Smoky bacon flavors this creamy soup filled with tender potatoes. It’s like a loaded baked potato, only it takes about a third of the time to prepare. Jazz it up with your favorite garnishes-more bacon (yes!), extra chives, a dollop of sour cream, and a sprinkling of sharp cheddar are my faves.
SERVES 6
INGREDIENTS:
- 8 bacon strips, cut crosswise into pieces 1-inch wide, for garnish
- 1/2 cup finely chopped sweet onion, such as Vidalia
- 5 medium Yukon Gold or red-skinned potatoes, peeled and cut into 1-inch dice
- 4 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 6 drops of Tabasco or another hot sauce
- Salt (optional)
- 1/4 cup finely chopped fresh chives
INSTRUCTIONS:
- Cook the bacon in the pressure cooker over medium-high heat until it is crisp. Remove half of the bacon and set aside. Drain off all but 2 tablespoons of the bacon drippings in the pan. Add the onion and sauté for 2 minutes to soften. Add the potatoes and stock. Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. In a small bowl, whisk together the flour and 1/2 cup of the cream until smooth. Add the mixture to the soup and bring the soup to a boil. Add the remaining cup of cream and Tabasco, taste for seasoning, and add salt if necessary. Serve the soup garnished with the reserved bacon and the chives
