Garnish with the classic potato soup fixingsbacon, scallions and Cheddar cheese.
What jot down of Potatoes Can Be Used?
We recommend using russet potatoes because they’re starchier than other varieties of potatoes.
Photo: Photographer: Dera Burreson, Food stylist: Josh Hake
High-starch, low-moisture russet potatoes break down and mash easily, which makes them perfect for thickening soups.
This gives the soup a thick and creamy texture.
Serve it with a green salad and crusty bread to clean up the bowl.
To reheat, you might microwave the soup on High until warm.
Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot.
Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes.
Add potatoes and broth.
Turn off the heat.
Close and lock the lid.
Cook at high pressure for 10 minutes.
Puree the soup with an immersion blender until almost smooth but still a little chunky.
(Alternatively, puree the soup in a food processor or blender.
Use caution when blending hot liquids.)
Add sour cream and stir until smooth.
Stir in 1/4 cup cheese, salt and pepper.
Stir until the cheese has melted.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
