Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp kosher salt
  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • ¼ tsp ground black pepper
  • 6 strips bacon, cooked and crumbled
  • ½ cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Set the Instant Pot to Sauté on medium heat. Melt the butter until foaming, then add the diced onion. Stir frequently for 3–5 minutes until the onion is translucent.
  2. Add the garlic and thyme to the sautéed onions, stirring for 60 seconds until fragrant.
  3. Deglaze the pot by pouring in a splash of broth, scraping the bottom to remove any browned bits. Add the cubed potatoes, the remaining broth, salt, black pepper, and bay leaf.
  4. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 8 minutes.
  5. Perform a Quick Release of the pressure once the timer beeps. Remove the bay leaf.
  6. Use an immersion blender to blend about half of the soup to create a velvety texture while keeping some potato chunks.
  7. Turn the pot back to Sauté on low. Stir in the heavy cream and cubed cream cheese. Stir constantly for 2–3 minutes until the cheese is fully melted and the soup is cohesive.
  8. Serve hot and garnish with cooked crumbled bacon, shredded sharp cheddar cheese, and sliced fresh chives.