Inspiration Soup Recipes
INSTANT POT LOADED POTATO SOUP
Here's the best loaded Instant Pot potato soup! It's insanely creamy, a healthy spin with no heavy cream and no blender needed.
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Number Of Ingredients 11
Steps:
- Mince the shallots. Peel and dice the potatoes.
- and add the butter to the Instant Pot. When it is melted, add the shallot and saute 4 to 5 minutes, until softened but before it browns.
- Add 2 cups vegetable broth and the potatoes. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the "Sealing" position.
- Press the Pressure Cook button, making sure the "High Pressure" setting is selected, and set the time. Note that it takes about 10 minutes for the pot to "preheat" and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to "Venting", covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Meanwhile, add the flour to a medium bowl. Whisk in the remaining 1/2 cup vegetable broth until the flour is combined. Turn off the Instant Pot.
- Add the flour mixture to cooked potatoes and add the salt, Old Bay seasoning, grated garlic, and fresh ground pepper. Stir until potatoes are mashed and creamy, like the consistency of chunky mashed potatoes. Then stir in the milk until smooth.
- again and cook for 2 minutes until soup is warmed through. Turn off the Instant Pot and serve immediately, garnished with the desired toppings.
Nutrition Facts : Calories 337 calories, Sugar 8.8 g, Sodium 1228 mg, Fat 14.2 g, SaturatedFat 8.9 g, TransFat 0.6 g, Carbohydrate 44.9 g, Fiber 2.4 g, Protein 8.8 g, Cholesterol 40.4 mg
INSPIRATION SOUP
I originally got this recipe over 25 years ago when I was in high school and joined Weight Watchers. I had lost it and looked every where for it. Looked in every Weight Watchers cookbook. I bought a tiny community cookbook at a garage sale for a quarter and there it was. This is filling and delicious. The vegetables can be canned, frozen or fresh.
Provided by riffraff
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients (drain only the Chinese vegetables if using canned).
- Add dashes of celery salt, oregano, salt and pepper, thyme.
- Cook for 20 minutes on medium heat.
- Add more liquid if needed.
- You may substitute any vegetable, such as cabbage, zucchini, carrots, etc.
- Cooked, skinned chicken parts may also be used.
Nutrition Facts : Calories 51.9, Fat 0.2, Sodium 400, Carbohydrate 10.5, Fiber 1.8, Sugar 6.2, Protein 3.9
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