Ingredients

• 6 slices bacon, cut into 1/2" pieces
• 1 tbsp. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp. fresh thyme leaves
• 2 1/2 lb. russet potatoes (about 5 medium), peeled, cut into 1/2" cubes
• 5 c. low-sodium chicken broth
• 2 tsp. kosher salt
• 1/4 c. (30 g.) all-purpose flour
• 1 1/4 c. half-and-half
• 3/4 c. sour cream, plus more for serving
• 1/4 tsp. freshly ground black pepper
• Shredded cheddar and sliced chives, for serving

Directions

1. Use Sauté to crisp the bacon with oil for about 8 minutes. Remove the bacon, leaving the fat. Soften the onion about 7 minutes, then add garlic and thyme for 1 minute.

2. Add potatoes, broth, and salt. Seal and cook on High Pressure for 8 minutes, then let the pressure release slowly.

3. Whisk flour with half-and-half. Stir it into the soup with sour cream and pepper. Blend partially, keeping some potato pieces.

4. Simmer on Sauté 3–4 minutes to thicken. Serve with bacon, cheddar, chives, and extra sour cream.