Loaded potato soup

no cook-prep, gluten-free, instant pot meal, crockpot meal, easy freezer meal, vegetarian serves 6

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. 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.

Step 2

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

Step 3

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

Step 4

COOK IN INSTANT POT

Step 5

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.

Step 6

From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

Step 7

COOK IN CROCK POT

Step 8

From frozen, transfer to slow cooker. Cook on high for 5 hours or low 7-8 hours.

Step 9

From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

Step 10

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.