Potato soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub and Place your potatoes in IP and 1 c water, set to hi pressure cook for 20-25 minutes and then let natural release for 10-15 min. While potatoes are cooking , sauté carrots, onion and garlic in soup pot in oil. Then add 2 tablespoons of flour and stir and let simmer 2 minutes then add chicken broth and stir to thicken. Next add your cream. By this time if potatoes aren’t done, turn off heat. When potatoes are done, remove from IP and place in soup pot. Take a potato masher and mash the potatoes into cream mixture. Leave some chunks. If it needs extra liquid, you can either use water or broth. I also added the cream cheese and a little bacon grease as well. I try for a medium consistency, I don’t want super thin but don’t want too thick either. Just salt and pepper to taste, remember potatoes take a fair amount of salt. Add a 1 teaspoon or more of parsley. Stir well and serve with bacon and cheese.

Step 2

I do take off skins after potatoes are done-just run under cold water and you can pull skin off with your fingers. Make sure to remove pot from heat if your potatoes aren’t done yet to keep everything from burning, especially the cream.