Instant Potato Soup Recipes

Steps:

• In a saucepan, saute the green onion & garlic in butter over medium low heat.
• Add milk, salt, pepper and instant potato flakes.
• Heat to almost boiling, stirring constantly.
• Remove from heat.
• Garnish with shredded cheese.

Steps:

• Mix all ingredients together.
• Place items in desired container (jar or bag).
• Attach tag with preparation directions.
• Stir 1/2 cup of prepared mix into 1 cup boiling water.
• ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
• I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

Steps:

• Combine all ingrediants in a bowl and mix. Place in a 1 quart canning jar to store.
• Directions to attach to jar:.
• Shake well before using.
• To serve: place 1/2°C soup mix in a large bowl or mug and add 1°C boiling water.
• Stir until smooth.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.