Sprinkle of Country

Tag: soup

• 

  Instant Pot Cheese Vegetable Soup: Perfect for a Cold Day

  Posted at 12:00 pm by Rebecca

  Jan 21st

  

  During our amazing carry in soup month at work “Souper December”, my mom made this fantastic cheese vegetable soup I had forgotten about! During this month we made so many good recipes including our broccoli cheddar soup that I love, but this soup takes the cake for creamiest cheese vegetable soup I have ever had! Today I set out to not only recreate this recipe, but also to make it an instant pot recipe! With the nasty weather outside this week, I decided soup was the perfect meal prep to make this weekend. This recipe also made enough for me to take a little to my grandparents.

  Preparation and Cooking

  I started with chopping up the vegetables that needed to cook in the instant pot first, the onion, celery, and potatoes. Then cut the celery and onion in very small pieces and the potatoes in approx 1/2″ sections. Place all the cut up vegetables into the instant pot along with the chicken broth and the frozen vegetables. Setting the instant pot on high pressure for 5 minutes.

  

  Once the instant pot has completed it’s cooking cycle, do a quick release. Then add in the Velveeta like cheese, cheddar cheese and cream of chicken soup. Place the Instant Pot on Saute for 10 minutes, gently stir consistently during this time. This will prevent the cheese from sticking to the bottom of the insert.

  

  Your instant pot cheese vegetable soup is now ready to eat! This soup also freezes well! It is a perfect dish to make ahead for meal prep or for a friend that just had a baby.

  

  Ingredients

  4 Cups Chicken Broth

  1 Cup Chopped Onion

  1 Cup Chopped Celery

  1 Cup Chopped Potatoes (approx 3 medium russet potatoes)

  1 bag of frozen mixed vegetables

  1 lb Velveeta like cheese

  1 Cup Cheddar Cheese

  2 Cans Cream of Chicken Soup

  

  Instant Pot Cheese Vegetable Soup

  A perfect cheese vegetable soup made in the instant pot.

  Print Recipe Pin Recipe

  Prep Time 15 mins

  Cook Time 30 mins

  Total Time 45 mins

  Servings 10 servings

  Calories 311 kcal

  Equipment

  • instant pot
  • a good chopping knife for vegetables

  Ingredients

    

  • 4 Cups Chicken Broth
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Potatoes Approx 3 medium russet potatoes
  • 1 Bag Frozen Mixed Vegetables
  • 1 lb Velveeta Like Melt Cheese
  • 1 Cup Cheddar Cheese
  • 2 Cans Cream of Chicken Soup

  Instructions

   

  • Chop up onions, celery and peeled potatoes.
  • Placed the chopped and frozen vegetables in the instant pot with the chicken broth.
  • Set the instant pot on manual high pressure for 5 minutes.
  • Quick release the instant pot, add in cheeses and cream of chicken soup.
  • Cook on Saute for 10 minutes stirring consistently.
  • Enjoy!

  Notes

  Calories are calculated by a third party company and are not guaranteed with your ingredients.

  Keyword cheese vegetable soup, instant pot, soup

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  Posted in instant pot, meal prep, Meals | Tagged instantpot, soup
• 

  Loaded Baked Potato Soup

  Posted at 1:39 pm by Rebecca

  Dec 2nd

  

  Potato soup has always been one of my all time favorite meals since I was little. As I got older my taste grew from traditional potato soup to loaded baked potato soup. When I was working in the ER I found a similar recipe to this and adapted it for a carry in we had for soups and sandwiches, it has since become one of my favorites!

  This recipe is great to use up left over baked potatoes or to use up the remaining potatoes from a bag you have sitting in the pantry. I’m using the ones I have left from Thanksgiving which is perfect timing for our month of December Souper Carry In. So that means your eye out for some awesome upcoming carry in soup related recipes!

  Preparation

  To begin making your soup start by baking the potatoes.

