Ok, now I have spent the morning going through the list of recipes here on the list, but what I'm looking for is a recipe that will come close to what my Grandmother use to make in the pressure cooker...anyone here know what I'm talking about...all she used was cream, potatoes, salt and pepper and I'm guessing flour...put all the ingridients into the pressure cooker and soon it was done...I would like to use the crock pot instead cause the pressure cooker thing scares the heck out of me....but does anyone have the recipe for the pressure cooker potatoe soup? I will keep searching Grandma's cook books, hopefully something will be found....

My grandma always used evaporated milk and this one does too. I dont know if it is what you want....

http://www.nancyskitchen.com/2009Aug...up-recipe.html

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

thiis is how i make mine, but i cook the onions and some celery in with the potaoes,

Yeppers Shawnemily thats pretty darn close to Grandma's....so Here is what I did, as I can't seem to find the ole pressure cooker...I boiled 4 cubed potatoes, with 1 medium onion cut up in 3 cups of water for 5 minutes. Then I added 2 cups of canned milk (Carnation) and 2 tablespoon butter, 1 tablespooon parsley, ground pepper and salt to taste and boiled for 3 minutes more. Then I added 2tablespoons of flour (mix with alittle water so it is alittle thin) add to soup to thicken just a bit....serve...I sort is close to Grandma's, but I think the key is the pressure cooker...but the men love it.....
Thanks everyone for helping me....Oh by the way there is no mashing of potatoes.........

yum! Sounds good, as its still cold here!

Now I am hungry for Grandma Susie's potato soup!!! She used to make it for me for lunch. I would walk from school to her house and gobble it down and have to run back to make it on time!!! Thank you for bringing back the memories!

I'm pretty lazy..

chop bacon into small pieces and brown it slightly then add
chopped celery, onions & shredded baby carrots (for color)& some minced garlic

Saute all of this in a cube of butter

add 2 cups chicken stock/broth from can

3 or 4 cans of diced potatoes

1 big can evap milk

simmer for a little while

thicken with instant potatoes

flavor with cheddar cheese if desired

very close to my recipe sounds wonderful, I crumble bacon on top.

New fangled recipe but nice and creamy-
2 cans beef broth
1 package frozen hashbrowns - any kind
1 package country gravy mix
Mix all ingredients and cook till desired consistency. The
longer you cook the softer the potatos get. Its an old weight watchers recipe.

The best potato soup I have ever had
found on all recipes.com
6 slices bacon cut in 1/2 inch pieces
1 onion
2 10.5 cans condensed chicken broth
2 cups water
5 large potatoes diced
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon white pepper
1/2 cup all purpose flour
2 cups half and half cream
1 12 oz can evaporated mild

place bacon in my dutch oven. Cook over medium heat until bacon is evenly brown add onion and cook until onion is done.
Add next 6 ingredients Cook until potatoes are done.
in a small bowl ,whisk the flour and half and half
stir into soup with evaporated milk simmer for 20 min.

This was a crock pot recipe but I did it in my dutch oven on the stove.

That is how my Mom made potato soup for years and how I do it. Except no pressure cooker.

I cut up the potatoes and onions and put them in water and let them cook until they are almost done.

I pour out some of the water and then add the canned milk, it's a taste thing. Too much water left over will make them taste starchy. I use milk instead of water. I add salt and pepper to taste and then put a stick of margarine in the hot soup and let it just melt.

I server cornbread with mine.

Moonwork, That is a good receipe. I cook my potatos in chicken stock, just to cover. Add milk when potatoes are cooked. All of your add-ins sound delicious.
Quilter68
Edited to add: I never had mashed potato soup. The potatos were always cut into bite size pieces. And of course butter, not margerine.

Is one kind of potato better then another? Red, bakers, golden?

I make my potato soup with ham chunks, celery, onions and cheese, I use whole milk. I made homemade beef and veggie soup today.

I make rivals and put in my potato soup. Our family really likes it this way. All the above receipts are all good.
we are such good cooks here.

Because I can only stand for short periods, I have developed what we call 'cheater potato soup'. I peel and chop 5-6 potatoes into bite size pieces, put water to just cover. Cook until soft. Add several shakes of Mrs Dash original, 1/3 cube of butter, and ham, sausage, or bacon, (about 1 & 1/2 cups.) I use non-fat milk, after boiling taters, and use instant potatoes as thickener. Try some of the flavored instant potatoes for variety. I try to avoid using flour in it, if I can. I have even added Cream of celery soup as the thickener for variety. DH loves this one.

I use 12 cups of potatoes, 1 cup onions, and one cup celery.Add with water just to cover and boil. While it is boiling I melt 3/4 cup butter and add 3/4 flour. Cook for a minute and add one quart half and half. Cook on med stiring until thickens. When potatoes are done add in white sauce. This makes a good clam chowder if you add two cans of clams. I am from Idaho and LOVE Russet potatoes.In fact our school mascot is a potato! NO KIDDING!!!

I always just boil red potatoes with salt and margarine until done. Then shake up flour and warm water and slowly stir into the potatoes while the water is at a full rolling boil until it is as thick as I want then add some milk. Quick, simple, cheap and delicious! I can't give any measurements, because I cook the way my Grannie taught me. Anytime I asked her how much of something to use, her response was, "Whatever you think." LOL

Might try this one:
Got this from the web site listed below.

Best Potato Soup Ever

In any size pressure cooker, mine is 6qts. peel and quarter potatoes to about half full. (I like lots of potato)
Chop an onion or two. (I like onions)
(Decide how much you can eat)

I use two cans of evaporated milk which are added after cooking SO..I put 24 ounces of water in the pressure cooker, add salt about 1 tsp., about 1/2 tsp. pepper, black, and about 1 tsp garlic salt. I bring the pressure up and cook about 4-5 min and then release the pressure. Remove from the heat source and I add the canned evaporated milk and 1 stick imperial margarine. Taste and add salt as needed. use a potato masher gently to break up the potatoes.

I have an old pressure cooker, and this is an old recipe, I remember eating it in the 1950s. I have cooked it in a regular pot and used different margarine or butter and it's good, but it's great cooked in the pressure cooker. If you have any left over and it's not quite enough add some corn. The water, milk ratio is important. enjoy.

Thanks Nancy for all your hard work, your the best on the internet!!
love Lora


http://www.nancyskitchen.com

Mine is the same, but will add finely chopped celery.

I like to add a bit of chicken boullion to the water too. Makes a good stock bask.

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.

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.