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About a month ago, I was thinking about potato soup and wished I could have a bowl. The thought quickly went out of my head as I had tons of things to do in getting ready to head for Texas to help my daughter with the grandkids during their spring break. Not seeing them since Christmas had been a stretch this grandma couldn't bear any longer.
After my visit, I was home again and accidentally triggered an allergy cold when I mowed my yard with my new lawnmower. an old fashion push mower. I was sick, couldn't breathe, runny nose, no taste buds working, headache and facial pressure
The one thing that always made me feel better was pipping hot potato soup. Yet I didn't feel like taking the time to make it when, 💡 moment, I realized I had an Instant Pot. It literally took just a few minutes to chop up my veggies, add water, butter, seasonings, and Osem©️ dry chicken consomme to the mixture and 4 minutes later I had pipping hot soup ready to eat. I was a happy camper for sure. The soup was so wonderful that I had two bowlfuls. I made just enough for three bowls.
So If you want something quick, that is ready to hit the hunger pangs where it hurts, then this is the recipe for you. Quick Instant Pot Potato Soup
3 servings
Prep time: 6 minutes
Cook time: 4 minutes
Total 10 minutes
Equipment used:
 
Ingredients: Some special ingredients...
Really, whatever you have on hand will do. I just happened to have these ingredients available.
3 Tbsp. butter
6 very small red potatoes, chopped into bite-size pieces
1/4 cup yellow onion, chopped
1/4 cup celery, chopped
3 cups water, divided
1 1/2 Tablespoons Tastefully Simple Onion Onion Seasoning
1 1/2 Tablespoons Tastefully Simple Garlic Garlic Seasoning
5 twists of fresh ground black pepper
1 Teaspoon Kosher Salt
1 Tablespoon Osem© Chicken Consomme or your favorite dry chicken bouillon
1/2 cup heavy cream
1 C Milk
1/2 medium Jalapeno, deseeded (optional)(leave some seeds in if you want a nice kick)
Directions: Plug your Instant Pot in and press Sauté, high heat
Add butter
Wash and chop Potato, add to butter, stir.
Wash and chop Celery, add to butter, stir.
Wash and cut in half the Jalapeno, deseed and mince finely the flesh. Add to butter, stir.
Add 1 Cup Water, stir
Add Osem© Chicken Consomme, stir
Add Tastefully Simple Onion Onion and Garlic Garlic Seasonings, Stir
Add Salt and Pepper, Stir
Add 2 Cups Water, stir
Put lid of Instant Pot on making sure the quick-release valve is in off position. Hit the cancel button, then press manual for 4 minutes. When done, quick-release the pressure.
Once all the steam has been released, remove lid and add:
Heavy cream
Milk, stir well.
If you like your soup to be a bit hotter temperature-wise hit cancel then press sauté button, high heat for a few minutes, stirring well, be sure to not let the soup boil. Once soup reached the desired temperature, turn off and dish up and enjoy. Note, If you want to make a large pot of Potato soup the old fashion way, then refer to my other recipe...Knock Your Socks Off Potato Soup Peace, Love and Happy Eating! |
