Pressure Cooker Potato and Cheese Soup

Reviews

• "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."

  By Vicki in AZ on April 07, 2003 | 48055

• "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."

  By Byilk82 on January 02, 2012 | 1278022

• "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."

  By Geniale Genie on August 27, 2009 | 934237

• "Good basic recipe. Because of the other comments, I added 4 large cloves of garlic and some rosemary before cooking. I also only used 2 small onions with the 2.5 lbs of red potatoes. After cooking in pressure cooker, I only added 3 cups of milk instead of 4. The soup came out perfectly! It just took much longer than expected due to waiting for the soup to boil once milk was added while stirring constantly. The soup was a hit with the whole family! Thanks for posting the recipe."

  By cmr1120 on January 31, 2013 | 1363517

• "I added a tablespoon of olive oil to the potatoes before cooking and omitted the salt and onion since I didn't have any fresh onion and used chicken broth in place of the water.
  
  After cooking, I added some Italian seasoning, garlic and onion powders. I didn't have any cheddar, so I substituted velveeta.
  
  Serving over steamed broccoli."

  By riverbeauty on February 22, 2011 | 1194438

• "We love this soup! The second time I made it I added a little garlic (just because my family really likes garlic). Wonderful "comfort food" for a family far from home!"

  By rachel2c129 on April 12, 2008 | 614766

• "This was extremely economical to make but didn't have loads of flavor. I think there must be some potatoes that are more suited to this recipe (the 'floury' ones maybe). After I had liquidised the soup the texture was a bit 'goopy'. I will make again but will try a different potato. Didn't need 4 cups of milk, I just used 2 and it was about right. Extremely quick to prepare and kid friendly. I would be tempted next time to add a little chilli I think and try a different type of potato. 25.02.08 Made this again and substituted a different potato. It was much better. Also added an additional cup of cheese and reduced the amount of milk (2 cups)- if you don't it is too watery. my kids finished the lot for tea (2 bowls each).. it definitely got the 'thumbs up'. a big thank you"

  By scimietta99 on February 25, 2008 | 586930

• "taste great and the texture is perfect. This is a great and easy recipe."

  By Chef #711744 on January 12, 2008 | 555095

• "Wonderful flavor yet lacking in texture. This recipe is so easy and the flavor was wonderful prepared exactly as written. I was dissapointed in how thin the soup remained even after boiling it and letting it sit for a few minutes. I guess maybe we just prefer a chunkier soup. I may just experiment with the potatoes a bit to add some texture."

  By MommaBrooks on December 08, 2006 | 344066

• "This was excellent soup. I added 5 cloves of garlic (peeled) to the pressure cooker, and 1 tsp of chicken boulion. The cooking time is a bit deceptive, as it takes time to allow the pressure to come down naturally, 10-15 minutes or so, which really brings the cooking time up to 15-18 minutes. Easy and delicious. I will be making this soup often! "

  By stjoanofca on October 26, 2005 | 215646