POTATO SOUP WITH DUMPLINGS RECIPES

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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

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.

CHEESY HAM AND POTATO SOUP – INSTANT POT RECIPES



Cheesy Ham and Potato Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 - 6 servings

Number Of Ingredients 10

2 tbsp butter
1 small onion (finely diced)
4 cups chicken broth (warmed)
3 lbs gold potatoes (cubed)
12 oz cubed ham
1 tsp garlic powder
1/2 tsp pepper
1/2 cup sour cream
2 cups shredded sharp cheddar
Snipped chives and additional shredded cheese for serving

Steps:

  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add potatoes, ham, garlic powder and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
  • When the time is up, quick-release the pressure.
  • Stir the pot ingredients, then add the sour cream and stir until combined.
  • Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  • Adjust seasonings. Top with chives and additional shredded cheese for serving.

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