Pressure Cooker Potato Soup

An almost ethereally creamy potato soup that goes from ingredients to table in under 20 minutes! This simple soup is so incredibly easy to make, and the pat of cream cheese added at the end feels decadent but gives real body to the soup. Top this soup with finely diced crispy bacon and a handful of snappy green onions!

Ingredients:

• 2lb russet potatoes, peeled
• 2-3 cloves garlic, minced
• ½ cup chopped leeks, whites, and tender parts of greens only (about 1 large leek)
• 1 cup chicken or vegetable broth
• 1 cup water
• 3-4 strips of bacon
• ½ cup milk
• 3oz cream cheese, softened
• 2-3 green onions, green part only, diced

Prep Ahead:

1. Fry the bacon crispy, and let the bacon drain on a paper towel-lined plate. When the bacon is cool enough to handle, chop it finely and transfer to a resealable bag or container.
2. Mince the garlic. Clean and roughly chop the leeks. Transfer the garlic and the leeks to a resealable bag or container.
3. Dice the green onions and transfer them to a resealable bag or container. 

The bacon, leeks, and green onions will store in the fridge for up to 1 week. 

Prepare From Prepped:

1. Peel the potatoes and place with the garlic, leeks, broth and water to the pressure cooker. 
2. Close and lock the lid, then set to cook for 10 minutes. 
3. After the pressure cooker’s time is up, let the potatoes finish cooking with a natural release. 
4. Remove the lid and add the milk and cream cheese. 
5. Blend the potato soup until smooth. This can be accomplished right in the pressure cooker pot with an immersion blender, or you can transfer the contents of the pot to a blender or food processor and blend til smooth., working in batches if necessary. 
6. To serve, ladle the blended soup into bowls and top with bacon and green onions.

Make From Fresh:

1. Add the peeled potatoes, garlic, leeks, broth, and water to the pressure cooker. 
2. Close and lock the lid, then set to cook for 10 minutes. 
3. Fry the bacon crispy, and let the bacon drain on a paper towel-lined plate. When the bacon is cool enough to handle, chop it finely and set aside. 
4. After the pressure cooker’s time is up, let the potatoes finish cooking with a natural release. 
5. Remove the lid and add the milk and cream cheese. 
6. Blend the potato soup until smooth. This can be accomplished right in the pressure cooker pot with an immersion blender, or you can transfer the contents of the pot to a blender or food processor and blend til smooth., working in batches if necessary. 
7. To serve, ladle the blended soup into bowls and top with bacon and green onions.