Vrghr stopped by a friend's house and, since the weather has turned very cold, made them some hearty, warm soup in their Multi-Cooker (Instant Pot). The whole production took just at 1/2 hour.

Because they were trying to ease off on calories a little after the holiday feasts, this wuff eased back on the dairy, using just a bit of butter and leaving off the cream and cream cheese. The flavor didn't suffer at all for it! This is really tasty! And the potatoes keep it nice and thick.

But, for those who would like to turn this into a creamier-style soup, I have given options it to kick it up with some cream cheese and heavy cream, if you would like a richer result.

This recipe is optimized for the instant pot, although it could also be made in a stock pot on the stove top or in a slow cooker. It would just take a little bit longer. The slow cooker version will need a skillet to fry the bacon and saute the veggies at the start, while the Instant Pot and stock pot can make it all in one vessel.

Vrghr and his guests really loved the flavors and texture in this soup! The potatoes are just roughly mashed, leave a few lumpy bits, but giving a very thick and hearty soup, great for a cold day. And the ham, bacon, and mushrooms bring a TON of "Umami" flavor, along with some lovely complexity.

Also, this soup is a nice base to "play with", if you want to make it your own style: Add a bit of Kielbasa sausage instead of ham. Swap out leeks for the onions. Experiment with different spices. You can tweak this easily in a lot of ways, and still end up with a lovely, comforting bowl.

(Makes about 6-7 servings)

Enjoy!

Ingredients:
5-6 small russet potatoes, peeled & cut into 1/2 dice
One medium sweet onion, fine diced
2 slices thick-cut peppered bacon
6 oz diced ham
6 oz Cremini (brown button) mushrooms, sliced
2 tablespoons butter
1 tbsp minced garlic
1 teaspoon Penzeys Mural of flavor (or sub your favorite salt-free spice combination)
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper (Can use all black pepper if you don't have the white)
1/8 teaspoon crushed Rosemary
2 Bay leaves
1 Cup mushroom stock (used "Better Than Bullion Mushroom Base". Can sub beef stock or use all chicken stock)
3 Cups chicken stock

Grated sharp cheddar cheese to garnish

Optional 1 cup heavy cream, 3 oz of cream cheese

Directions:
Set the instant pot to Brown or saute.

Slice the bacon into small 1/8 or 1/4 inch segments. Add the bacon to the heated instant pot and cook until it begins to release the fat and is partially but not completely browned.

Add the butter and after it melts add the diced onions. Saute the onions until they are translucent, then add the minced garlic. Continue to cook until the garlic becomes fragrant, then add the sliced Cremini mushrooms. Stir the mushrooms into the rest and cook until they are dark and have released most of their liquid

Add the diced ham and continue to cook for another minute or two

Add spices and the pepper. Stir all together. And the mushroom stock and the chicken stock, and diced potatoes. Add the bay leaf and stir to bury them.

Place the lid on the instant pot and set the vent to pressure mode. Press the stop button to shut off the brown/saute function, and then press the pressure button (and Start button if needed.)

Cook at high pressure for 15-16 minutes, and allow the pressure to come down for another 10-15 minutes, then do a fast release (set valve to "vent"). Remove the lid

Remove the bay leaves.

Using a potato masher, mash everything until it reaches the thickness and texture that you like. Wuff left his a bit lumpy for added texture contrast

Optional; if you want to make this richer and creamier, stir in the heavy cream and cream cheese at this point

Serve in bowls and sprinkle a little grated sharp cheddar cheese over the top.

!DEVOUR!