Pressure Cooker Potato And Cheese Soup Recipes
PRESSURE-COOKER POTATO SOUP
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
PRESSURE COOKER POTATO AND CHEESE SOUP
Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!
Provided by TishT
Categories Potato
Time 23m
Yield 10 cups
Number Of Ingredients 8
Steps:
- 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.
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