PRESSURE COOKER VEGETABLE SOUP RECIPES

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PRESSURE-COOKER POTATO SOUP RECIPE: HOW TO MAKE IT



Pressure-Cooker Potato Soup Recipe: How to Make It image

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

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

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, FatContent 19g fat (11g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 848mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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SLOW COOKER WINTER VEGETABLE SOUP WITH SPLIT RED LENTILS ...
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30-MINUTE PRESSURE COOKER SPLIT PEA AND HAM SOUP RECIPE
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