This creamy potato soup is loaded with bacon, sour cream, cheese, and chives and comes together in minutes in the Instant Pot!
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
1/2 pound of bacon, diced
3 pounds baby gold potatoes, peeled and roughly chopped
32 ounces chicken broth
1/2 teaspoon sea salt
8 ounces sour cream
juice of one lemon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
4 ounces sour cream
1/2 cup cheese
2 tablespoons chopped chives
Set Instant Pot to ‘saute’ mode and add bacon pieces. Cook for about 5 minutes until bacon is crispy and fat is fully rendered. Turn off the pot and remove bacon and excess bacon grease, leaving 1-2 tablespoons.
Add the potatoes, chicken broth, and salt to the Instant Pot. Place the lid on the pot and ensure the pressure valve is closed. Press the ‘manual’ button and set to cook for 15 minutes. The pot will have to come up to pressure and then the countdown will begin.
Once the timer goes off, manually release the pressure valve carefully. Once the pot has stopped releasing steam, open the lid.
Remove about half of the potatoes from the pot and place in a medium sized bowl.
Puree the remaining potatoes and broth with an Immersion Blender. Then, stir in the sour cream, lemon juice, and remaining seasonings.
Stir in the cooked bacon pieces and potatoes, then taste for seasoning and add more if needed.
Serve alongside additional sour cream, cheese, and chives for topping.
For dairy free:
Substitute with Paleo sour cream recipe from the Fed & Fit Book and top with nutritional yeast for a cheesy flavor.
To make in the slow cooker:
Crisp bacon on the stove in a pan over medium-high heat. Remove bacon and set aside. Add 1-2 tablespoons bacon grease to slow cooker along with potatoes, chicken broth, and salt.