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
Ingredients
- 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
Reviews
This soup recipe is awesome! The only problem I had is that 15 minutes on high pressure was too long for my cooker (I used 3lbs of Russet potatoes and followed the recipe as written). The potatoes and other ingredients were way too soft, nearly disintegrated. I think I’ll cut the cooking time down a bit the next time to 11 minutes. Still tasted great though and I’ll definitely make it again!
Excellent soup!
split pea
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Perfect potato soup recipe!
This was delicious and a hit with the whole family. I only did 4 cups of broth as we like our soup a bit thicker. Didnt have any sage or cilantro to add, but everyone loved it anyway. Thanks!
Really good soup and a great way to further experiment with my insta-pot. I I didn't have any celery, but left that out and we don't like cilantro so didn't do that either. I also used one cup cream and two cups half and half and that was plenty rich. Soup was done from start to finish (chopping vegetables to dishing it up) in just over an hour and hit the spot on a chilly Sunday night.