in microwave using low power so it don’t separate or scorch.
- If texture gets weird after storage, blend it up again with a splash of broth or milk to freshen.
Your Most Asked Questions Answered
- Can I use sweet potatoes instead of gold potatoes? You sure can, but sweet potatoes cook faster, so reduce pressure cook time to around 6 minutes.
- Why does my soup sometimes turn watery? That usually happens if you skip natural release or add too much liquid. The natural release thickens soup real nice.
- Can I make this soup vegetarian? Just swap chicken broth with veggie broth and skip bacon or use a smoky seasoning instead.
- What if I don't have an immersion blender? Just use a potato masher or regular blender but be careful with hot soup!
- How can I make the soup spicier? Amp up the ancho chili powder or add some cayenne pepper. Taste as you go!
- Does leftover soup reheat well? Yep, just add a splash of milk or broth while reheating to keep it smooth.
The Ultimate Creamy Potato Soup
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 strips Bacon cut into small pieces
- 3 tablespoon Butter unsalted or salted
- 200 g Yellow onion about 1.5 cups, chopped
- 3 cloves Garlic minced
- ⅓ cup All-purpose flour for thickening
- 2.5 lbs Gold potatoes peeled and diced
- 4 cups Chicken broth
- 2 cups Milk
- ⅔ cup Heavy cream
- 1 ½ teaspoon Salt adjust to taste
- 1 teaspoon Ground pepper
- ¼ teaspoon Ancho chili powder optional, for heat
- ⅔ cup Sour cream plus extra for topping
- Shredded cheddar cheese, chives, more bacon optional toppings
Instructions
Pressure Cooker Instructions
- Cook bacon in a pressure cooker pot over medium heat until crisp. Remove and set aside, keeping the fat.
- Add butter to bacon fat and melt. Stir in chopped onion and cook for 5 minutes until translucent.
- Add garlic and cook 1 minute, stirring constantly.
- Sprinkle in flour and stir while cooking another 1–2 minutes.
- Stir in chicken broth slowly, then add diced potatoes. Bring mixture to a boil.
- Seal lid and pressure cook for 8 minutes on high. Let naturally release for 10 minutes after.
- Open lid carefully. Use potato masher or immersion blender to mash half the potatoes.
- Stir in milk, heavy cream, and salt. Simmer a few minutes uncovered. Adjust seasoning as needed.
- Finish by stirring in sour cream and reserved bacon. Serve with toppings as desired.
