Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings--bacon, scallions and melted Cheddar cheese. Source:, August 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.

  • Release the pressure. Puree the soup with an immersion blender until almost smooth, but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).


Equipment: Electric pressure cooker (multicooker)

To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition Facts

87 calories; 4.1 g total fat; 2.1 g saturated fat; 11 mg cholesterol; 146 mg sodium. 255 mg potassium; 10 g carbohydrates; 0.8 g fiber; 1 g sugar; 3.2 g protein; 121 IU vitamin a iu; 3 mg vitamin c; 10 mcg folate; 45 mg calcium; 1 mg iron; 14 mg magnesium;