• Set Instant Pot to SAUTE and add butter.
• Once melted, add onion and celery and cook until softened, 2-3 minutes. Add garlic and cook 30 seconds longer.
• Add potatoes and chicken broth.
• Place lid on pot and set to seal. Press MANUAL high pressure and cook for 8 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
• When time is up, do a quick pressure release and remove the lid.
• In a small bowl whisk together ¼ cup milk and cornstarch to make a slurry.
• Hit CANCEL on the instant pot and then press SAUTE. Add the slurry and the remaining ¾ cup milk and simmer the soup for about 5 minutes, stirring often and smashing the potatoes with the back of a spoon, until thickened, 2-3 minutes.
• Stir in the cheese and heavy cream. Season with salt and pepper, to taste.
• Serve with desired toppings.

Stovetop Directions

• Saute the soup veggies with butter in a soup pot and then add the potatoes and broth. Bring it up to a boil and let it simmer until the potatoes are fork tender.
• Make the milk and cornstarch slurry and then pour it into the soup when it’s time to mash the potatoes. Mix in the cheese and cream, serve with toppings, and enjoy!

Slow Cooker Directions

• Saute the soup veggies on the stove before adding them to the bowl of a slow cooker. Add in the potatoes and broth, then cook on Low for 7 to 8 hours or High for 3 to 4 hours or until the potatoes are fork tender. 
• Mix in the slurry while you mash the potatoes, then stir in the cheese and cream. Spoon the soup into bowls, add toppings, and enjoy!