Ingredients and Weight:
- 3 pounds russet potatoes, peeled and cubed
- 8 ounces thick-cut bacon, chopped into 1-inch pieces
- 1 medium onion, chopped
- 3 cups chicken broth
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Turn on the Instant Pot to the "Sauté" setting. Add the bacon and cook until crispy.
- Remove the bacon from the pot and set aside.
- Add the onion to the pot and cook until softened about 2 minutes.
- Add the potatoes and cook, stirring occasionally, for 3 minutes.
- Stir in the chicken broth, milk, and heavy cream.
- Secure the lid on the Instant Pot and set to "Manual" high pressure for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Puree the soup using an immersion blender or transfer to a regular blender and puree until smooth.
- Stir in the reserved bacon, cheddar cheese, and Parmesan cheese. Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 20 grams
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and velvety
- Rich and savory
- Loaded with potatoes and bacon
- Perfect for a cold winter day
User Comments:
- "This soup is so creamy and delicious. The bacon adds the perfect smoky flavor."
- "I love the simplicity of this recipe. It's quick and easy to make, but still tastes like it came from a fine dining restaurant."
- "The cheddar and Parmesan cheeses add the perfect amount of flavor and richness. This is now my go-to potato soup recipe."
Special Precautions and Tips:
- Do not overcook the potatoes. They should be tender but still hold their shape.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be careful not to overfill the blender and always hold the lid firmly in place.
- Serve the soup immediately or store it in the refrigerator for up to 3 days. Reheat over medium heat before serving.
