Ingredients and Weight:
- 2 pounds frozen hash browns
- 32 ounces chicken broth
- 2 cups milk
- 1 onion, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Place the frozen hash browns, chicken broth, milk, onion, carrots, celery, butter, flour, salt, and pepper in the Instant Pot.
- Secure the lid and set to the "Manual" setting.
- Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
- Use an immersion blender or regular blender to puree the soup until smooth.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Cholesterol: 30 milligrams
- Sodium: 850 milligrams
- Carbohydrates: 40 grams
- Protein: 20 grams
Dish Characteristics:
- Creamy and flavorful
- Loaded with vegetables
- Perfect for a cold day
User Comments:
- "This soup is so easy to make and so delicious! I love the creamy texture and the flavorful broth."
- "I added some shredded cheese to my soup and it was even better! The cheese melted into the soup and made it extra creamy."
- "This soup is perfect for a crowd. I served it at a party and everyone loved it."
Special Precautions and Tips:
- Be sure to use a sharp knife to chop the vegetables evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to let the soup cool slightly before blending to avoid splatters.
- Top the soup with your favorite toppings, such as shredded cheese, chopped chives, or sour cream.
