Potato Soup with Bacon and Cheddar

Chef Emeril Lagasse

You could almost call this “baked potato soup,” but I didn’t, since in that case you’d have to use your oven. Here you get all the flavors simmered away in your multi-cooker in just under an hour. This soup is hearty enough on its own, but you could easily stir in baby spinach at the end to boost it with another vegetable, or serve it alongside a salad and roast chicken. Or hey, even a steak.

Makes about 6 servings


  • 4 strips bacon, diced
  • 2 cups chopped yellow onion (about 2 medium onions)
  • ¼ cup minced shallot (about 1 medium shallot)
  • 1 tablespoon minced garlic (about 4 large cloves)
  • 1 ½ pounds Idaho potatoes, peeled and cut into ½-inch chunks, submerged in a bowl of water
  • 1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks, submerged in a bowl of water
  • 1 pound small Red Bliss potatoes, skin on, halved or quartered, submerged in a bowl of water
  • 6 cups homemade chicken stock or packaged low-sodium chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • ¼ teaspoon freshly ground black pepper, plus more for garnish
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 8 ounces sharp cheddar cheese, grated, for garnish


1. Set a multi-cooker to the “steam” program, add the bacon, and cook for 5 minutes, or until it begins to brown. Stir in the onion, shallot, and garlic and cook for 5 minutes longer. Drain the potatoes and add them to the multi-cooker along with the chicken stock, salt, white pepper, and black pepper.

2. Close the lid and cook for about 50 minutes, until the potatoes are tender.

3. Set the multi-cooker to “warm” and stir in the heavy cream and chives. Serve the soup in bowls, garnished with the cheddar and sprinkled with additional chives and black pepper as desired.