Fresh Recipe: Creamy Potato Soup

As the days start to get colder, my cravings for soup and stews increase.  So for today’s Fresh Tip Tuesday we made Creamy Potato Soup.  It takes less than 30 mins for this rich and flavorful soup that takes my love of baked potatoes to the next level.  Of course I shared some fun fresh tips: like how potatoes were the first vegetable grown in space, or how they should be stored at 39 degrees or higher. 🙂

Check out our Live Video on my Facebook Page, The Fresh Expert, or go direct to the link here.  Ready to get your own Pressure Cooker or my other Fresh Product Picks?  You can get them all at or message me to learn how you can get it for Free or 1/2 off!


Creamy Potato Soup
3–4 russet potatoes (about 4 cups), peeled and chopped (I leave some of the skin on for texture)
1 (10¾-oz.) can cream of celery soup
2 cups water
1 tsp. coarse kosher salt
½ tsp. black pepper
1½ cups shredded cheddar cheese
¼ cup sour cream
2 green onions, sliced thin

1. Placed chopped potatoes, cream of celery, water, salt and pepper in base of Microwave Pressure Cooker.
Seal and microwave on high power 20 minutes.
2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10 minutes.
3. Mash potato chunks and whisk in cheese and sour cream.
4. Serve topped with green onions, bacon bits, crackers or whatever your heart desires.


Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off.  At a distance? Schedule a Facebook Party with me today.


Corinne Brown

Fresh Recipe: Mushroom and Asparagus Risotto

I love risotto. It is a comfort food to me just like mac and cheese. The difference always was it would take me an hour to make it. That is, until Tupperware came out with their amazing Microwave Pressure Cooker and I could make it in less than 20 mins!  This week on Fresh Tip Tuesday I went live and shared my favorite Mushroom and Asparagus Risotto.  Watch the playback here and check out the recipe below.  I hope you love it as much as my girls and I do 🙂


Mushroom and Asparagus Risotto


– 1 cup Arborio rice
– 4 oz. fresh mushrooms, sliced
– 4 oz. fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder


  1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
  2. Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, asparagus, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
  3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.
  4. Remove cover and stir in Parmesan cheese


So good.  So easy.

Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at Want to get it FREE?  Date a Tupperware Party with me and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)




Corinne Brown

Fresh Recipe: Grilled Lemony Shrimp

It’s Fresh Tip Tuesday!  And that means another great recipe!  This Grilled Lemony Shrimp is from and can be easily adapted if you have not yet built up your Tupperware Collection with the MicroPro Grill.

I went LIVE on my business page The Fresh Expert, to share how this recipe is made, as well as some fun FRESH TIPS! Let me know what you think and share with me what you would like to see next week!

Check out the Clip Here:


Grilled Lemony Shrim
Yield 2, Serving Size: 6 shrimp


  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt


  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.


Get my Fresh Product Picks to make this amazing Lemony Shrimp at or by messaging me


Have a Fun Fresh Day!

Corinne Brown