Servings: 8

4 slices bacon, diced 4 slices bacon, diced
1 large yellow onion, chopped (about 1 cup) 1 large yellow onion, chopped (about 1 cup)
2 cloves garlic, minced 2 cloves garlic, minced
2 pounds russet potato, peeled and cut into 1/2-inch pieces (about 6 cups) 2 pounds russet potato, peeled and cut into ½-inch pieces (about 6 cups)
4 cups chicken broth or bone broth 4 cups chicken broth or bone broth
¼ cup sour cream ¼ cup sour cream
½ cup shredded Cheddar cheese ½ cup shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup) 2 green onion, sliced (about ¼ cup)

Using the Sauté setting, cook the bacon until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat.
Add the yellow onion and cook for 2 minutes, stirring occasionally.
Add the garlic and cook and stir for 30 seconds. Press Cancel.
Add the potatoes and broth.
Lock the lid and close the pressure release valve.
Pressure cook on High pressure, setting the timer to 6 minutes. When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency.
Season to taste. Serve topped with the cheese, bacon and green onion.
Top with additional sour cream, if desired.

I use russet potatoes in this soup because their starchiness provides great body and texture but I have also use Red Creamers successfully.  I use russet potatoes in this soup because their starchiness provides great body and texture but I have also use Red Creamers successfully.