POTATO SOUP1 tablespoon vegetable oil
1 cup finely chopped onions
1⁄2 cup finely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
1⁄4 teaspoon white pepper
1⁄4 teaspoon basil
1 (12 ounce) can evaporated skim milk
Salt to taste
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft.
Add broth, potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Remove 2 cups of potato mixture; place in blender or food processor and process until smooth. Return to pressure cooker and stir in evaporated milk.
CAUTION:FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
Makes 6 servings
From: Recipelink.com
Source:
Presto 4 or 6 quart Pressure Cooker Manual, 2006