Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 3 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken bone broth
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Smoked paprika
  • 4 oz full-fat cream cheese, cubed and softened
  • 1 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp sliced green onions or chives
  • 6 tbsp full-fat sour cream

Instructions:

  1. Set the Instant Pot to Sauté (High). Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy and deep brown.
  2. Use a slotted spoon to remove the bacon and set it aside on paper towels. Discard all but 2 tablespoons of the bacon fat from the pot.
  3. Add the diced onions to the remaining bacon fat. Sauté for 3 minutes until translucent and slightly softened. Add the minced garlic and sauté for 1 additional minute until the kitchen smells incredibly fragrant.
  4. Pour in a splash of the chicken bone broth and scrape the bottom of the pot with a wooden spoon to deglaze and release any brown bits (fond). Don't skip this; those bits are pure flavor!
  5. Add the cubed potatoes, remaining chicken bone broth, kosher salt, black pepper, and smoked paprika. Stir to combine.
  6. Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for 8 minutes.
  7. When the cooking cycle is complete, perform a Quick Pressure Release until the steam completely stops hissing. Careful. Carefully open the lid.
  8. Add the cubed cream cheese to the hot soup and stir until completely melted and incorporated. Use a potato masher to mash about half of the potatoes directly in the pot for a thick, creamy consistency.
  9. Stir in the heavy cream and the shredded cheddar cheese until the cheese is melted and the soup is silky.
  10. Serve immediately, garnished with the reserved crispy bacon, sour cream, and green onions.