The potato so well-known and used by all. Sometimes we forget that there are so many fun ways of cooking the good old potato. Potatoes are a vegetable, but because of its high content of carbohydrates, in terms of nutrition, they are closer to rice, pasta, and bread. They can grow easily in the ground, even for someone like me with less than a “Green Thumb”.
My family loves potatoes, but I wanted to expand our usual ways of eating it. My Grandmother would make soup with it, which was perfect on a cold winter’s day. So, it’s been gray and cloudy here in Florida, the perfect time for soup. To my surprise, the soup was a hit for everyone. My daughters loved it and even came up with ideas on adding to it. Those will come later. The big hit was my husband who at best is a bit particular when it comes to soup. He loved it and wants to have it more regularly. Especially on the nights we look at each other and go, “what do you want to eat?”. It is perfect for a lite meal with a sandwich or salad.
Potatoes are an important part of food productivities around the world. China is the leader, producing more than 80% of global production. The United States is 5th.
Today is all about having fun cooking this versatile vegetable with its endless possibilities. You will be able to put it on your table in a new and yummy way. I could write on and on about potatoes, but we all have a good understanding of them from Russet to Yukon Golds…
So, let’s cut to the chase and take a peek at what we are making.
Today we are making Potato Soup in the Instant Pot….YUMMINESS!!!
YOU NEED FOR THIS RECIPE
- Instant Pot
- Cutting Board
- 2 TBSP Butter
- 1 red onion, medium size, chopped
- 1 tsp of garlic crushed (2 cloves)
- 6 large potatoes (your choice), peeled and diced
- 4 cups chicken broth
- 1 cups + 2 TBSP milk, divided
- 2 TBSP cornstarch
- ½ cup Heavy Cream
- Salt and Pepper
Condiments for serving
- Shredded Colby Jack
- Bacon bits
- Chopped Chives
- Set your Instant Pot to the Sauté function.
- Add butter, wait until melted
- Add chopped onion. Cook until translucid 3-5 minutes.
- Add the garlic. Mix well for 1 minute
- Add your potatoes, mix well to coat
- Add your chicken broth and close the lid of your Instant Pot.
- Set the pressure cook on High for 8 minutes. Use the quick-release valve once done.
- In the meantime, mix together your 2 TBSP of milk with cornstarch
- Once 8 minutes are passed, open your Instant Pot (quick released) and return to the Sauté function.
- Add your milk/cornstarch mixture, 1 cup of milk, ½ Cup heavy cream.
- Bring to a boil and stir constantly for 5 minutes*.
- Season to your taste with Salt and Pepper
- When serving to add your condiments
- *Note: One thing I noticed is to constantly stir the mix at this point in the IP, so it does not burn to the bottom.
Print your recipe Here
Fun Facts About Potatoes:
- Even though potatoes are vegetables, in term of nutrition they are more like rice, pasta, and bread because of their high level of carbohydrates
- Potato origin from the word patata
- China produces more than 90 millions metric tons of the world potato production, making them the leader
- The United States is the Fifth country producing the most potato behind (China, India, Russian Federation, and Ukraine)
- In 1837, Henry Spalding planted the first potatoes in Idaho
- Average American consumes 140 pounds of potatoes a year.