Instant Potato Vegetable Soup Food

INSTANT POT® VEGETABLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

CREAM OF POTATO AND VEGETABLE SOUP

Steps:

• Melt margarine in large saucepan or Dutch oven over medium heat.
• Stir in onion; cook 2 to 3 minutes or until crisp-tender.
• Add broth, potatoes, salt and pepper.
• Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
• In small bowl, combine flour and half-and-half; mix well.
• Stir into potato mixture; add frozen vegetables.
• Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

INSTANT POTATO SOUP

Steps:

• Mix all ingredients together.
• Place items in desired container (jar or bag).
• Attach tag with preparation directions.
• Stir 1/2 cup of prepared mix into 1 cup boiling water.
• ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
• I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

INSTANT MASHED POTATO SOUP

Steps:

• In a saucepan, saute the green onion & garlic in butter over medium low heat.
• Add milk, salt, pepper and instant potato flakes.
• Heat to almost boiling, stirring constantly.
• Remove from heat.
• Garnish with shredded cheese.