Pressure-Cooker Potato Soup
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 12 servings (3 quarts).
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
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3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
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1 large onion, chopped
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1 jar (7 ounces) roasted sweet red peppers, drained and chopped
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1 small celery rib, chopped
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6 cups chicken broth
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1/2 teaspoon garlic powder
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1/2 teaspoon seasoned salt
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1/2 teaspoon pepper
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1/8 teaspoon rubbed sage
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1/3 cup all-purpose flour
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2 cups heavy whipping cream, divided
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1 cup grated Parmesan cheese, divided
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8 bacon strips, cooked and crumbled
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2 tablespoons minced fresh cilantro
Directions
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1.
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.
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2.
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
1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.
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