Potato Soup with Onions & Cheddar
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or oil |
|
| 1 | clove |
garlic
finely minced |
|
| 4 | stalks |
celery
thinly sliced |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 10 | ounces |
pearl onions
peeled |
*
|
| 2 | pounds |
potatoes
scrubbed, peeled, sliced |
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
parsley leaves
fresh, minced |
|
| ½ | cup |
milk
optional |
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or oil |
|
| 1 | clove |
garlic
finely minced |
|
| 4 | stalks |
celery
thinly sliced |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 289 | ml/g |
pearl onions
peeled |
*
|
| 907.2 | g |
potatoes
scrubbed, peeled, sliced |
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
parsley leaves
fresh, minced |
|
| 118 | ml |
milk
optional |
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
Heat the butter in the cooker.
Sauté the garlic, celery, and scallions for a minute or two.
Stir in the onions and potatoes, tossing to coat with the butter .
Add the stock and ¼ cup parsley. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 5 minutes.
Let the pressure drop naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Add the remaining parsley and milk (if using).
Over low heat, gradually stir in th e grated cheese, simmering until the cheese is melted and the soup is hot.
Add salt and pepper to taste before serving.
