POTATO BROTH RECIPES

Steps:

• On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
• Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

Steps:

• Add the hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker
• Pour in the chicken broth
• Mix in the condensed cream of chicken soup, bay leaves, and season with salt and pepper. Cook on low for 6 hours
• 30 minutes before cook time is over, stir in the softened cream cheese and continue cooking for the remaining time