Ingredients
8 medium Yukon Rose potatoes (red skins with yellow inside) peeled and chopped into medium sized pieices
8 cups of chicken broth
1/2 medium onion diced
2 to 3 carrots peeled and chopped
1 can Campbell's cheese soup
3 cloves of garlic
1 tablespoon dry ranch dressing powder
1 tablespoon dried parsley
2 tablespoons soy sauce
2 tablespoons olive oil
Seasonings to taste (salt, black peppper, cayenne, paprika)
Reserved for Later Use
Approximately 4 medium Yukon Rose potatoes rough chopped into bite-sized pieces
1 cup Heavy Cream
Toppings: sour cream, green onions or chives, shredded cheese, bacon crumbles
Directions
Add everything but the cream, reserve potatoes, and toppings to the pressure cooker. Pressure cook on high for one hour. Natural release pressure for 10 minutes and then quick release. Puree with emulsion blender. Add a cup of heavy cream and stir.
Chop enough potatoes into breakfast potato sized pieces to top each person's soup with about a 1/4 cup of potatoes. Season lightly with salt and olive oil. Air fry at 400 degrees for 13 minutes tossing half way through. You can also pan fry or cook these potatoes in the conventional oven. Your choice. Time may vary per your cooking method. You want the outside of the potatoes golden and crisp.
Top bowl of soup with crispy potatoes, green onions, shredded cheese, and bacon crumbles.
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