Pressure Cooker Potato and Cheese Soup
"Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!"
photo by The Food Gays
- Ready In:
- 23mins
- Ingredients:
- 8
- Yields:
-
10 cups
ingredients
directions
- 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.
Questions & Replies
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Can we make it in the crock pot or in dutch oven?
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Reduce heat and cook for 3 minutes?? What does this mean? Reduce heat when it has just gotten to pressure? How do you reduce heat? Turn IP off? Slow release IP for 3 minutes??
Reviews
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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. -
This soup is really tasty, but I did tweak it a lot! First, I used six Russet potatoes because that?s the type I had on hand. (Six instead of four because they were on the small side.) I used one onion instead of four because I find onions can overpower a dish, especially in a pressure cooker. Taking a cue from other reviewers, I added three peeled garlic cloves for extra flavour. Instead of water, I used chicken broth. It was quite a bit more than 1.5 cups but I didn?t measure it ? just made sure the potatoes and onion were covered with liquid. Rather than cook the soup for three minutes, I set the timer for five as I was using an electric pressure cooker. Once the pressure was released, I added two cups of milk instead of four and slightly less than three cups of Cheddar to reduce the amount of fat. (Who am I kidding?) To serve, I topped the soup with a dollop of sour cream and a dash of sliced green onion. Dee-lish! I?m adding it to my favourites as I found it super easy to prepare and very nourishing. (I used an Instant Pot pressure cooker and immersion blender to make things easier.) Enjoy! -
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. <br/><br/>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.
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Delicious! I don't know why others have said it was lacking flavor. I followed the recipe as written and it turned out amazing. I served it with a dollop of sour cream and everyone loved it. I do, however, think next time I will leave some of it chunky Just to give it some chew.
see 7 more reviews
Tweaks
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Try evap milk and velveeta cheese Add sweet basil with parsley
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This soup is really tasty, but I did tweak it a lot! First, I used six Russet potatoes because that?s the type I had on hand. (Six instead of four because they were on the small side.) I used one onion instead of four because I find onions can overpower a dish, especially in a pressure cooker. Taking a cue from other reviewers, I added three peeled garlic cloves for extra flavour. Instead of water, I used chicken broth. It was quite a bit more than 1.5 cups but I didn?t measure it ? just made sure the potatoes and onion were covered with liquid. Rather than cook the soup for three minutes, I set the timer for five as I was using an electric pressure cooker. Once the pressure was released, I added two cups of milk instead of four and slightly less than three cups of Cheddar to reduce the amount of fat. (Who am I kidding?) To serve, I topped the soup with a dollop of sour cream and a dash of sliced green onion. Dee-lish! I?m adding it to my favourites as I found it super easy to prepare and very nourishing. (I used an Instant Pot pressure cooker and immersion blender to make things easier.) Enjoy!
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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.<br/><br/>After cooking, I added some Italian seasoning, garlic and onion powders. I didn't have any cheddar, so I substituted velveeta.<br/><br/>Serving over steamed broccoli. -
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.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
