As the days start to get colder, my cravings for soup and stews increase. So for today’s Fresh Tip Tuesday we made Creamy Potato Soup. It takes less than 30 mins for this rich and flavorful soup that takes my love of baked potatoes to the next level. Of course I shared some fun fresh tips: like how potatoes were the first vegetable grown in space, or how they should be stored at 39 degrees or higher. 🙂
Check out our Live Video on my Facebook Page, The Fresh Expert, or go direct to the link here. Ready to get your own Pressure Cooker or my other Fresh Product Picks? You can get them all at www.twcorinne.com or message me to learn how you can get it for Free or 1/2 off!
Creamy Potato Soup
Ingredients
3–4 russet potatoes (about 4 cups), peeled and chopped (I leave some of the skin on for texture)
1 (10¾-oz.) can cream of celery soup
2 cups water
1 tsp. coarse kosher salt
½ tsp. black pepper
1½ cups shredded cheddar cheese
¼ cup sour cream
2 green onions, sliced thin
Directions
1. Placed chopped potatoes, cream of celery, water, salt and pepper in base of Microwave Pressure Cooker.
Seal and microwave on high power 20 minutes.
2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10 minutes.
3. Mash potato chunks and whisk in cheese and sour cream.
4. Serve topped with green onions, bacon bits, crackers or whatever your heart desires.
Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off. At a distance? Schedule a Facebook Party with me today.
Enjoy!
