Yesterday was a very bad day. We had to have our dog of 12 years put to sleep. As all of you dog lovers out there, you know they are more than just dogs… they are family. Kita was such a good dog, right from the start. She was a rescue dog we got as a puppy and was never anything but a loyal, well behaved dog that loved everyone she met. It didn’t matter who showed up at our house, in Kita’s mind, they were there to visit her!
It is going to be very difficult not having her in our lives everyday but as Kim told me last night… Kita had a very good life, especially considering her beginnings, and we have a lot of memories of her to comfort us once the initial grief starts to subside. Hopefully Kita is now somewhere with no pain and she can go to the L-A-K-E every single day and play with the ducks!!!
I could write a huge post singing her virtues, although not without a lot of Kleenex, but I still wanted to share this soup recipe I made last night in my INSTAPOT. None of us felt like eating, but knew we should. Potato soup is my go to comfort food and that is exactly what we needed last night. It is the favourite thing my grandmother makes for me when we visit and whenever I make it I can feel her right alongside of me cooking!
Here are the ingredients I used to make my potato soup.
I washed, peeled and diced the potatoes and placed them in the Instapot bowl, then set it to pressure cook for 5 minutes.
NOTE: Being an Instapot newbie, I added too much broth. I should have only used half of the broth to cook the potatoes, so when I opened the vent there was one, a lot of steam (even after letting it self vent for 5 minutes, and two, with the steam also came some of the broth. So please use directions below to make it. Live and learn. I will know for next time!
I switched the Instapot to Soup/Broth and added the broth, dill weed, cream cheese and parsley, stirring it until the cream cheese melted before adding the grated cheese and heavy cream and continuing to stir (without bringing it to a full boil) until this cheese was melted too.
Once the cheeses were melted and it was heated through I scooped out a couple bowls of it, serving it with some rice crackers and cheese and we had our easy to make, comfort food dinner.
INSTAPOT Cheesy Potato Soup
Preparation Time: 5 minutes Cooking Time: 10 minutes (plus heat up and venting) Servings: 4 – 6
- 6 large potatoes
- 2 cups chicken broth, divided
- 2 tsp. dill weed
- 1 tbsp. parsley
- 4 oz. cream cheese
- 1 cup heavy cream
- 1 1/2 cups grated cheddar
- Wash, peel and dice potatoes and place in bowl of Instapot.
- Add 1 cup broth and set to pressure cook for 5 minutes.
- Switch to Soup/Broth function and add second cup of broth, cream cheese, dill and parsley.
- Stir until cream cheese is fully melted.
- Add grated cheese and heavy cream and continue stirring until cheese is melted and soup is heated through.
- Serve once heated through.