Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 4 slices Thick-Cut Smoked Bacon, diced
  • 1 medium Yellow Onion, finely diced
  • 1 stalk Celery, finely diced
  • 2 cloves Garlic, minced
  • 5 pounds Potatoes (Russet or Yukon Gold), peeled and cut into 1-inch chunks
  • 4 cups Chicken Stock (low sodium)
  • 1 teaspoon Dried Thyme
  • 2 large Bay Leaves
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly cracked
  • 2 Tablespoons All-Purpose Flour
  • ¼ cup Cold Milk (whole or 2%)
  • 4 ounces Full-Fat Cream Cheese, cut into cubes, softened
  • ½ cup Heavy Cream

Instructions:

  1. Set the Instant Pot to the Sauté function (Normal). Add the diced bacon and cook until crisp. Remove bacon with a slotted spoon, reserving 1 tablespoon of the rendered fat in the pot. Set the cooked bacon aside for garnish.
  2. Add the butter to the pot. Once melted, add the onion and celery. Sauté for 3–5 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Turn off the Sauté function. Pour in about ¼ cup (60 ml) of the chicken stock. Use a wooden spoon to scrape up any browned bits (the fonds) stuck to the bottom of the liner—this is crucial for flavour and preventing a 'Burn' warning.
  4. Add the cubed potatoes, the remaining chicken stock, thyme, bay leaves, salt, and pepper to the Instant Pot. Stir gently to combine.
  5. Secure the lid and ensure the venting knob is set to Sealing. Select Pressure Cook (Manual) on High Pressure for 10 minutes.
  6. Once the 10-minute cycle is complete, allow a 10-minute Natural Pressure Release (NPR). After 10 minutes, manually switch the vent to Venting (Quick Release, QR). Carefully remove the lid. Discard the bay leaves.
  7. Use a potato masher to mash about half of the potatoes directly in the pot. This creates a thick, rustic texture. (Use an immersion blender sparingly for a smoother soup.)
  8. In a small bowl, whisk together the cold milk and flour until a smooth slurry forms.
  9. Switch the Instant Pot back to the Sauté function (Low setting). Pour in the flour slurry. Stir constantly until the soup begins to bubble gently and thickens, about 2–3 minutes.
  10. Turn off the Instant Pot (cancel Sauté). Stir in the cubed cream cheese until fully melted and incorporated. Finally, stir in the heavy cream. Taste and adjust seasoning (salt and pepper) as needed.
  11. Ladle the hot soup into bowls and garnish with reserved bacon bits, shredded cheese, and chives, if desired.