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DISCLAIMER: If you are here for a sophisticated recipe, with exact measurements and fancy cooking verbiage, you’re going to be disappointed.
I made this soup barefoot in my kitchen, blasting Ozzy Osbourne, and tripping over dogs.
But I promise, the soup is good. And the soup is EASY. Just don’t tell it’s mama that 😉
So, first of all, I baked my bacon and used the instant pot to hard boil my eggs. I love a good easy button that makes life just a little easier.
Bacon makes everything better. But baking bacon in the oven, and avoiding all the spatter, UGH. Devine. I line a baking dish with aluminum foil, place bacon in the dish, bake for 30-40 minutes at 400 degrees. (Or until done) Then, for this particular recipe, set it on a paper towel lined plate until needed.
Here it is in all it’s beautiful, cooked glory. I miiiiiight have forgotten about it, so I truly don’t know how long I baked it for.
While your bacon is baking, throw as many eggs as you’d like in your instant pot! This is my favorite use of my instant pot. Totally life changing. If you want to read a few other reasons why you need an instant pot, check out this post Instant Pot Post
Set to pressure cook for four minutes. Wah-lah. Your work is done. You can let it pressure release itself, or do a quick release. It doesn’t matter. For this particular one, I was busy chopping, so it pressure released in its own.
Transfer your cooked eggies into a cold water bath so they can cool.
Scrub your potatoes! Scrubbing potatoes is one of my least favorite tasks in making a dish, but I loooove potatoes! So, I have this little spud to help make it not so cumbersome.
I fill the sink with warm water, a capful of thieves fruit and veggie soak (because it makes my life easier) and go to town.
After they’re all clean, I chop them up! You can cut the potatoes however makes your heart sing, and then I place them in water to keep them from getting brown. (My dad taught me that. Do people do that?)
So, actually, I don’t know what I hate more. Washing potatoes or cutting onions. Probably still washing potatoes. I hate onions because they make my eyes buuurrrnnnnn, but if you open a bottle of thieves or clove, it keeps the tears away.
Potatoes chopped, onions cut, eggs are cool. So slice them up too! I like have everything cut before I start anything on the stove, because I’ll get flustered and forget something otherwise.
Sometimes, I even measure spices and liquids beforehand, too. Because your girl is a serious scatter brain.
Add butter and onion to a Dutch oven. I love recipes that start with butter and onion. After 5 or so minutes, add garlic.
Once that has cooked for a few minutes, add flour and stir together.
Next, add liquids, spices, cream cheese and potatoes
Bring to a boil on med/high, stirring every now and then to keep from sticking. Once cream cheese has melted and potatoes are soft, reduce heat.
Add your bacon and eggs, stir to combine and let simmer for 10 minutes.
- 2lbs diced tomatoes
- 2 yellow onions, diced
- 4 tablespoons garlic (adjust to your liking)
- 4 cups stock (I used beef stock, use whatever you like or have on hand)
- 1 block cream cheese – 8oz
- 2 cups milk
- 1/3 cup flour
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lb bacon, cooked & chopped
- 5-8 hard boiled eggs, chopped
- 5 tablespoons butter
- Cook bacon and hard boil eggs
- Wash and dice potatoes, chop onion and premeasure ingredients if you’re into making your life super easy
- Place butter and onion in Dutch oven over medium/high heat. Cook 5-10 minutes, until butter is melted and the onions have started to cook
- Add garlic, cook until fragrant. About 3-5 minutes
- Add flour, stir until combined
- Add stock & milk, one cup at a time. Stirring until starting to thicken
- Add potatoes, cream cheese and spices
- Bring to a boil, and cook until potatoes are tender
- Reduce heat, add bacon and eggs and allow to cook for another 5-10 minutes