Ingredients:

• 3 large potatoes, peeled and cut into in1-inch cubes

• 1 onion, peeled and chopped

• 2 cloves garlic, peeled and minced

• 3 large carrots, peeled and diced

• 1 small head of cauliflower or 12 oz. bag of frozen 

• 3 ribs celery, sliced thin

• 1/2 tsp. Black pepper

• 1 tsp. Garlic powder

• 1 tsp. Onion powder

• 4c mushroom stock or veggie stock

• 1 12 oz. Bag frozen corn

Instructions:

1. In the Instant Pot on sauté mode, cook the onions, carrots, and celery until tender

2. Add your garlic and cook for approximately 30 seconds

3. Add the remaining ingredients minus the corn

4. Stir well and cover. Set to manual mode, 8 min. Allow the Instant Pot to naturally release

5. With an immersion blender, blend the soup until semi-chunky smooth

This is great served with cornbread or corn muffins