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Pressure Cooker Potato Cheddar Soup




Source of Recipe


Unknown


List of Ingredients




6 large potatoes, peeled & diced
1 large onion, chopped
4 carrots, peeled & diced
6 sticks of celery, chopped
2 Tblsp. butter
2 cups chicken stock
1 cup milk or heavy cream
2 cups cheddar cheese, grated
Salt & pepper to taste
Garnish: fresh chopped chives or cilantro


Recipe



Sauté 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 or food processor until smooth. Return to the cooker and simmer gently without 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. Serves 4 to 6.