Pressure Cooker Potato Soup

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 127.3
  • Total Fat: 1.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 361.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Pressure Cooker Potato Soup calories by ingredient


Introduction

The evaporated milk in this recipe makes the finished product smooth and creamy. I usually use thin-skinned potatoes and don't peel them, just chop them coarsely. This recipe has been designed to be made in an electric pressure cooker. The evaporated milk in this recipe makes the finished product smooth and creamy. I usually use thin-skinned potatoes and don't peel them, just chop them coarsely. This recipe has been designed to be made in an electric pressure cooker.
Number of Servings: 18

Ingredients

    16 cup diced Potato, raw 1 can (13 oz) Milk, canned, evaporated 4 tsp Garlic Salt 4 cup (8 fl oz) Water, tap 1 cup Milk, 1% 2 serving beef boullion cube (by EM4147) 2 clove Garlic ground pepper (to taste)

Directions

1. Chop potatoes and peel garlic. Add to pressure cooker. 2. Add 2 cups water, garlic salt, boullion, and pepper. 3. Lock lid on pressure cooker and set to High Pressure for 20 minutes. 4. When pressure cooker beeps, do a quick release of steam and then open the lid (carefully). 5. Add the evaporated milk and begin to blend with hand-blender or potato masher in the pot. Add the remaining water and milk to get the consistency you like. 6. Serve hot with shredded cheddar cheese (optional)

Serving Size: Makes 18 1-cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user JMFSPARKLES.