Thursday, January 14, 2021

Recipe - Instant Pot Potato Soup

1/2 bacon bits bag (1/4 cup)
32 oz. box chicken broth
2 cans cream soup
32 oz. bag frozen diced hash brown potatoes
8 oz. block cream cheese, cut into 8 pieces

Place ingredients into pot in order.
Stir together well.  Poke cream cheese underneath.
Cover and set to cook at high pressure for 15 minutes.
Allow pressure to release naturally.

Top with shredded cheese, bacon bits, and sliced green onions if desired.

Additional add-ins suggested in other recipes:  
celery seed
chopped onion
onion powder
chopped, diced celery
thyme

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