Emma Quick and easy pressure cooker soup
This thick, creamy and delish creamy potato soup is perfect for a chilly night. Using a pressure cooker, this soup can be on the table in minutes.
The variety of seasonings as well as cheese and milk make this creamy potato soup taste luxurious. Omit the cheese for a less rich taste.
Have you tried our Roast Garlic and Potato soup?
Ingredients
Doh! forgot the milk in the photo.
- potatoes
- onions
- carrots
- flour
- olive oil
- cheese
- celery
- rosemary
- garlic
- chilli flakes
- bay leaf
- milk
See recipe card for quantities.
Instructions for Easy Creamy Potato Soup
In a large pot, heat olive oil over medium heat. Stir in the onions, carrots, and celery. Cook for a minute.
Stir in the garlic, rosemary and chilli flakes Give everything a good stir
Add the flour and stir into the mixture. Cook through for around a minute. The mixture should smell like toasted butter.
Add the stock and stir until the ingredients are mixed through.
Add the potatoes and bay leaf.
Cover and cook on high pressure for 10 mins.
Release the pressure. Remove the bay leaf, and then stir in cheese and milk.
Taste for seasoning.
Use a hand blender to mash up some potatoes for extra thickness.
Substitutions
- Gluten free – instead of flour, you can use cornflour to thicken.
- Vegan – try using almond/oat or soy milk
Equipment
A pressure cooker will cut the cooking time of this soup, so is recommended if you like to cook soups. Otherwise, use a normal pot, but add 5 mins to step 1 cooking carrots etc and 20 mins to potato stage cooking time.
Here is a link to the pressure cooker I use affiliate link to purchase the equipment.
Video
Easy Creamy Potato Soup for pressure cooker
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 to 3 stalks celery chopped
- 1 tablespoon minced garlic 3 cloves
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 1/4 teaspoon chilli flakes
- 3 tablespoons flour
- 1 pint chicken stock
- 3 to 4 medium potatoes chopped
- 1 bay leaf
- Salt and fresh ground black pepper
- 200 ml milk
- 60 g cheese grated
Instructions
- In a large pot, heat olive oil over medium heat. Stir in the onions, carrots, and celery. Cook for a minute.
- Stir in the garlic, rosemary and chilli flakes Give everything a good stir.
- Add the flour and stir into the mixture. Cook through for around a minute. The mixture should smell like toasted butter.
- Add the stock and stir until ingredients are mixed through.
- Add the potatoes and bay leaf.
- Cover and cook on high pressure for 10 mins.
- Release the pressure.
- Remove the bay leaf, and then stir in cheese and milk.
- Taste for seasoning.
- Use a hand blender to mash up some potatoes for extra thickness.
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