January Recap

Here’s a little recap of what we were up to in January:

January 10th was Dennis & Lisa’s 25th wedding anniversary as well as Dennis’ birthday!

We shared our Instant Pot Potato Soup recipe which has become a favorite quick dinner on a cold evening.

Alissa shared her 2023 reading challenge. She’s quickly working her way through the challenge. You can follow her read and currently reading books page for updates.

It was best January ever for sales in our store! We got some fantastic reviews & a good customer service badge from Etsy!

Dennis made quite a few hearts, and eggs while Alissa made some pillows, mugs, and treat containers!

We shared some custom order updates on our Facebook & Instagram

Thank you for being part of our Cherished Cottage family!

Instant Pot Potato Soup


  • 2 1/2 lb russet potatoes
  • 4oz cream cheese
  • 4 slices of pre-cooked bacon
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 32oz chicken broth
  • 1 tbs onion powder
  • 2 tbs garlic powder
  • 1c milk
  • 2 tbs cornstarch
  • 1 c shredded cheddar cheese
  • chives for seasoning


  1. Cut cream cheese into small cubes and set aside to soften. Spray bottom of Instant Pot insert with cooking spray or lightly oil.
  2. Wash and dice potatoes; put directly into pot. Pour in chicken broth and all seasonings. Stir.
  3. Place lid on pot and set to sealing. Cook for 10 minutes on HIGH.
  4. When cook time is up let the pressure naturally release for 10 minutes and then quick release remaining pressure. While letting the pressure release manually cook the bacon & in a small bowl mix the milk & cornstarch.
  5. Remove lid from the pot & set to saute. Once the soup is simmering pour in the cornstarch mixture and stir. Add in the cream cheese and cheddar cheese, stirring until melted (about 4 minutes).
  6. Turn off Instant Pot and allow to cool about 10 minutes before serving.
  7. Top with crumbled bacon & chives.

Serve and Enjoy!

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