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Patient-Powered Recipes | Quick Cooker Potato Soup

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Published on January 10, 2019

Disclaimer: The following programs are recipes submitted by patients and care partners. This program is not a substitute for medical advice. Please remember the opinions expressed are not necessarily the views of our sponsors, contributors, partners or Patient Power.

Quick Cooker Baked Potato Soup

1 tablespoon butter

Medium onion, diced

3 cloves garlic, minced

3 cups chicken broth

1 can cream of chicken soup

7-8 medium russet potatoes chopped 1-in cubes

1-1/2 teaspoons salt

black pepper

1 cup milk

1 Tbs flour

2 cups shredded cheddar cheese

For garnish

5-6 sliced bacon coined &chopped

chopped green onions

sour cream

shredded cheese


Melt butter in a quick cooker. Stir onion and garlic into the cooker. Add chicken broth, cream of chicken, salt, pepper and potatoes and stir to combine. Cook for 30 minutes. Mix the flour and milk together in a bowl and mix the liquid into the cooker. Add 1 cup of shredded cheese to the and mix it in. Then add another 1 cup of shredded cheese. Serve and garnish with cooked bacon, green onions, sour cream and remaining shredded cheese as desired.

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