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This Instant Pot Potato Soup Is Easy, Creamy, and Loaded with Bacon

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
published Oct 20, 2021
Eat

A duo of milk and cream cheese give this Instant Pot potato soup an irresistible thick and creamy texture, while bacon adds a gentle smoky aroma.

Serves6

Prep15 minutes

Cook40 minutes

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Two bowls of potato soup, topped with bacon, chives, and cheddar cheese
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Between the cold and damp early spring days and the state of world right now, I’ve had a constant craving for simple comfort foods. For me, that means soup. And there is absolutely nothing I find more soothing and comforting than a rich and creamy bowl of thick and hearty potato soup.

This version gets an irresistible thick and creamy texture from a combination of milk and cream cheese, and cooking the vegetables in rendered bacon fat gives the whole thing a subtle, smoky aroma. Since it’s made in the Instant Pot, you can be sure that it’s going to be quick — but you’ll want to wait before digging in, and here’s why.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

For Thicker Potato Soup, Rest Before Serving

One of the most important ingredients for cooking up an extra-thick pot of potato soup is simply time. After the soup is finished cooking, you’ll want to let it rest for at least 10 minutes. The extra time gives the soup a chance to thicken up even more. That way when you’re ready to ladle it into your bowl, it has an extra hearty and rich consistency.

Easy, Creamy Instant Pot Potato Soup

A duo of milk and cream cheese give this Instant Pot potato soup an irresistible thick and creamy texture, while bacon adds a gentle smoky aroma.

Prep time 15 minutes

Cook time 40 minutes

Serves 6

Nutritional Info

Ingredients

  • 4 ounces

    full-fat cream cheese

  • 1

    medium yellow onion

  • 2

    medium stalks celery

  • 3 cloves

    garlic

  • 2 to 2 1/2 pounds

    russet potatoes (about 4 medium)

  • 4 slices

    bacon (about 4 ounces)

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 (32-ounce) box

    low-sodium chicken broth (4 cups)

  • 1 cup

    whole milk

  • 2 tablespoons

    cornstarch

  • 4 ounces

    sharp cheddar cheese, shredded (about 1 cup)

  • 2

    medium scallions

Instructions

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  1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.

  2. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.

  3. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.

  4. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.

  5. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.

  6. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.

  7. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Credit: Kitchn

This post originally ran on Kitchn. See it there: This Instant Pot Potato Soup Is Easy, Creamy, and Loaded with Bacon