"This Potato Soup because is creamy, cheesy, and cooked in the pressure cooker for a quick and easy to prepare soup!"
Pressure Cooker Cheesy Potato soup
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Prep time: 25mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoons butter or margarine
- 1 chopped yellow onion
- 1 sliced celery stalk
- 3 minced garlic cloves
- 5 cups chicken broth
- 2 1/2 pound peeled and diced red or yellow potatoes
- 1 teaspoon sea salt
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 3/4 cup half and half cream
- 1/3 cup milk
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 6 cooked & chopped bacon slices
- sliced green onions
Method
Step 1
Add 2 tablespoons of butter to the bottom of your pressure cooker. When melted add 1 chopped yellow onion and 1 small celery stick and cook for 3-4 minutes. Add in 3 cloves of minced garlic and cook for an extra minute.
Step 2
Add 5 cups of chicken broth, 2.5 lbs of peeled and diced potatoes, 1 teaspoon of sea salt, 1/2 teaspoon of seasoning salt, 1/2 teaspoon of black pepper, and stir well
Step 3
Assemble pressure lid, making sure the pressure release valve is set to the SEAL position. Select PRESSURE and cook on HIGH for 10 minutes.
Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure cooker valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.Stir together in a small bowl 3/4 cups of half and half cream, 1/3 cup of milk, and 1/4 cup of all-purpose flour, making sure no lumps of flour remain. Stir the mixture into the soup until fully incorporated.
Step 5
Select SEAR/SAUTE and set to MD. Stir the soup until thickened, then stir in 2 cups of shredded cheddar cheese, and the cooked and crumbled bacon. Serve in bowls and garnish with extra cheddar, bacon, and sliced green onions if desired.