The Ultimate Creamy Potato Soup
A rich, creamy potato soup loaded with tender potatoes, crispy bacon, and comforting broth — all made faster in a pressure cooker for the perfect cozy meal.
Equipment
- 1 Dutch Oven
- 1 Immersion blender or standard blender
Ingredients
Soup Base
- 6 strips Bacon chopped
- 3 tablespoons Butter salted or unsalted
- 1 Yellow onion medium, finely chopped
- 3 cloves Garlic minced
- ⅓ cup All-purpose flour
- 2.5 lbs Gold potatoes peeled and diced no larger than 1"
- 4 cups Chicken broth
- 2 cups Milk
- ⅔ cup Heavy cream
- 1 ½ teaspoons Salt
- 1 teaspoon Ground pepper
- ½ teaspoon Ancho chili powder
- ⅔ cup Sour cream
- Shredded cheddar cheese, chives, additional sour cream and bacon for topping, optional
Instructions
Instructions
- Cook chopped bacon in the cooker pot over medium heat until crispy. Remove and set aside, keeping bacon fat in the pot.
- Add butter to the bacon fat. Sauté chopped onion until translucent (about 5 minutes), then add garlic and cook 30 seconds more.
- Sprinkle flour in and stir until combined. Cook 1–2 more minutes to remove raw flour taste.
- Slowly add chicken broth, then stir in potatoes, milk, heavy cream, salt, pepper, and ancho chili powder.
- Close the pressure cooker lid. Cook on high pressure for 10 minutes. Quick release when done.
- Use a potato masher or immersion blender to puree about half the soup for creamy texture. Stir in sour cream and reserved bacon.
- Simmer for 15 minutes. Serve hot with desired toppings like cheese, sour cream, bacon, and chives.
Video
Notes
Top with crispy bacon bits, shredded cheese, and a dollop of sour cream. Leftovers can be refrigerated or frozen and reheated with a splash of milk.