Potato Soup

By: Campbell's®

Potato Soup
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Kids, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Ingredient Note: We like to use russet potatoes in this soup because their starchiness provides great body and texture. ","Nutrition Values Per Serving : Calories 232, Total fat 7.8 g, Saturated fat 3.8 g, Cholesterol 22 mg, Sodium 778 mg, Total carbohydrate 31.6 g, Dietary fiber 2.5 g, Protein 9.1 g, Vitamin A 25 %DV, Vitamin C 13 %DV, Calcium 9 %DV, Iron 10 %DV","*Pressure Cook and Manual buttons are interchangeable "]
cuisine icon Keywords
1-2 hours, 6 servings, american, bacon, Campbell's®, contributed, cook 36 min, dinner, easy, garlic, green onions, instant pot potato recipes, instant pot potato soup, instant pot recipes, instant pot soup, kids, large yellow onion, modern, prep 25 min, pressure cook, russet potatoes, sauté, shredded cheddar cheese, soup, sour cream, swanson® chicken broth

prep icon Prep Time
25 min
cook icon Cook Time
36 min

serving icon Servings
6 servings
Ingredients
  • 4 slices bacon
  • 1 large yellow onion
  • 2 cloves garlic
  • 2 lbs russet potatoes
  • 4 cups Swanson® Chicken Broth
  • 1/4 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 2 green onions
Instructions
  • 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.
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