• For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients.
• We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving.
• The soup is terrific with crunchy bacon crumbled over each bowlful.
• This soup may well need a grilled cheese sandwich.
Here’s our favorite recipe: Put about 2 ounces/ucsa> sliced sharp Cheddar between two pieces of whole-wheat or rye bread.Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over mediumheat, turning once, until crisp, 3–4 minutes.