Dad's Potato Soup7 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr 20 min
“Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities.” - by SS
Original recipe yields 8 servings
- Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
- Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.
Amount Per Serving (8 total)
- 295 cal
- 12.4 g
- 39.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I don't have a pressure cooker, so I just cooked it all in a large saucepan. The amount of celery looked excessive to me, so I cut it to 2 stalks, very finely sliced, and it worked out very well. Wh..." See moreen it was cooked I took out a couple of cups of the soup and whizzed it in my blender (an old trick of mine), then returned it to the rest of the soup, and this thickened it nicely."
"This is exactly the recipe my dad used to make on cold grey days! My daughter and I have enriched the taste by adding 2-4 chicken bouillion cubes to the water at the beginning......The evaporated milk..." See more is the key to this recipe, please edon't substitute with regular milk or cream, it just isn't the same."
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