POTATO SOUP FROM INSTANT POTATOES RECIPES

Name: Potato Soup
Prep time: 25 min
Cook time: 36 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices bacon (diced); 1 large yellow onion (chopped (about 1 cup)); 2 cloves garlic (minced); 2 lbs russet potatoes (peeled and cut into 1/2 inch pieces (about 6 cups)); 4 cups Swanson® Chicken Broth; 1/4 cup sour cream; 1/2 cup shredded Cheddar cheese; 2 green onions (sliced (about 1/4 cup))

POTATO SOUP – INSTANT POT RECIPES

Potato Soup – Instant Pot Recipes image

Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.

Provided by Campbell's®

Prep Time 25 minutes

Cook Time 36 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 slices bacon (diced)
1 large yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
2 lbs russet potatoes (peeled and cut into 1/2 inch pieces (about 6 cups))
4 cups Swanson® Chicken Broth
1/4 cup sour cream
1/2 cup shredded Cheddar cheese
2 green onions (sliced (about 1/4 cup))

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.

LOADED BAKED POTATO SOUP – INSTANT POT RECIPES

Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

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