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Ingredients
 1 tbs butter
 2 rashers bacon, halved
 ½ onion, chopped
 2 large potatoes (around 650-
700g), peeled and diced
 2 cups low-salt chicken broth
 ½ cup sour cream
 ½ cup shredded extra-sharp
cheddar cheese, divided
 ½ tsp salt
 ¼ tsp pepper
 ¼ cup chopped scallion greens
or chives
Method
1. Place butter in a pressure
cooker and heat on sauté mode
until melted.
2. Add bacon and cook, turning
occasionally, until crisp. Place
on a paper towel to drain,
leaving the butter and bacon
drippings in the pot. Add onion
to the pressure cooker and
cook, stirring, until it softens.
Add potatoes and broth. Turn
off the heat. Close and lock the
lid. Cook at high pressure for 10
minutes.
3. Release the pressure. Puree the
soup with an immersion
blender until almost smooth,
but still a little chunky. The soup
can be pureed in a food
processor or blender if you don’t
have an immersion blender.
4. Add sour cream and stir until
smooth. Stir in ¼ cup cheese,
salt and pepper. Stir until the
cheese has melted. Serve,
garnished with the crumbled
bacon, the remaining ¼ cup
cheese and scallion greens (or
chives).
Potato Soup
Cooking time: 40m – Serves 5