Potato Vegetable Soup

I have two potato soups that I use. This is the one that I get the most compliments on. Easy to make, and very filling.

(add a little cheese & bacon)

POTATO VEGETABLE SOUP

(serves 5)

Ingredients:

*4 strips of bacon, diced (optional)

*1 small onion, chopped

*1 garlic cloves, minced

*1 cup celery, chopped small

*1 cup carrots, chopped small

*1/4 cup broccoli, chopped small

*1/4 cup flour

*1 teaspoon salt

*1 teaspoon dried basil

*2 teaspoons dried parsley

*1/2 teaspoon black pepper

*1 teaspoon chicken granules (omit for gluten free)

*3 cups chicken stock

*3 large baked potatoes, peeled and cubed

*1 cup half-and-half

*1/2 teaspoon hot pepper sauce (optional, but makes it really good)

*1 cup cheddar cheese, shredded (optional)

Directions:

~In a large sauce pan or dutch oven, cook bacon until crisp.

~Remove bacon, and set aside.

~Drain all but 2 tablespoons of drippings.

~Sauté carrots until semi-soft.

~Add celery, onions & garlic, sauté until veggies are tender.

~Stir in flour, chicken granules, salt, basil, parsley, and pepper.

~Mix well, and stir continuously for 1 minute.

~Slowly add chicken stock.

~Bring to a boil; boil for 2 minutes.

~Turn heat down to low.

~Add broccoli & potatoes.

~Cook for about 10 minutes, stirring often to make sure potatoes do not scorch.

~Add cream & hot pepper sauce.

~Heat through but do not let it boil.

~Use immersible blender, or regular blender and blend about half of the soup, leaving some chunks of potatoes (if you like it to be real creamy, blend all of it)

~Serve & top with bacon & cheese.

Instant Pot Directions:
~Put the instant pot on sauté mode.
~Cook bacon until crisp.  Remove and set aside.
~Drain all but 2 tablespoons of bacon drippings.
~Sauté carrot until they just start to get soft.
~Add celery, onions and garlic.  Sauté for another 2-3 minutes.
~Stir in flour, chicken granules, salt, basil parsley and pepper.
~Stir for 1 minute.
~Slowly stir in chicken stock.
~Add broccoli and potatoes.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 4 minutes.
~Do a quick release.
~Add cream, cheese and hot pepper sauce to soup.
~Mix until cheese is melted.
~Use and immersible blender or blender to blend soup to desired consistency.
~Stir in bacon.