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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon butter
2 slices bacon, halved
½ cup chopped onion
1½ pounds russet potatoes (2 large), peeled and diced
2 cups low-sodium chicken broth
½ cup sour cream
½ cup shredded extra-sharp Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper
¼ cup scallion greens or chives
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 ¼ cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining ¼ 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.
87 calories;4 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 3 g protein; 10 mcg folate; 11 mg cholesterol; 1 g sugars; 0 g added sugars; 121 IU vitamin A; 3 mg vitamin C; 45 mg calcium; 1 mg iron; 146 mg sodium; 255 mg potassium
Carbohydrate Servings: ½
Exchanges: 1½ fat, 1½ starch, ½ high-fat protein, ½ vegetable