It's the weekend. That means I indulge. It means cocktails, or ice cream, or homemade tortilla chips. It means cinnamon rolls for breakfast, nachos for lunch, steak with a big dollop of herbed butter on top for dinner, and German chocolate cake for dessert. Some people go out to eat on the weekend. I, on the other hand, usually have 3 or 4 decadent, fattening recipes on deck, waiting for a turn to be tinkered with. I don't have TIME to eat out most weekends. I have too many things I want to cook.
Enter this loaded potato soup, and it's carby, calorie-laden goodness. It screams weekend. (It also screams winter, but screw that. That's still a long way away. I can eat soup on a hot day if it's this good.) It's got bacon and butter and cheese and cream. It's terrible for you, and I will not apologize for that. You've been warned. Luckily, after you eat it, you won't care.
Pressure Cooker Loaded Potato Soup
A few notes: I used my 8 quart Instant Pot for this recipe, and it was fairly full. I'm guessing it would all fit in a 6 qt., but it would be a close call. You could cut the recipe in half without too much trouble to make sure it will fit into a 6 qt. cooker if you're concerned about it. (The recipe as written makes a LOT, anyway.) Keep the cooking time the same. This is a lot of liquid, so it will take a few minutes to come to pressure.
1 lb. bacon, diced
4-5 stalks celery, diced
1 medium (or half of a large) onion, diced
5 lbs. red potatoes, scrubbed and cut into small cubes, about 1/4" (you can peel them if you want; I didn't)
4 cups water
4 cups milk
2 tsp. salt
1 tsp. ground black pepper
12 Tbs. (1 1/2 sticks) butter
1 cup flour
2 cups heavy cream
crumbled bacon, shredded cheddar cheese, and sliced green onions for garnish
Add the bacon, celery, and onion to the pressure cooker and turn it to saute mode. Cook until the vegetables are softened and the bacon is cooked through. Add the potatoes, water, milk, salt, and pepper to the pot. Set the cooker to manual on high pressure for 8 minutes.
When the 8 minutes is up, do a natural pressure release for 10 minutes and then vent the remaining pressure. Have a towel handy, because it's a full pot and will probably spit a little bit. During the natural pressure release time, melt the butter in a 10" skillet. Add the flour to the melted butter to make a roux and cook until the mixture bubbles, stirring constantly. Take the roux off heat once it has bubbled for a minute or 2. Once the pressure has released and you can take the lid off of the pot, turn the pot to saute and slowly stir in the roux. (The soup may look a little curdled at this stage; it will come back together after thickening and blending). Cook and stir until the soup thickens, then turn the pot off. Stir in the cream. Use a stick (immersion) blender to blend the soup completely. Serve and top with your desired garnishes. Roll yourself from the table to the couch and spend the next hour or so in a carb stupor.
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