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Originally Posted by bluteddi
I've never heard of pressure cooked potatoe soup.. but I make mine:
1.peel and boil potatoes ( as if to make mashed potatoes) while potatoes are cooking I like to saute some chopped onions ( green is best but use what you have) in butter til translucent. 2. drain potatoes 3. add a stick of butter ( I make a BIG pot full ) 4. coursely mash potatoes 5. add sauted onions 6. add milk until a bit thinner than mashed potatoes 7. simmer until desired thickness ( add more milk if u want it thinner) opt.... I like to add a little roasted/minced garlice or garlic powder too |
I like to add a bit of chicken boullion to the water too. Makes a good stock bask.
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I cook the potatoes & chopped onions in chicken broth, just enough to cover. When done, add a stick of butter and enough milk to make soupy. Then I add a big chunk of Velveta cheese. If you want the soup thicker just add instant potatoes until the consistancy you like.
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Into a 5-6qt crock pot:
5-6 cubed potatoes ( I don't peel them) 1 onion minced 2-3 stalks of celery chopped 2-3 carrots sliced 1 lb cooked bacon, chopped salt pepper garlic powder (everything is better with!) Barely cover with chicken broth and cook on hi until veggies are soft. Add 1 can of evap milk just before serving. If you want to thicken the broth, simply mash some of the veggie mixture and return to pot. |
Here's a recipe that's a little different and really delicious --
4 cups chicken broth 4 cups potatoes, peeled and diced 1/4 cup onion, finely diced (I used 1/2 a medium onion) 1 tsp. Tony's (cajun) seasoning 8 oz. cream cheese Cook potatoes, onions and seasoning over medium heat in broth until soft. Don't drain. Smash potatoes a little. Add cream cheese and cook over low heat until the cheese is melted. |
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