Instant Pot

1. Turn on Instant Pot to saute' setting and add butter; melt the butter, then add Chop Chop stirring for 1 minute.
2. Stir flour into the butter mixture and cook for 1 minute.
3. Pour the chicken broth with the water, salt, pepper, potatoes, and carrots. 
4. Stir together, place the lid securely on the pot, press the manual button, and set for 15 minutes at high pressure. 
5. After the soup is finished cooking, let the pressure release naturally or turn the pressure valve to release pressure. 
6. Open the lid and stir the cream into the soup.
7. Take half of the soup out of the Instant Pot and blend it in a blender or with an emersion blender in a bowl.
8. Return the blended soup with the rest of the soup and stir, mixing together.
9. Adjust seasoning and serve hot; a garnish is optional.

Stove-Top

1. Melt butter in a large soup pot. Add Chop Chop and stir for a minute or two. Stir in flour and cook for 1 minute. Pour in chicken broth, water, salt, pepper, potatoes, and carrots.
2. Cook until potatoes and carrots are tender.
3. Take half of the soup out of the pot and blend in a blender until smooth (careful not to burn yourself), or pour into a bowl and blend until smooth with an emersion blender.
4. Return blended half back into the pot and stir, mixing together.
5. Adust seasoning and serve hot; a garnish is optional.