There is nothing better than comfort food when you’re RVing during the winter months. This hearty soup is a blanket cozy comforting kind of meal; it fills the belly and sometimes after a bowl or two a nap is a good option. Bonus, it’s inexpensive to make a large pot.

Serving Size: 4 Quarts

Ingredients
6 large peeled, Yukon Gold potatoes | cut in 1/2-inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoons salt
1 teaspoon pepper
4 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream or half and half
1 pound Velveeta Cheese, cut into chunks

Cooking Directions:
1. Put the Instant Pot on HIGH pressure
2. Set manual timer to 10 minutes
3. When done let it pressure release naturally for 10 minutes

Instructions:
Add the potatoes, onion, garlic, salt, pepper, and the chicken broth to an Instant Pot. Set to High with a 10-minute cook time and then a 10-minute release. After the release, whisk the 3 tablespoons of flour into the 1 cup of milk stir until smooth, then add the heavy cream to the mixture. Stir the flour mixture into the pot. Serve up and garnish with your favorite topping.
Note: This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find the soup is too thick.

Topping Suggestions:
• Bacon crumbs or chopped bacon
• Chopped green onion
• Chopped parsley
• Diced chives
• Garlic croutons
• Cheddar cheese

If you don't have an Instant Pot, we recommend the Ninja on Amazon. Great build quality and the 6.5 Quart is a good size for an RV.