Name: Pressure Cooker Cheesy Potato Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 tbsp butter; 1 yellow onion (chopped); 1 celery stalk (chopped, optional); 3 cloves of garlic (minced); 5 cups chicken broth; 2 ½ lbs potatoes (peeled and diced); 1 tsp sea salt; ½ tsp seasoning salt; ½ tsp black pepper; ¾ cup half and half cream; ⅓ cup milk; ¼ cup all-purpose flour; 2 cups cheddar cheese (shredded); 6 slices bacon (cooked and crumbled); shredded cheddar cheese (for garnish, optional); cooked and crumbled bacon (for garnish, optional); sliced green onions (for garnish, optional)

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You are going to love this Potato Soup because it is creamy, cheesy, and cooked in the pressure cooker for a quick and easy to prepare soup!

Potato soup is one of the most popular soups in North America. A popular choice at many restaurants, but have you ever made potato soup from scratch before? Better yet, in your pressure cooker? If not, then this recipe is a must make for you.

This creamy, cheesy potato soup is cooked in the pressure cooker and tastes like a loaded baked potato in soup form! Loaded with potatoes, cheese, crisp bacon, and a sprinkle of chives on top makes it the perfect comfort food to end the winter season.

This soup is probably my favourite soup, with my Broccoli Cheddar Soup very close behind.

Before we dive into the how to of making this soup, let’s answer a few of your most common questions.

What kind of potatoes are best for soup?

Red, and yellow potatoes work well in soups. They are both called waxy potatoes which hold their shape well in soups. Red waxy potatoes have thin skin and are high in moisture and low in starch. Yellow potatoes are also high in moisture and medium in starch.

Can you put raw potatoes in soup?

Yes! That is actually the preferred way of cooking them. Place them in raw and let the soup simmer or pressure cook in the process. I use raw potatoes in my Hamburger Soup recipe as well.

How do you thicken Potato Soup?

For this recipe I use a combination of milk and flour to thicken. The flour is what helps to thicken this soup up. It is imperative to mix it well into the milk to make a ‘slurry’ to get rid of any lumps. Also, make sure the pressure cooker is turned off while you add it because if it is too hot it can start to cook before being mixed in. Read on for the full instructions below!

Pressure Cooker Potato Soup

Cook and crumble 6 slices of bacon, and set aside. Cook extra if you want to use as a garnish after the soup is done cooking.

Add 2 tablespoons of butter to the bottom of your pressure cooker. When melted add 1 chopped yellow onion and 1 small celery stick and cook for 3-4 minutes. Add in 3 cloves of minced garlic and cook for an extra minute.

Add 5 cups of chicken broth, 2.5 lbs of peeled and diced potatoes, 1 teaspoon of sea salt, 1/2 teaspoon of seasoning salt, 1/2 teaspoon of black pepper, and stir well.

Assemble pressure lid, making sure the pressure release valve is set to the SEAL position. Select PRESSURE and cook on HIGH for 10 minutes.

When pressure cooking is complete, quick release the pressure by moving the pressure cooker valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Stir together in a small bowl 3/4 cups of half and half cream, 1/3 cup of milk, and 1/4 cup of all-purpose flour, making sure no lumps of flour remain. Stir the mixture into the soup until fully incorporated.

Select SEAR/SAUTE and set to MD. Stir the soup until thickened, then stir in 2 cups of shredded cheddar cheese, and the cooked and crumbled bacon.

Serve in bowls and garnish with extra cheddar, bacon, and sliced green onions if desired.