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[QUESTION] What are your favorite spices to use in soups?

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1 Tablespoon butter
1 medium onion, diced
6 cloves garlic, minced
3 cups chicken broth (better than bouillon is great)
1 can/box cream of mushroom or cream of chicken soup
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheese (I used sharp cheddar and gruyere)

Green Onions or Chives (I used parsley as I didn't have either)
Sour Cream

I always add some MSG and I put in about 2TBSP of soy sauce and 2TBSP of seasoned gochujang.  Gives it a nice kick and boost in flavor that I love.

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.

Add the chicken broth, cream of mushroom/chicken soup, potatoes, salt, and pepper to the pot, and stir well.  Cook over manual high pressure for 10 minutes, then quick release the pressure.

Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.

Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. (I also used an immersion blender to smooth out some of the chunks as well.  I like a good mix).  Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and sour cream. Enjoy!