2 ½lbsyellow potatoes,peeled, diced into 1-inch pieces
3cupsfreshly shredded cheddar cheeseplus more for garnish
To thicken soup (optional)
sliced green onions, for garnishoptional
Place the instant pot onto the saute setting over medium heat. Once hot, cook the bacon until crispy, stirring occasionally, about 8-10 minutes. Take out the bacon and reserve 1 tablespoon of bacon grease at the bottom of the pot.
Add the onions and cook until softened, stirring occasionally, about 5-8 minutes. Add the garlic and cook until fragrant, 30 seconds.
Add the chicken stock to the pot, scrape off any bits left on the bottom of the pot. Add the potatoes, salt, and pepper.
Click the lid into place, close the valve, and pressure cook on high for 10 minutes. It will take about 12 minutes to come to pressure. Quick-release once it is done cooking.
Mash the potatoes with a potato masher until you get the desired consistency.
Stir in the cheddar cheese, sour cream, and heavy cream. If you like a thicker soup, in a small bowl whisk together the cornstarch and water, stir it into the pot.
Place the pot back on the saute setting over high heat and cook an additional 5 minutes, stirring occasionally, until thickened.
Serve with garnishes of crispy bacon, shredded cheddar cheese and green onions.
I use yellow/gold potatoes in this soup but others can be substituted: russet or red potatoes work as well.
Freshly shredded cheese is best since it melts better. But pre-shedded cheese will work too!
I like to use a mild cheddar in this recipe but you can use sharp or medium if you would like a more potent flavor.
A potato masher is used to mash up the potatoes. You can choose how chunky or creamy you like this. For a super smooth soup, you can also use an immersion blender.
If you find the soup came out too thin, it's an easy fix. Just make a slurry of cornstarch and water (2 tablespoon cornstarch plus 2 tablespoon water whisked together) and stir it in. Turn the pot on the sauté setting. It will begin to thicken. Stir often.
Store bought packaged bacon pieces work well in a pinch.