Potato Soup with Onions & Cheddar

This potato soup uses a pressure cooker to get tender, stock-soaked potatoes and sweet pearl onions in just 5 minutes of cook time. Once the lid comes off, sharp cheddar gets stirred in over low heat until the whole pot turns thick, creamy, and golden.

The base builds flavor fast: garlic, celery, and scallions sauté in butter before the potatoes and pearl onions go in with beef stock. That savory stock is what gives this soup more backbone than typical cream-based potato soups. The cheddar melts in at the end, so it stays smooth and doesn’t break.

Add the parsley in two stages, as directed. The first batch simmers under pressure and flavors the broth; the second goes in at the end for color and freshness.

Kitchen Tips

• Stir the cheese in gradually over low heat. High heat causes cheddar to seize up and get grainy instead of melting smoothly.
• Use sharp or extra-sharp cheddar. Mild cheddar melts fine but won’t stand up to the beef stock and onions.
• The milk is optional, but it rounds out the texture if you want a creamier bowl. Add it before the cheese.
• Pearl onions hold their shape under pressure and add pops of sweetness throughout. Frozen peeled pearl onions save significant prep time.

Variations

• Bacon loaded: Top each bowl with crumbled bacon and extra shredded cheddar for a loaded baked potato vibe.
• Broccoli cheddar: Add chopped broccoli florets after releasing pressure and simmer until just tender before adding the cheese.
• Stovetop method: No pressure cooker? Simmer covered on the stovetop for 25-30 minutes until potatoes are fork-tender.