Chunky Potato Cheese Soup

Creamy Potato Soup loaded with chunky potatoes, bacon, corn and two kinds of cheese. A hearty soup ready in just minutes in the pressure cooker.

Baked Potato Soup is one of our favorites soup recipes. It’s a great recipe, especially if you’re having baked potatoes a day or two before and remember to bake a few extra for this soup. But if you want make it without baking the potatoes, this pressure cooker recipe is a great option.

The first time I made this soup in the pressure cooker, I cooked the potatoes in the chicken broth. It changed the texture of the soup and it wasn’t as smooth and creamy as the original recipe. So I decided to cook the potatoes in a steamer basket instead.

Laura, Hip Pressure Cooking recommended a Silicone Steamer Basket for use in electric pressure cookers. I’d been thinking about getting a steamer basket for cooking veggies, so I bought the one she recommended, and it worked perfectly to steam the potatoes for this recipe.

Cooking the potatoes in the steamer basket on top of the onions, broth and spices infused the potatoes with the great flavor of the soup, without breaking down the potatoes. So the soup was smooth and creamy with firm chunks of potato. A perfect potato soup.

Chunky Potato Cheese Soup

Yield: 6-8 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  • 6 slices crisp-cooked bacon, crumbled

Directions

  1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, and crumbled bacon and heat through but do not bring to a boil.
http://www.pressurecookingtoday.com/2012/10/chucky-potato-cheese-soup/

If you don’t have a steamer basket, Heather, Healthy Family Cookin, posted her technique for “baked” potatoes in the pressure cooker that I’m looking forward to trying some time soon too.




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Comments

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  1. Karen says

    This soup looks and sounds delicious, I am going to try making this in a few days time! thank you for the recipe :)

  2. says

    Barbara, your steamer basket looks great! You’ll be able to try lots of new things with it.

    Very nice recipe and great way to keep the potatoes chunky! Can’t wait to see Heather’s technique again. I have a sack of potatoes in the pantry so your recipe may be just the motivation to get me to make it!

    Ciao,

    L