Instant Pot Directions:
Press SAUTE on the Instant Pot and add butter. When butter is melted add garlic and sauté for 1 minute. Add potatoes, carrots, and celery to the pot and stir to combine. Press CANCEL.
To the vegetables add chicken broth, dry mustard, Worcestershire sauce, salt, and pepper. Secure lid on pressure cooker and make sure valve is in sealed position. Cook at HIGH PRESSURE for 8 minutes. Once the cook time ends quick release the pressure and carefully remove lid.
After the pressure has dropped carefully remove the lid and turn pressure cooker to SAUTE. Whisk together half and half with cornstarch and add to the pot while stirring. Cook and stir for 1 minute.
Add softened cream cheese and stir until smooth and melted. After cream cheese is incorporated add handfuls of shredded cheese, stirring between each addition. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.
Slow Cooker Directions:
Combine garlic, potatoes, carrots, celery, chicken broth, dry mustard, Worcheshire sauce, salt and pepper in the slow cooker. Stir to combine.Cook on LOW for 7-8 hours or HIGH 4-5 hours.
Remove lid and turn heat to HIGH. Whisk together half and half with cornstarch. Add to crock pot and stir to combine. Cover and cook for an additional 15-20 minutes.
Remove lid and stir in softened cream cheese with freshly grated cheese. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.
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