• 5 medium russet potatoes (peeled & chopped into half-inch cubes)
• 1/2 cup finely diced celery (about 3 stalks)
• 1 onion, diced
• 3 cups vegetable broth
• 3 cloves garlic, minced
• 1/4 cup salted butter
• 1 cup milk
• 1/2 cup parmesan cheese, shredded
• 3/4 cup sharp cheddar, shredded (plus extra for topping)
• a few cranks of ground black pepper
• 1 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes (plus extra for topping)
• chives or green onions, chopped (for topping)

1. Chop your veggies and toss them in the pot.
2. Next add veggie broth, garlic, butter, salt, and pepper.
3. Seal the Instant Pot lid and cook on manual, high-pressure for 10 minutes.
4. Once the timer goes off, turn the valve from sealing to venting to quick release the pressure.
5. Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.
6. Add cheese and milk. Stir to your desired consistency.
7. Add more milk until you reach your desired soup thickness.
8. Add more salt and pepper if needed.
9. Serve with the toppings of your choice.

photo: peasandcrayons.com // recipe: peasandcrayons.com & livinglocurto.com