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Instant Pot® Baked Potato Soup Recipe | Campbell's Kitchen

Date Added: 1/14/2020    Source:

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  • be_ixf; php_sdk; php_sdk_1.4.15
  • 28 ms
  • iy_2020; im_01; id_14; ih_03; imh_49; i_epoch:1.57900259907E+12
  • ixf-compiler; ixf-compiler_1.0.0.0
  • py_2020; pm_01; pd_05; ph_21; pmh_34; p_epoch:1.57828887469E+12
  • 4 slices bacon, diced
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 pounds russet potato, peeled and cut into 1/2-inch pieces (about 6 cups)
  • 4 cups Swanson® Chicken Broth
  • 1/4cup sour cream
  • 1/2cup shredded Cheddar cheese
  • 2 green onion, sliced (about 1/4 cup)

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