Best Loaded Chunky Potato Soup Recipe with Bacon
Make the whole family excited for dinner time with this homemade chunky potato soup recipe with bacon. This is the epitome of a hearty soup!
Equipment
- Pressure Cooker
- Immersion Blender
Ingredients
- 3 lb Yukon Gold Potatoes, diced
- 1 lb Bacon
- ½ Onion, diced
- 2 Tbsp Garlic, Minced
- 3 Cans Chicken Broth
- ¼ Cup Butter
- 2-3 Tbsp Flour
- 1 Can Evaporated Milk (mixed with the water)
- ½ Can Water (mixed with the evaporated milk)
- 1 Cup Cheese
- 1 Tbsp Chives
- ½ Tbsp Parsley
- ½ Tbsp Salt
- Pepper to taste
- Sprinkle of Paprika
Instructions
- Set your instant pot on the sauté setting.
- Dice your onion and add it to the instant pot.
- Chop your bacon into small 1 inch pieces and add to instant pot to cook.
- When bacon is almost completely cooked through add in your minced garlic.
- Add your diced gold potatoes to the instant pot as well as the chicken broth.
- Cook on the high pressure setting for 8 minutes until the potatoes are tender.
- While the potatoes are cooking, melt butter in a skillet on the stove top.
- Once butter is melted, add in your flour and stir or whisk until the flour is incorporated and no longer raw.
- Continue on to make the roux or gravy/cheese sauce, by adding in your can of evaporated milk and water.
- Stir and cook until the sauce thickens.
- Stir in your shredded cheese until it is melted.
- Stir in your seasonings of salt, pepper, parsley, dried chives and sprinkle of paprika.
- Remove from heat.
- Once your potatoes have finished their cooking cycle in the pressure cooker, safely release the steam and remove the lid. Do not drain the liquid.
- Pour your cheese sauce into your potatoes in broth and stir until incorporated.
- Use an immersion blender to blend down your potatoes to your desired texture, or chunkiness, and further mix your soup.
- Spoon out into your bowl for serving. Top with additional bacon bits, sour cream, cheese, or green onions as you desire.
- Serve and enjoy!