Prep 20 mins
Cook 3 mins
Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!
- Put potatoes, onions, salt and water in cooker.
- Close cooker.
- Bring to full pressure on high heat.
- Reduce heat and cook for 3 minutes Remove cooker from heat.
- allow to cool naturally, till there is no pressure inside cooker Open cooker.
- Mix the mixture smooth in a blender or mash it through a sieve.
- Return soup to cooker.
- Add milk and pepper.
- Place cooker on medium heat and bring to boil, stirring constantly.
- Add cheese and stir till cheese melts.
- Serve immediately, garnish with parsley.
Loved it and it is wonderfully easy to make. My picky (they'll eat everything, but it had better be good and not just average) eaters thought it was perfect without any modifications.
Doctor this one: in preparation we used 6 medium red potatoes, 1.5 cups of chicken broth, 2 cups milk, 2 sm/med onions, 8/10 baby carrots, 4 celery hearts, rosemary and chives (2 palmfuls each), 3 cloves of garlic, 1 cup frozen corn, 1.5 frozen ham steaks, 2 cups milk, 20 grinds of pepper shaker.
After eating it we would recommend using veggie broth instead of chicken broth, way less onion ( maybe one and then some onion salt to substitute), leave the corn out, add more garlic (instead of 3 large cloves I would use 5) and lastly, use 3 cups milk. We topped ours with cheddar cheese and bacon bits.
This is a delightful recipe! I made minimal changes... to compensate from the lack of flavour mentioned by other reviewers, I used vegetable broth instead of water. I also added fresh rosemary and chives before cooking the potatoes. It had a great taste without adding any extra seasoning. I do agree that cooking time in recipe is VERY deceptive (hence my 4 stars). It doesn't include the time it takes to bring the pressure cooker to high heat, the time it takes to release the pressure, nor the time it takes for the milk to come to a boil.