Cheddar Potato Soup

That first hiss from the cooker tells you something good is happening. You feel the anticipation build right then. That valve hiss is like a signal that your hard work is about to pay off with all those flavors melding together inside the pot.

With the sealing ring doing its job tight and right, the pressure cooker starts locking in all the goodness. You notice the kitchen starts smelling real cozy, and it kinda feels like dinner's gonna be awesome tonight. You catch that warm scent of onions and bacon already teasing your senses.

As the soup cooks, you sense the pots humming as the pressure builds. You wait for that quick release moment, glad you won't be stuck watching the pot forever. That tender pull from the potatoes will soon show you that creamy comfort is just minutes away.

What Makes Pressure Cooking Win Every Round

• You get your meal done way faster than slow cooking or simmering on the stove. Check our Irish Beef and Guinness Stew for another speedy pressure cooker meal.
• The pressure cooker locks flavors in tight, so every bite tastes rich and full. Explore more depth with our Chicken Philly Cheesesteak recipe.
• You use less energy 'cause it cooks with steam under pressure-that sealing ring's the MVP. Learn techniques in pressure cooker tips.
• Cleanup is a breeze since you cook everything in one pot.
• It's perfect for tender pulls on potatoes, making creamy soup without the wait.

All the Pieces for This Meal

Here's what you gotta have before you start. You'll need 6 strips of uncooked bacon, cut into small pieces since that crispy bacon is your soup's crunch.

Grab 3 tablespoons of butter-unsalted or salted works just fine for richness. One medium yellow onion, chopped good and fine, about 1.5 cup or 200 grams, is gonna bring sweetness.

Don't forget 3 large garlic cloves, minced for that punch. ⅓ cup of all-purpose flour helps thicken things up.

For the main star, 2 ½ pounds of gold potatoes, peeled and diced into no bigger than 1 inch pieces is your creamy base. You'll pour in 4 cups of chicken broth and 2 cups of milk for a silky vibe.

Add ⅔ cup heavy cream to kick up the richness. Season with 1 ½ teaspoons salt, 1 teaspoon ground pepper, and ¼ to ½ teaspoon ancho chili powder to give the soup a little unexpected kick.

Lastly, ⅔ cup sour cream folds in a tangy creaminess, and you can top things off with shredded cheddar cheese, chives, more sour cream, and bacon if you like.

How It All Comes Together Step by Step

First thing, in a large pot or Dutch oven, cook the bacon over medium heat until it gets crispy. Then scoop it out and drain on some paper towels, but leave all that bacon fat in the pot-no waste here.

Next, toss in the butter to melt it right in that bacon fat over medium heat. Then you add your chopped onion and sautate until it's nice and translucent, about 5 minutes.

Now stir in the garlic and cook just a minute till you smell that lovely fragrance. Sprinkle the flour over the onions and garlic, and stir it up for 2 to 3 minutes so you don't taste any raw flour.

Gradually pour in the chicken broth while stirring nonstop so no lumps form. Dump in your diced potatoes and sprinkle the salt on top. Turn up the heat to get it boiling.

Once boiling, reduce it down and simmer until the potatoes feel tender when you do that tender pull, about 15 to 20 minutes.

Stir in the milk and heavy cream and gently heat through but don't let it boil. Adjust with more salt and pepper if you need before serving.

Finally, scoop that soup into bowls and top with your crispy bacon pieces, shredded cheese, a dollop of sour cream, and some chives for color and flavor.

This hearty soup is ready to warm up your soul and wow your taste buds.

Smart Shortcuts for Busy Days

You gotta love shortcuts when y'all are juggling everything. First, skip peeling by buying pre-peeled potatoes. It might save you some time without losing taste.

Next, get pre-diced onions and minced garlic-they make the prep way easier when your time's tight.

If you're really pressed, use pre-cooked bacon bits from the store. They crisp up quick in the pot, and you still get that smoky crunch.

Last, shelve regular flour for a quick instant thickener mix or cornstarch slurry if you want less fuss when adding creaminess.

Your First Taste After the Wait

That first spoonful feels like a warm hug right in your mouth. The creamy potatoes are soft yet filling, and you notice the depth of flavor from the bacon and onion combo.

There's this subtle heat from the ancho chili powder that sneaks up and makes it interesting without burning you. The sour cream adds a tang that cuts through the richness perfectly.

You'll probably wanna grab a second bowl fast when the cozy flavors hit. It's exactly the kind of comfort that makes you feel real at home even on the busiest days.

Keeping Leftovers Fresh and Ready

Keep your leftover soup in an airtight container in the fridge for up to 3 days. You'll wanna cool it down first before storing.

For longer life, freeze it in smaller portions. Use freezer-safe containers or heavy-duty zipper bags with some air pressed out.

When reheating, thaw overnight in the fridge and warm it gently on the stove so the cream doesn't split.

You can also reheat soup in the pressure cooker using the slow release method to avoid splatters and keep it smooth.

The FAQ Section You Actually Need

• Can I make this soup vegetarian? Yeah, swap out chicken broth for veggie broth and leave out the bacon. You might want to add smoked paprika for that same smoky vibe.
• What if I don't have a quick release valve on my cooker? Then do a slow release on your pressure cooker valve. It takes a bit longer but still works great.
• Can I use other potatoes? You sure can. Russet or Yukon Gold work real good here. Just gotta watch cooking times if they're bigger pieces.
• How creamy does this soup actually get? It's super creamy but not too thick. The mix of milk, cream, and sour cream keeps it velvety without getting gloopy.
• Is it safe to add dairy before pressure cooking? Nope, you add the milk and cream after you release the pressure to keep the texture nice.
• Can I freeze the soup with toppings? Better not. Freeze just the soup, then add bacon, cheese, and sour cream fresh when you reheat for best taste.