Pressure Cooker Potato Soup
This soup is lovely garnished with fresh herbs. For a rich version substitute heavy cream for the yogurt. To turn it into a baked potato soup, top the soup with crumbled bacon and shredded cheese.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 Tbsp. extra-virgin olive oil
- 1 medium onion, peeled and diced
- 1 stalk celery, diced
- 4 medium Yukon gold potatoes, peeled and diced
- 6 cups vegetable broth
- 2 tsp. salt
- 1⁄2 tsp. ground white pepper
- 1 cup whole-milk plain yogurt
- 1⁄4 cup chopped parsley
- Heat olive oil in an uncovered pressure cooker over medium heat. Sauté the onion and celery (about 5 minutes). Add potatoes and broth. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 8 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Purée with immersion blender, then add salt and white pepper. Stir in the yogurt and ladle into individual bowls. Garnish with parsley.