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.