Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and cook the bacon until crispy, about 6 minutes. Remove with a slotted spoon and set aside; leave the rendered fat in the pot.
- Add the butter, onion, and garlic to the pot and sauté until translucent, about 3 minutes.
- Add the potatoes, broth, salt, and pepper. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 12 minutes. Allow a 5-minute natural release, then quick-release any remaining pressure.
- Using an immersion blender, partially blend the soup — leave some potato chunks for texture.
- Stir in the milk, cream, cheese, and sour cream until smooth.
- Serve hot, topped with the reserved bacon, extra cheese, chives, and a dollop of sour cream.
Nutrition
Notes
Net carbs: 32g per serving (35g total carbs minus 3g fibre).
Pre-shredded cheese warning: Anti-caking agents in bagged pre-shredded cheese leave the soup grainy. Grate a block yourself for the smoothest texture.
Storage: Refrigerator up to 3 days. Soup thickens when chilled — thin with warm milk or broth when reheating.
Reheating: Stovetop over low heat with a splash of milk or broth. Do not boil — cream and cheese will break.
