3 Divine Potato Soup Pressure Cooker Recipes

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Pressure Cooker Potato Soup Recipe

1. Easy Potato Soup or Chowder

Ingredients

• 2 cups Cheddar cheese – shredded
• 6 potatoes
• 1 cup chicken stock
• 1 cup diced onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 15.25-ounce kernel corn
• 1 cup turkey ham

Directions

1. First, combine the chicken stock, potatoes, onion, celery, carrots, flour, pepper, and salt in a pressure cooker.
2. Then close and carefully lock the lid.
3. Set to high pressure properly according to the manufacturer’s directions; fix the timer to 15 minutes.
4. Set 12 to 13 minutes for this pressure to properly build up.
5. Release the pressure accurately by applying the process according to the manufacturer’s directions, about 8 minutes.
6. Unlock and carefully separate the lid.
7. Mix in the turkey ham and corn.
8. Add the Cheddar cheese; gently stir it until softened.

Nutrition Facts (For Per Serving): calories: 425; fat: 24.8g; carbohydrates: 47.4 g; protein: 19.6 g; cholesterol: 72 mg; sodium: 950 mg.

 

2. Golden Potato Soup

Ingredients

• 1 cup chopped ham
• 3 cups potatoes – peeled and cubed
• 1 cup celery – chopped
• 1 cup onion – chopped
• 1 cube chicken bouillon
• 1 cup of water
• 1 teaspoon parsley – dried
• 1 teaspoon salt
• 1 pinch ground black pepper
• 2 teaspoons all-purpose flour
• 1 cups of milk
• 1 cup American cheese – shredded

Directions

1. First add the celery, potatoes, onion, water, parsley flakes, and chicken bouillon in a medium stockpot.
2. Season it with pepper and salt and simmer it till the vegetables become properly tender.
3. Mix the milk and flour in a bowl.
4. Once it is evenly mixed, pour it into the soup mixture.
5. Cook it properly in a pressure cooker continuously, until the soup is thickened.
6. Finally, add in the cheese and ham.
7. Spontaneously simmer it till the cheese has smoothly melted.

Nutrition Facts (For Per Serving): calories: 415; fat: 17.8 g; carbohydrates: 32.4 g; protein: 27.6 g; cholesterol: 75 mg; sodium: 946 mg.

 

3. Bacon and Potato Soup

Ingredients

• 1 teaspoon kosher salt
• 6 thick slices bacon
• 1 teaspoon olive oil
• 2 cup onion  – chopped
• 1 cup carrots – chopped
• 1 stalk celery – chopped
• 4 cups chicken broth
• 4 cups cubed potatoes
• 1 teaspoon cayenne pepper
• 1 cup Cheddar cheese  – shredded

Directions

1. First, cook the bacon properly in a pressure cooker saucepan until crisp.
2. Separate and drain it well with paper towels.
3. Then discard the bacon grease and properly wipe the pan with a paper towel.
4. Meanwhile, arrange the vegetables.
5. Drizzle the olive oil spontaneously into the saucepan and then add the carrot, celery, and onion.
6. After that, sauté it till the onion is properly cooked but not browned, approximately 4 to 5 minutes.
7. Mix in the potatoes, pepper, and chicken broth; take it to a boil, then reduce the temperature, and simmer it.
8. Cover the cooker, until the potatoes are soft regarding 12 to 13 minutes.
9. Then stir in the cheese, until properly melted.
10. Chop the bacon and then add it to the soup.
11. Add salt for taste, as desired.
12. Then serve it at once.

Nutrition Facts (For Per Serving): calories: 490; fat: 21.9 g; carbohydrates: 33.4 g; protein: 15.6 g; cholesterol: 68 mg; sodium: 946 mg.