Ingredients

• 1 tbsp olive oil or butter
• 4 slices bacon, chopped (or ½ cup diced ham)
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled & cubed (~6 cups)
• 4 cups chicken broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt & black pepper to taste
• ½ cup heavy cream or whole milk
• 1½ cups shredded cheddar cheese

For topping:
• Extra shredded cheese
• Crispy bacon bits
• Chopped green onions
• Sour cream or chives

Instructions

Sauté: Set Instant Pot to Sauté mode. Add oil and bacon; cook until crisp. Remove half for garnish; leave drippings in pot.
Add onion; cook 3–4 min until soft. Stir in garlic; cook 30 sec.
Pressure cook: Add potatoes, broth, thyme, paprika, salt, and pepper. Stir well.
- Secure lid, set valve to Sealing.
- Cook on Manual/Pressure Cook (High) for 8 minutes.
Natural release 5 minutes, then quick release remaining pressure.
Blend (optional): For creamy texture, use an immersion blender to purée ⅓–½ of the soup (or transfer 2 cups to a blender, then return).
Finish: Stir in cream and cheddar until melted and smooth. Taste and adjust seasoning.
Serve hot, topped with reserved bacon, cheese, green onions, or a dollop of sour cream!