Ingredients

The following ingredients have 8 Servings
  • 5 Pounds Russet Potatoes (Peeled And Diced)
  • 1 Medium Yellow Onion (Peeled And Diced)
  • 3 Cloves Garlic (Peeled And Minced)
  • 1 1/2 Teaspoons Dried Thyme
  • 1 1/2 Teaspoons Dried Oregano
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 10 Ounces Canned Cream Of Potato Soup ((1 Can))
  • 12 Ounces Canned Evaporated Milk ((1 Can))
  • 1 Cup Half & Half (Or Heavy Whipping Cream)
  • 4 Ounces Cream Cheese (Softened)
  • 1/2 Cup Sour Cream
  • 2 Cups Shredded Monterey Jack Cheese (Or Cheddar Cheese (Reserve Some For Topping))
  • 1 Pound Center Cut Bacon

Instruction

  • Add the potatoes, onion, garlic, thyme, oregano, red pepper flakes, salt, pepper, cream of potato soup, evaporated milk and half & half to the insert of a 6 quart or larger Crock-Pot Express Multi-Cooker. Stir to combine.
  • Place lid on multicooker and lock into place, turn vent to SEALING.
  • Set pressure cooker on MANUAL, HIGH PRESSURE, for 10 minutes. Press START.
  • While your soup is cooking, cook bacon in a frying pan on the stove top until crispy, drain on paper towels and chop. Set aside.
  • When the time is up on the pressure cooker, carefully move the vent to VENTING, making sure to stay clear of the hot steam.
  • Carefully remove the lid and set aside.
  • Stir in the softened cream cheese, sour cream, shredded cheese and chopped bacon (reserving some of the cooked and chopped bacon as a topping if desired). Stir until all the cheese is melted.
  • Ladle soup into bowls and top individual servings with additional shredded cheese and chopped bacon if desired and enjoy!