Potato Soup Recipe

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Potato Soup Recipe

Ingredients:
1 32 – 48 oz of Chicken broth (depending on thickness)
1 10.5 oz can of Cream of Chicken Soup
1 8 oz Block of Cream Cheese
1 Chicken Bouillon Cube
1 32 oz bag of frozen diced hash browns
2 Cups of Shredded Cheddar Cheese
      2 Cups of White Vermont Cheddar Shredded Cheese
(3 Cups in the soup & 1 cup for topping before eating)
      1 lb Bacon crumbled
(Add ½ lb  Bacon in soup and ½ lb for topping before eating)
       2 Scallions for topping
Salt and Pepper to taste.
 

Directions:
Add chicken broth to Instant pot
Add  Cream of Chicken Soup to broth and mix well
Add Cream Cheese and combine
Add  Chicken Bouillon Cube ]
Next add  frozen diced Hash Browns
Add 2  1/2 cups of shredded Cheddar Cheese 
Add 2 cups of Vermont shredded Cheddar Cheese
Add 1/2 lb bacon to soup mix well
Set cooker on soup for 20 minutes (approx 25 minutes total to cook included the preheat time.)
Add Salt & Pepper to taste

Once done do a quick release stir top with more shredded Cheddar and crumbled Bacon .
Enjoy.


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