Soup weather here

Fall has to be one of my if not my very favorite season… for many reasons but the main one we can eat soup everyday(well…


Fall has to be one of my if not my very favorite season… for many reasons but the main one we can eat soup everyday(well not every day but we could if we wanted to)

Sweater weather boots and leggings is my kind of wardrobe for fall too!!!

So it was a rainy gloomy and chilly day only in the lower 50s but felt cooler due to the cold rain. I work all day then I had a dentist office and Fresno had a vet appointment so it was another late evening. I really didnt feel like cooking but didnt want to go out either. What to do? The instant pot to the rescue!!!!

I made an amazing cheesy potato soup in under 20 minutes… wow but it tasted as though I had slaved over the stove all day! The longest most time consuming was the veggie prep(cutting them up)

Mmmmm if you like your potato soup thick, creamy and cheesy try this recipe


☆ 1 medium onion diced

☆ 1 celery stalk diced

☆7 or 8 medium russet potatoes peeled and diced

☆3 cups of chicken stock(richer than broth)

☆3 cloves of garlic peeled and diced

☆salt and pepper to taste

☆4 tablespoons butter

☆2 cups shredded cheddar cheese

☆3 mini blocks of velveeta cheese or half of a large 1lb block

Milk slurry

☆1 cup of milk

☆3 tablespoons flour


1. Place butter in instant pot turn on to saute

2. Once butter is melted and bubbling add onion and celery cooking until tender(about 4 minutes) stir so not to stick to bottom

3. Add garlic and cook additional minute

4. Turn off instant pot

5. Add chicken stock, potatoes, salt and pepper to taste

6. Stir contents

7. Place lid on instant pot and turn to pressure cook 4 minutes (make sure valve is set to seal) meanwhile make your milk slurry and sit to the side(stir milk and flour together… this will thicken the potato soup)

8. Quick release pressure

9. Take lid off only after pressure pin drops

10. Stir contents, add cheese(I cut cheese cubes up)

11. Add milk slurry

12. Turn instant pit to saute and cook while stirring 4-5 minutes

13. Add 2 cups of shredded cheese

14. Serve with bread or crackers (contents will be extremely hot… let sit in serving bowl 5 minutes before eating)


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