  Clean and scrub potatoes, wrap in foil and poke with a fork.

  Bake the potatoes at 350° for 60 minutes.

  

  Set the baked potatoes aside and wait for them to cool. An hour or so will save your hands from being burned, but if you are in a hurry, you can use hot pads and scrape the flesh out of the potatoes while they are still hot. Then set the flesh aside while you make your soup base.

  Start the next step by frying the bacon. I usually do mine either on a microwave tray or in the oven using this method. Then set aside the bacon to drain on paper towel to cool. Take 1 tablespoon of bacon grease and place in your large pot to begin making the roux.

  Continue making your roux by melting your butter under medium heat in a large pot. Using a whisk, whisk in the onion powder, minced garlic and flour, bring to a boil and cook until golden brown, approx 2 minutes or so.

  Slowly add in the heavy cream and milk while whisking to fully mix the roux and milk together. Continue cooking over medium heat at this time. Add in the cheese and sour, turn temperature down to low for the soup to simmer. Add seasoned salt and pepper to taste.

  Then add in the flesh from the baked potatoes and cut to desired sized smaller pieces with a regular kitchen knife.

  

  Depending on how soon you are planning on eating the soup either transfer to a crock pot now and place on keep warm for a carry in, place in the fridge to heat up for later, or continue to simmer for 20 minutes and eat immediately. I usually make this soup for carry ins at work so I transfer it to a crock pot a majority of the time. This soup is great served along side bread, rolls or sandwiches. Check our our French bread recipe which goes great with this soup!

  Ingredients For Loaded Baked Potato Soup

  6-8 russet potatoes

  6 pieces of bacon

  1 tablespoon of bacon grease

  1/4 cup butter

  2 teaspoons onion powder

  1 teaspoon minced garlic

  1/3 cup flour

  2 cup heavy cream

  2 cups of milk

  3 cups Colby jack shredded cheese

  1 cup sour cream

  Seasoned Salt

  Pepper

  

  Loaded Baked Potato Soup

  The perfect loaded baked potato soup. Perfect for a chilly night in!

  Print Recipe Pin Recipe

  Prep Time 1 hr 30 mins

  Cook Time 30 mins

  Cooling Time 1 hr

  Total Time 3 hrs

  Servings 8 servings

  Ingredients

    

  • 6-8 Russet Potatoes
  • 6 Slices Bacon or 3 Slices of Thick Sliced Bacon

  Roux

  • 1 tbsp Bacon Grease
  • ¼ Cup Butter
  • 2 tsp Onion Powder
  • 1 tsp Minced Garlic
  • ⅓ Cup Flour

  Soup Base

  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 3 Cups Colby Jack Cheese Shredded
  • 1 Cup Sour Cream
  • Seasoned Salt To Taste
  • Pepper To Taste

  Instructions

   

  • Begin by baking your potatoes. Clean, scrub and wrap your potatoes in foil.
  • Bake the potatoes at 350° for 1 hour. Remove from the oven and set aside to cool for 1 hour.
  • Remove the flesh from the baked potatoes and set aside in a bowl.
  • Fry the bacon using a frying pan, microwave, or oven method. Set aside to drain and cool.
  • Combine bacon grease, butter, onion powder and minced garlic in a large sauce pan or dutch oven. Melt butter over medium heat.
  • Once butter is melted whisk in flour and combine to make your roux. Bring to a boil and cook for 2 minutes or until golden brown.
  • Slowly whisk in the whipping cream and milk to the roux.
  • Once combined well add in the shredded cheese and sour cream.
  • Cut your baked potato pieces in to smaller pieces. Dump into the soup mixture.
  • Crumble up the bacon and add to the soup mixture.
  • Bring soup to a boil, and then reduce heat and simmer for 30 minutes.
  • Enjoy your loaded baked potato soup!

  

  Posted in Carry In Ideas, Meals | Tagged soup

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