pot potato soup

Soups & Salads

Pot Potato Soup

Set the pressure cooker to the saute setting. In a small bowl, whisk together flour and 1/2 cup of cream until smooth. Stir into the soup, along with 3/4 cup of the cheese, as well as the bacon, cilantro and the rest of the cream.

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro

Directions

  • 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.
  • 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.

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