Potato Soup

_ Ingredients

1large yellow onion, chopped (about 1 cup)

4slices bacon, diced

2pounds russet potato, peeled and cut into 1/2-inch pieces (about 6

cups)

2cloves garlic, minced

1/4cup sour cream

2green onion, sliced (about 1/4 cup)

4cups Swanson® Chicken Broth

1/2cup shredded Cheddar cheese

_ How to Make It

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.