Loaded Potato Soup

 32 oz bag Frozen Hash browns, diced
1 large Onion, diced
1 C Carrots, Shredded (matchstick ones from the store hold up well)
4 C Broth/Stoke - Chicken or Veggie
3 tsp garlic, minced
1/4 C Butter, sliced (Vegan for Dairy Free)
2 tsp  Salt
1/2 tsp Pepper
1 tsp Celery Salt
8 oz package ham, diced
1 1/2 C Heavy Cream (plant based-vegan heavy cream for non dairy)

Toppings:
Shredded Cheddar - (Omit or replace with vegan for allergy)
Bacon Bits
Sour Cream (Vegan or omit for allergy)

1- Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt, and ham to instant pot bowl
2-Cook 9 minutes on high and allow 10 min natural release
3- Add heavy cream and mix thoroughly
4- Top as desired and enjoy

TO FREEZE: Add all ingredients except toppings and heavy cream to a freezer baggie or container. Freeze.

To cook from frozen- add to instant pot and saute for a few minutes until there is 1/4 C or so of melted liquid on the bottom of the pot. Cover and cook high pressure for 10 min, allow 10 minute natural release. Add heavy cream, mix thoroughly, top as desired and enjoy

** if you defrost before cooking, follow the instruction above the same as freshly made

**If you prefer to use the CROCK POT -
FROM FROZEN- Dump frozen ingredients into crock pot, cook 5 hours on high or 8 hours on low, add heavy cream, mix thoroughly, top as desired and enjoy