I made a yummy, healthier version of baked potato soup, or really, a simple potato soup. I am so bored of my bland diet, and it seemed like a way to make a baked potato more filling by adding a bunch of chicken stock to it.
I diced and threw into the IP:
3 large russet potatoes
1/2 a large sweet onion
4 stalks of celery
few cloves of crushed garlic
few T. of bacon crumbles(just enough for flavor) Some smoky seasoning would help, if not into bacon
covered in chicken stock, enough to cook everything and not have potatoes scorch
A generous splash of half and half to the whole pot after pureeing
I did it on the soup setting. I think I bumped it up to 12 minutes, because I need to be sure my veggies are all cooked very soft on my current diet. You could do less time, if you like them a bit more firm. I pureed the whole thing and adjusted salt as needed. I have eaten it with a dollop of plain Greek yogurt, and with a light sprinkle of cheddar cheese. I think it would be just like chowder in flavor if I tossed a can of clams in it, but not sure how my tummy will tolerate clams? But, the ingredients are the same, minus all the cream.
I have half of this in the freezer, and have had at least 4 meals of it, and dh has had a meal of it, and I think I have more than enough for lunch today. So, it stretches the potatoes quite a ways, meaning less carbs than if I had the potato straight up. So, I would say there were 12 small servings in the batch, maybe 8 generous bowls.