Instant Pot Creamy Bacon, Cheddar & Potato Soup

With the cold weather having arrived and our heating bills in England going way up it is officially soup season. This soup is hearty, creamy and perfect for a meal all in itself. I serve it with a cheese toastie (grilled cheese for my North American friends) for an easy meal that is filling and delicious.

Prep time is very minimal and lasts for a few days in the fridge for multiple meals and great for leftovers just heat up on the stove and serve with cheese toasties or french bread.

Prep Time

20 Minutes

Cook Time

40 Minutes

Total Time

1 Hour

Ingredients & Tools

Instant Pot

1 Tub of Cream Cheese

8 Small to Medium Potatoes, Peeled and Chopped

1 Onion, Diced

3 Cloves of Garlic, Finely Chopped

6 Slices of Bacon, Crumbled

Kosher Salt to Taste

Ground Pepper to Taste

4 Cups of Chicken Broth

1 Cup of Whole Milk

2 Tablespoons of Cornstarch

Cheddar Cheese, Shredded

Instructions

• Cut cream cheese into small cubes and set to one side. The cream cheese should be room temperature once added into the pot at the end of cooking time.

• Dice the onion, chop the garlic put to the side.

• Peel and chop the potatoes into desired size and put to the side.

• Set the Instant Pot to Sauté and tear the bacon in half and place into the Instant Pot. Cook until the bacon is browned flipping halfway through about 6-8 minutes total. Transfer the bacon to a plate and drain the bacon fat until 2 tablespoons of bacon fat remain.

• Add the onion and garlic to the Instant Pot along with the salt and pepper. Cook on the Sauté function until softened, about 5 minutes. Stir occasionally.

• Add the potatoes and chicken broth. Ensure that all ingredients are submerged in the broth.

• Lock the lid on the Instant Pot and make sure the valve is set to seal. Set to cooker on high pressure for 10 minutes.

• For the time being add the milk and cornstarch to a bowl and stir until cornstarch is dissolved. Shred the cheddar cheese and crumble the bacon.

• When the cook time is up, let the pressure release naturally for 10 minutes then quick release any remaining pressure. Remove the lid but be careful!

• Turn on the Sauté function once more and bring the soup to a simmer. Whisk the milk and cornstarch mixture, most of the cheddar cheese & bacon as well as the cream cheese into the pot. Simmer until the soup has thickened and the cheddar cheese & cream cheese cubes have melted.

• Turn off the Instant Pot and let cool and thicken for 10 minutes.

• Serve into bowls and top with cheddar cheese and bacon crumble.

Enjoy and Happy Hygge!