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Pressure Cooker Potato Cheddar Soup




Source of Recipe


Pat_T






List of Ingredients



• 6 large potatoes, peeled and diced
  
• 1 large onion, chopped
  
• 4 carrots, peeled and diced
  
• 6 sticks of celery, chopped
  
• 2 tablespoons butter
  
• 2 cups chicken stock
  
• 1 cup milk or heavy cream
  
• 2 cups cheddar cheese, grated
  
• Salt and pepper to taste
  
• Fresh chopped chives or cilantro for garnish
  






Instructions



1. Saute onion and celery in butter. Add potatoes, carrots and chicken stock. Lock the lid in place and bring to pressure over high heat. When high pressure is reached, lower heat to maintain it and cook for 5 minutes. Use the natural release method to reduce pressure and remove the lid. Puree the vegetables in a blender of food processor until smooth. Return to the cooker and simmer gently whithout a lid. Add the milk or cream and grated cheese and stir until the cheese has melted and the soup is heated through. Do not boil. Adjust seasonings. Serve and garnish with a sprinkle of chives or cilantro.
   
2. Yield: 4 to 6 servings