PRESSURE COOKER POTATO and CHEESE SOUP
4 large potatoes peeled and cut into 1-inch cubes (2-1/2 lbs.)
4 small onions, chopped
2 tsp. salt
1-1/2 cups water
4 cups milk
¼ tsp. pepper
3 cups Cheddar cheese, grated
1 Tbsp. parsley, chopped
Put potatoes, onions salt and water in cooker.
Close cooker.
Bring to full pressure on high heat.
Reduce heat and cook for 3 minutes. Remove cooker from heat.
Allow to cool naturally, till there is no pressure inside cooker. Open cooker.
Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.
Add milk and pepper.
Place cooker on medium heat and bring to a boil, stirring constantly.
Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.
Yield: 10 cups.
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