I have to list those things up there because I keep forgetting to make a blog about each of them.
I recently made three separate recipes but, unfortunately, didn’t take any photos of the finished product. Maybe I can find similar photos online somewhere.
The first recipe I made was:
Potato Soup – Pressure Cooker Style
2 large russet potatoes, peeled and diced.
6 red (small round) potatoes, skins-on, quartered.
1/2 onion diced
1/2 stalk celery diced.
3 carrots peeled and diced.
1 red pepper, diced.
1 cup chicken stock (low or no salt)( other stock like vegetable or beef would be fine)
Water as needed
1 cup Half and Half (or milk as desired, or cream)
2 TBSP butter
1 cup cooked ham, cut-up (if desired)
3 scallions chopped.
Salt & pepper to taste.
In a PRESSURE COOKER (I used my large one), put in the grate on the bottom so potatoes don’t stick to the bottom of the pain. Add potatoes, chicken stock, onions, celery, red pepper, and carrots and enough water to just cover everything.
Put cover on and lock. Pressure-cook this for 15-20 minutes (I think 15 would do fine but I let mine go 20 minutes and everything was cook perfectly.)
Cool down pot, remove cover, and put back on stovetop. Using a potato masher, mash down all the chunks of veggies in the soup, not completely but almost, making a bit of a mash. Leave a few potatoes in chunks.
Add ham and half-and-half or cream or milk as you like. Add butter. Heat and simmer for a bit before serving.
Add scallions on top after served in bowl.
Salt and pepper to your taste.
(Note: I have a spice called Fox Pointe that I get from Penzy’s on line, and I add this to so many dishes including this one, but if you don’t have it, no problem.)
That’s it. It doesn’t take long, and this soup was a huge hit with both Paul and me. I could have used some kielbasa instead of the ham, but I had just gotten some sliced ham recently, so I used that. No meat is really needed if you like.
We had three meals out of this recipe, well, we have HAD two and I have enough for one more in the fridge. We served it with a nice fresh French baguette heated up and sliced.
So there you go. Potato Soup Pressure-Cooker style, all in less than 45 minutes from start to finish.
I will do a separate entry for the other two items I listed at the top because they also came out better than expected and I wanted to share. Here are the other two that follow: