4 large russet baking potatoes
3/4 c water
3/4 c chicken broth
1 t Better than Bouillon (chicken base)
1 t salt
1 t black pepper
8 oz, medium cheddar cheese
1 c sour cream
8 slices of bacon, cooked and crumbled
Chives, diced
1-2 c, milk
1. Place insert into pressure cooker.
2. Add water, chicken broth, and better than bouillon to insert and stir.
3. Set pressure cooker to high pressure for 7 minutes.
4. Add salt and pepper to liquids.
5. While liquids are heating; peel and dice potatoes.
6. Add potatoes to insert, stir slightly and lock lid in place.
7. Set pressure cooker to sealing.
8. While potatoes are cooking; grate cheese, dice chives and crumble bacon.
9. When cook time is complete, release pressure using a quick release and carefully remove lid.
10. Stir in sour cream and cheese (reserve a bit of cheese for topping each bowl).
11. Stir to melt, then stir in milk.
12. Using a potato masher, gently mash soup a few times to break up a few potatoes, but not all, leave it chunky.
13. Stir in chives.
14. Ladle into bowls, topping with cheese, bacon and chives.
15. Serve!
NOTE: You can serve this in a bread bowl (hello carbs), substitute turkey bacon if you like, and this refrigerates (and reheats well).