I started doing soup Fridays with a group of my co-workers this winter, and I’ve gotten a lot of great recipes. This one has been my favorite, but the person who made it didn’t follow a recipe. So, I got a list of ingredients and tried it a few times while writing down how I cook it. Thought I’d share it on here!
How to Make Loaded Potato Soup
What you'll need...
1/2 pound of thick-cut bacon diced
1 medium onion diced
3 pounds of potatoes peeled and diced (I like to use red-skin and Yukon gold)
1 can evaporated milk (12 oz)
1 can cream of mushroom soup (10.5 oz)
32 oz of chicken or vegetable broth
1 small bag of garlic instant potato powder
Garnish topping ideas: chives, sour cream, and shredded cheddar cheese
Pressure Cooker Instructions
Cook your bacon in your pot. When it’s fully cooked, remove bacon and cook onion in bacon grease. Once onion is almost completely cooked and somewhat transparent, remove excess bacon grease from pot. Return bacon and onion to pot.
Add potatoes, broth, evaporated milk and cream of mushroom soup. Bring to simmer. You’ll need to cook until the potatoes are tender and breaking apart. The smaller you diced you potatoes the quicker this process will be. In my experience, this can take from 1-3 hours. (To cut down on cooking time for potatoes, you can microwave them for 3-6 minutes before putting them in the soup).
Once your potatoes are cooked, add 2-4 tablespoons of your instant potatoes. You should wait 5 minutes before adding more to the soup and add only a tablespoon at a time. If you put in too much, you will end up with your soup being the consistency of mashed potatoes. Don’t freak out if you make this mistake, because I did this and figured out how to remedy it You’ll just need to add a little more broth to your soup until you get the right constancy.
Serve your soup, add the desired toppings, and enjoy!