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LOADED POTATO SOUP
no cook-prep, gluten-free, instant pot meal, crockpot meal, easy freezer meal, vegetarian
serves 6
Ingredients
32 oz bag frozen diced hash brown potatoes1 large onion, pureed or diced
1 cup shredded carrots
4 cups vegetable or chicken broth
3 tsp minced garlic
1/4 cup butter, cut into slices
2 tsp salt
1/2 tsp pepper
1 tsp celery salt
8 oz package diced or cubed ham (optional)
On serving day:
1-1/2 cups heavy cream
shredded cheddar cheese (optional)
Instructions
Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt and ham (optional) to a gallon sized freezer bag or container for instant pot.MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.
COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.
TO SERVE: After cooking in Instant Pot or Crock Pot, add in heavy cream and stir until well combined. Serve topped with cheddar cheese, bacon bits or sour cream if desired.