Description
A creamy and hearty soup made with potatoes, cheese, bacon, and green onions, cooked quickly in an Instant Pot.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Add diced potatoes and chicken broth to the Instant Pot.
- Close the lid and set to Manual High Pressure for 10 minutes.
- Quick release the pressure when done.
- Use a potato masher to partially mash the potatoes.
- Stir in heavy cream, cheese, salt, pepper, and garlic powder.
- Serve topped with bacon and green onions.
Notes
- For a thicker soup, mash more potatoes.
- Substitute milk for heavy cream if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg