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If you are looking for a gorgeous recipe post with mouth-watering photos and fancy cooking terms like “roux” and “parboil”….well, then you are at the wrong blog.
If you are interested in a quick, healthy recipe that tastes good, then proceed.
This meal was my way of using up some veggies that needed to be eaten without having to run out for more ingredients. It’s amazing what I will do to avoid having to go to the grocery store on a Monday afternoon. So this is really Loaded with Veggies Potato Soup.
This was made in my Instant Pot and is incredibly easy to put together. If you don’t have an Instant Pot, I don’t know what else I can do to convince you. I’ve already raved all over Facebook, Pinterest and anywhere else I can think of. Check out my review here at EveryWomanBlog.com and then (affiliate link) head on over to Amazon and order one.
I just wish I had bought an Instant Pot sooner because I use it all the time.
Loaded Potato Soup in the Instant Pot
2 chopped onions
1 cup chopped carrots
1 cup chopped celery
1 head of fresh broccoli
lots of peeled, cubed potatoes (by lots I mean, about as many as I can put in the pot)
2 (14.5 oz) cans of chicken broth
salt, pepper, garlic, nutmeg
a dash of half and half
optional: chives, shredded cheese, and bacon
- Set Instant Pot to Saute and saute celery & carrots for about 5 minutes with some Extra Virgin Olive Oil. Or butter. Or both. Add onions and garlic and saute for another 5 minutes.
- Add potatoes and pour chicken broth over everything. Close lid, close vent, and set for Manual 5 minutes (or high pressure for 5 minutes).
- You can either open the IP and let the pressure release (QR) or let it release slowly (NR). Once pressure is released, open it and cream up your soup. To do this, you can use a stick blender, a regular blender, or be super ghetto like me and stick a hand mixer in there. Sure, scalding hot soup may splash at you, but, hey, you’re on the clock here. You can blend it up really creamy or leave lots of chunky pieces in there, it’s really your call.
- Add broccoli, give it a quick stir, close the lid, close vent and set it for Manual 1 minute then NPR. (this method leaves the broccoli a little on the crisp side. If you want it to be really blended in with your soup, do a little more time or add it earlier in the recipe. Or leave it on Keep Warm for awhile because you really can’t believe dinner is already done.)
- Add, salt, pepper, a dash of nutmeg, and some half and half to taste.
- Serve with cheese and, if you REALLY want to go wild, BACON.