Description
A velvety, rich, and comforting soup made with russet potatoes, roasted garlic, sharp cheddar, and crispy bacon. This recipe is perfect for busy weeknights and can be made quickly in an Instant Pot or on the stovetop.
Ingredients
Scale
- 2 pounds Russet Potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion, finely diced
- 3–4 cloves Garlic, minced
- 4 cups Chicken or Vegetable Broth (low-sodium)
- 1/2 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese, shredded
- 4–6 strips Bacon, cooked and crumbled
- 2–3 stalks Green Onions, sliced
- 1/2 cup Sour Cream, for serving
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Paprika
- Salt and Black Pepper to taste
Instructions
- Prepare the potatoes by peeling and cubing them into 1-inch pieces. Rinse in cold water to remove excess starch, then drain and set aside.
- If using an Instant Pot, select the ‘Sauté’ function. Melt the butter and add the diced onion with a pinch of salt. Cook until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Add the drained potatoes, thyme, and paprika to the pot. Stir to coat. Pour in the broth, ensuring potatoes are submerged. Secure the lid, set valve to ‘Sealing’, and cook on High Pressure for 10 minutes. Allow for a 10-minute natural release.
- Once pressure is released, open the lid. Use an immersion blender to puree about one-third of the soup to thicken the base, or mash some potatoes with a fork.
- Stir in the heavy cream and shredded cheddar cheese. Cook on ‘Sauté’ or low stovetop heat, stirring constantly, until cheese is melted and soup is heated through. Do not boil.
- Season with salt and black pepper to taste. Ladle into bowls and top with crumbled bacon, green onions, and a dollop of sour cream. Serve immediately.
Notes
If the soup is too thick, add more broth gradually. If too thin, simmer longer or add a cornstarch slurry. When adding dairy, keep heat low to prevent curdling. For a vegetarian version, omit bacon and use vegetable broth. For a vegan version, use olive oil, coconut cream, and vegan cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
Keywords: creamy baked potato soup, instant pot soup, comfort food, winter soup, easy dinner, potato soup recipe