You catch the smell through the steam vent and suddenly you are starving. The scent of smoky bacon mixed with melted cheddar is just kinda pulling you into the kitchen. You sense the warmth already waiting for you as the pressure cooker hisses its quick release.
That smell, it reminds you of cozy nights with hearty soups and crusty bread. You recall every bite of cheddar gooey and rich, the way the potatoes melt against your tongue. You know this one is gonna hit the spot.
As the valve hisses and the lid lifts, you see the thick soup bubbling with bacon bits and onions floating where you stirred last. You feel the depth of broth that took no time but tastes like it simmered all day. This is the kinda meal that fills you up and makes you forget the rest of your busy day.
The Truth About Fast Tender Results
- Pressure cookers give you serious broth depth real quick, letting those potatoes soak up all the chicken base flavor.
- Using cold water helps control the cooking time, so you get that perfect tender pull, not mushy potatoes.
- Quick release lets you stop the cooking at just the right point, so nothing gets overdone, especially your cheddar melting later.
- The natural release can be handy when you want the flavors to meld, but for this recipe you gotta keep it brisk with quick release.
- Bacon fat sautéing your onions boosts that deep smoky flavor much faster without extra wait.
All the Pieces for This Meal
- 6 cups Idaho potatoes, peeled and diced into small cubes. You want 'em uniform for even cooking.
- 6 cups cold water it's key for the pressure cooker timing.
- 3 tablespoons chicken base, this is what gives your broth that rich background taste without fuss.
- ½ pound bacon, diced and crisped just right, because obviously bacon makes everything better.
- 2 tablespoons bacon fat saved from cooking, it s liquid gold for sauteing your onions later.
- 1 large white onion, chopped small so it blends well and softens just the right amount.
- 2 bay leaves, don t forget these! They add that subtle herby note you just can t get from soup powders.
- 5 ½ cups shredded cheddar cheese, heaps of it for all that cheesy, creamy goodness.
- 1 cup table cream, for richness and smooth texture makes the soup feel fancy but it s super simple.
- 4-6 small round sourdough bread loaves, hollowed out to serve as your edible bowls. Crispy crust meets creamy soup. Yum.
Your Complete Cooking Timeline
- Start by peeling and dicing your Idaho potatoes. Keep the cubes kinda small so they get soft quick and even under pressure.
- Put those potatoes in your pressure cooker with 6 cups cold water and the chicken base. Seal the lid tight and set to cook high pressure for about 10 minutes.
- While that s going, dice the bacon and fry it in a skillet over medium heat until crispy. Then scoop it out and keep it on a paper towel.
- Save 2 tablespoons of the bacon fat leftover in the skillet. Toss in your diced onion and s e2te until translucent with a little golden edge, about 5 minutes. This adds a smoky sweetness you re gonna love.
- Use quick release on the pressure cooker once the timer s up, listen for that valve hiss that lets steam escape fast.
- Add the sautéed onions, bay leaves, and crispy bacon right into the soup pot. Give it a good stir and simmer with lid off for 10 minutes to let flavors meld.
- Stir in your shredded cheddar cheese and table cream until the cheese melts completely and the soup looks creamy and smooth. Season with salt and fresh cracked pepper to taste.
- Cut the tops off your sourdough loaves and scoop out the soft insides to make bowls. Ladle that hot soup inside and serve up fast before the crust gets soggy.
Quick Tricks That Save Your Time
- Dice potatoes the night before so you can speed start dinner without the peeling and chopping hassle.
- Cook bacon together with onions in one skillet if you wanna save on cleaning, just keep stirring so onions don t burn.
- Use pre-shredded cheddar if you re really pressed for time, but fresh shredding melts better and tastes fresher.
- Hollowing out bread ahead? Pop them in a low oven to dry them out so they hold up longer when filled with soup.
What It Tastes Like Fresh From the Pot
Right when you scoop your first spoonful, you get that warm hug from thick creamy soup. The smooth potatoes and silky cream blend perfectly with sharp cheddar that melts on your tongue fast.
The salty crunch of crispy bacon pops throughout, giving every bite a little surprise oomph. You feel the deep smoky notes that bacon fat added during the onion sauté, keeping it cozy and rich.
This soup s broth depth hits like a slow-cooked dish, even though it was ready quick. The bay leaves kick in a tiny herby whisper that just rounds everything out perfect for that homemade comfort meal feeling.
Making It Last All Week Long
- Refrigerate in airtight containers for up to 4 days. Just reheat on stove with a splash of water or cream to loosen it back up.
- Freeze leftovers in portion sized containers for up to 3 months. Thaw in fridge overnight before reheating slow and low.
- If you wanna save your bread bowls, keep them separate and toast them just before serving to restore that crisp crust.
- For easy grab-and-go, ladle soup into mason jars and freeze flat. Just pop out and microwave when hunger strikes.
What People Always Ask Me
- Can I make this soup vegetarian? Yeah, you can swap chicken base for veggie broth and skip the bacon. Use smoked paprika or liquid smoke to keep that smoky vibe.
- Will the potatoes get mushy in the pressure cooker? Not if you re dicing them small and doing the quick release right when time s up. That tender pull should be perfect every time.
- How do I keep the bread bowl from getting soggy? Hollow m m9em m m m m9em m m m9em m9em m m m m m m m m9em well and toast or dry in the oven a bit before filling. Also eat soon after filling, it doesn t wait well.
- Can I use regular cream instead of table cream? Yep, any heavy cream or half and half works well to get that rich texture.
- Do I need to use bacon fat separately? It helps build flavor quick but if you wanna skip it just sauté onions in butter or oil.
- How do I reheat leftovers without losing soup texture? Warm gently on stove stirring often and add a lil splash water or cream if it gets too thick.
Finishing Touch
Potato Bacon Cheddar Soup in Sourdough Bread Bowls
This hearty pressure cooker potato bacon cheddar soup is creamy, smoky, and perfect for cozy nights—served in crusty sourdough bowls for extra indulgence.
Equipment
- 1 Pressure cooker
- 1 Skillet
- 1 Mixing spoon
Ingredients
Main ingredients
- 6 cups Idaho potatoes peeled and diced small
- 6 cups cold water
- 3 tablespoons chicken base
- ½ pound bacon diced and crisped
- 2 tablespoons bacon fat reserved from cooking
- 1 large white onion chopped small
- 2 bay leaves
- 5 ½ cups shredded cheddar cheese
- 1 cup table cream
- salt and black pepper to taste
- 4-6 sourdough bread loaves hollowed out for bowls
Instructions
Instructions
- Peel and dice the Idaho potatoes into small cubes.
- Place potatoes, cold water, and chicken base into the pressure cooker. Seal and cook on high pressure for 10 minutes.
- Meanwhile, cook diced bacon in a skillet until crispy. Remove and drain on paper towel.
- Reserve 2 tablespoons bacon fat and sauté chopped onions until soft and golden, about 5 minutes.
- Use quick release on the pressure cooker to stop cooking immediately.
- Add sautéed onions, bay leaves, and crispy bacon to the soup pot. Simmer uncovered for 10 minutes.
- Add shredded cheddar cheese and table cream. Stir until cheese fully melts and soup becomes creamy. Season with salt and pepper.
- Cut tops off sourdough loaves and hollow out the centers to make bread bowls.
- Ladle soup into bread bowls and serve hot.
Notes
Top soup with extra cheese and chopped bacon for garnish. Store leftovers refrigerated and reheat gently with added water or cream if needed.