Pressure Cooker Potato Soup
Your pressure cooker will do double duty in this vegetarian version of potato soup. First, use it to make a béchamel sauce. Remove the sauce, clean out the pressure cooker, and then use it again to make the soup.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk, warmed
- ½ tsp. salt
- ⅛ tsp. ground nutmeg
- ¼ cup extra-virgin olive oil
- ½ cup onion, diced
- ½ cup celery, sliced
- 6 cups potatoes (about 5 medium potatoes), peeled and diced
- 3 cups vegetable stock
- ½ tsp. salt
- ½ tsp. pepper
- 1 small bunch parsley, chopped
- For the béchamel: in the pressure cooker over medium heat, melt the butter. Add flour, cook, and stir about 3 minutes to create a roux. Slowly pour in the warm milk and whisk until there are no lumps. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and allow to cook for about 5 minutes, or until the sauce has thickened. Remove from the heat and allow pressure to release naturally. Stir in salt and pepper and transfer béchamel sauce to a large, heat-proof measuring cup or bowl. Clean the pressure cooker and return it to the stove.
- For the soup: in the pressure cooker over medium-high heat, heat the oil. Add onion and celery and sauté for 5 minutes. Add potatoes and stock. Lock the lid into place and bring to high pressure. Once pressure is achieved, turn the heat to low and cook for 8–10 minutes. Remove from the heat and release pressure naturally for 20 minutes. Quick-release any remaining pressure. Remove the lid.
- Bring the soup to a simmer and slowly stir in the béchamel sauce to thicken. Taste for seasoning and add more salt and pepper if needed. Garnish with chopped parsley.