Ingredients
- 8 slices bacon, chopped (or 2 Tbsp butter + smoked paprika for vegetarian)
- 2 Tbsp unsalted butter (as needed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lb russet potatoes, peeled and ½-inch diced (or Yukon Gold)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk (or 2% for lighter)
- 1 cup half-and-half or 12 oz evaporated milk (stability)
- 1½ cups shredded sharp cheddar, divided (1 cup melt-in + ½ cup topping)
- ½ cup sour cream (or Greek yogurt)
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ tsp paprika or smoked paprika (optional)
- sliced chives/green onion, extra bacon and cheddar (to serve)
Equipment
- 6-qt Instant Pot
- potato masher
- immersion blender (optional)
Method
- Select Sauté. Cook bacon until crisp; transfer to a paper towel–lined plate. Spoon off excess fat, leaving ~1 Tbsp (add butter if needed).
- Add onion; sauté 3–4 minutes. Stir in garlic 30 seconds.
- Add potatoes, broth, salt, and pepper. Scrape bottom to deglaze. Seal and cook 8 minutes (High). Natural release 5 minutes, then quick release remaining pressure.
- Mash some potatoes in the pot (or brief immersion-blend) to thicken.
- Select Sauté—Low. Stir in milk and half-and-half (or evaporated milk). Warm gently; sprinkle in 1 cup cheddar to melt.
- Turn off heat. Stir in sour cream. Taste and adjust seasoning.
- Ladle into bowls; top with bacon, remaining cheddar, and chives.
Nutrition
Calories: 440kcalCarbohydrates: 45gProtein: 17gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 65mgSodium: 980mgPotassium: 950mgFiber: 3gSugar: 6gVitamin A: 750IUVitamin C: 15mgCalcium: 300mgIron: 2mg
Notes
Vegetarian: Omit bacon; use butter/olive oil + smoked paprika for depth.
Gluten-free: No flour needed—potatoes provide body.
Dairy-free option: Use unsweetened oat/cashew milk and omit cheese/sour cream; finish with olive oil.
Food safety: If adding cooked chicken, reheat to 165°F.
Gluten-free: No flour needed—potatoes provide body.
Dairy-free option: Use unsweetened oat/cashew milk and omit cheese/sour cream; finish with olive oil.
Food safety: If adding cooked chicken, reheat to 165°F.
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