Potato Soup

Name: Potato Soup
Prep time: 25 min
Cook time: 36 min
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))

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Prep Time: 25 minutes

Cook Time: 36 minutes

Servings: 6

Cost: $2.71 /serving

Author : Campbell's®

Ingredients

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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 Broth1/4 cup sour cream1/2 cup shredded Cheddar cheese2 green onions (sliced (about 1/4 cup))

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.