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INSTANT POT POTATO SOUP (WITH A SLOW COOKER VERSION)



Ingredients
  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese




NEXT Instructions you can go  HERE

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