Instant Pot Potato Bacon Soup
606kcal
Ingredients
- 2.5 pounds of red potatoes or yukon (medium starch) or russet (high starch). (peeled and chopped in big chunks)
- 1 medium yellow onion (chopped)
- 4 garlic cloves (minced)
- 2 cups low sodium broth (chicken or vegetable)
- 1½ cups sour cream
- 1 cup milk
- 1 pound bacon slices (chopped)
- salt and pepper to taste
Toppings:
- chopped green onions
Method
- Press the "Sauté" setting. Cook the bacon until they are crispy. Remove the bacon bits from the pan and leave ¼ cup of bacon grease in the pot.
- Add chopped onions and cook until translucent. Add garlic and stir for 15 seconds. Turn off the"Sauté" setting.
- Add potatoes and broth. Scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
- Select the "Manual" setting and adjust it to "10 minutes". When cooking is complete, use a natural release to depressurize then open the lid.
- Select the "Warm" setting. Transfer ⅔ of the soup to a blender and puree it. Return the pureed soup to the IP and stir.
- Select the "Saute" setting. Bring soup to a simmer. Add sour cream, bacon pieces, and milk. Keep stirring until well combined and until you reach the desired consistency. Don't let it boil, or the dairy will curdle. Add salt and black pepper if needed.
- Serve with fresh herbs (green onion) and bacon bits if you reserved some for garnish.
Nutrition
Calories606kcalCarbohydrates38gProtein17gFat43gSaturated Fat18gCholesterol84mgSodium623mgPotassium1247mgFiber4gSugar7gVitamin A465IUVitamin C19mgCalcium143mgIron2mg