I decided to make potato soup for Ash Wednesday and I added more veggies than I normally do and it turned out so good that I've decided to write what I did here so I can duplicate it.
3 Tbsp butter
2 white onions, chopped
4 celery stalks, chopped
1 red bell pepper, chopped
3 cloves of garlic (possibly a LOT more)
1 large carrot, chopped
1 bag of radishes, chopped
1 can of corn, drained
8 cups of chopped potatoes (half yukon gold and half russet because that is what I had)
48 ounces of chicken or veggie stock
salt and pepper
16 ounces of heavy whipping cream (or whole milk)
corn starch
1 block of cream cheese
On saute, melt butter and soften the onions, celery stalk, and red bell pepper. Add garlic for 1 minute. add carrot, radishes, corn, potatoes, and stock. Add pepper and salt to taste (or 2 tsp salt, 1/2 tsp or so of pepper). Steam or Manual for 10 minutes and quick release. Turn off the instant pot. Mix 2 tablespoons of corn starch into 1/4 cup of the cream until thickened. Stir in all the cream and the cream cheese into hot soup. Set to saute and bring to a boil while stirring (until cream cheese is melted and dissolved.
No comments:
Post a Comment