2lbs.Red Potatoes-cut into bite sized piecesor Yukon Gold
2stalks celerychopped
2medium carrotschopped
1small yellow onionchopped
2clovesgarlicminced
2TBolive oil
2TBflour
3cupsbrothchicken or vegetable
1cskim milk
½teaspoonchili powder
½teaspoonsaltor to taste
¼teaspoonpepperor to taste
2cshredded sharp cheddar cheese
2TBshredded Parmesan cheese
Instructions
In a large soup pot, heat olive oil. Add chopped onion, celery and carrot and sauté on low heat until soft, about 5 minutes. Add garlic and cook for 30 seconds. (For Instant Pot, do this step on the Saute function)
Add flour, salt and pepper to the pot and stir until smooth.
Add broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. (For Instant Pot, close cover and set cook cycle for 8 minutes. Allow pressure to release for at least 20 minutes before manual release)
Add chili powder and Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered about 5 more minutes. (For Instant Pot, no additional cooking is required if the potatoes are soft)
Add cheddar cheese, stir well and remove from heat.
Using an immersion blender or potato masher, quickly blend or mash part of the soup. This will thicken the soup to a nice consistency.
Video
Notes
For a non-vegetarian soup, add some cooked diced bacon or ham.