Instapot Creamy Soup for under $20

When I was ten years old, my Grand Ma showed me how to make Campbell’s cream of mushroom soup. Every time I came over, I would get a tin, open it up, stir it and the milk together and have a hardy meal. I loved it.

Years later, creamy soup is still one of my favourite lunchtime meals.

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Ingredients –

1. Two pounds of mushrooms
2. Six Celery Stalks
3. 1.5 pounds of Potatoes
4. One cooking onion
5. 1 tablespoon of Olive Oil
6. Two cans of Evaporated Milks
7. Two 900ml Chicken Broths
8. One cup Water
9. One heaping tablespoon of Flour

Spices –

1. A generous dose of Garlic Plus
2. An ample amount of Black Pepper
3. Three or Four shakes of Worcester Sauce

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Directions –

1. Pour Olive Oil in Instapot.
2. Chop up the onion.
3. Chop up half the mushrooms.
4. Start Sauté for 10 minutes.
5. Put in onions and mushrooms.
6. Cut up the rest of the mushrooms and put them into the mix.
7. Pour in one Chicken Broth.
8. Continue Sauté.
9. Wash Celery Stalks and cut off the excess on both ends.
10. Cut stalks down the middle.
11. Chop up celery into small bits.
12. Mix into soup.
13. Pour one can of Evaporated Milk.
14. Fill Can of Evaporated Milk with chicken broth and mix.
15. Pour into the mixture.
16. Pour the second can into the mixture.
17. Fill 2nd empty can with chicken broth and mix.
18. Pour into soup and mix.
19. Add garlic plus, black pepper, and Worcester sauce and mix.
20. Pour in the rest of 2nd chicken broth into soup and mix.
21. Wash three medium to large potatoes.
22. Peel them into broth and mixture.
23. Dice up potatoes into small cubes and mix them into the soup.
24. Cancel Sauté.
25. Cover with lid.
26. Put on pressure cook for 30 minutes.
27. Natural release.
28. Uncover Instapot
29. Mix Flour and Water together.
30. Pour into the soup as a thickening agent and mix

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Storage – 

Four Large Ziplock Containers.

Each makes four servings.

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Preparation –

Cook soup in a medium saucepot for 5 minutes on medium heat.