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
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
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
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.
• 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.