The Ultimate Creamy Potato Soup
A rich and creamy loaded potato soup made in the pressure cooker with crispy bacon, cheddar cheese, and tender gold potatoes. The ultimate comfort soup with simple ingredients and bold flavors.
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.
Video
Notes
Store leftovers in airtight containers. Soup thickens in fridge — stir in milk when reheating. Freezes well too. For a spicier soup, increase ancho chili powder or add cayenne pepper.