Potato Soup with Onions and Cheshire Recipe

From Dorothy McNett's Recipe Book.

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Potato Soup with Onions and Cheshire

2 tablespoons olive oil
1 clove garlic, minced
4 ribs celery, thinly sliced
3 green onions, thinly sliced
10 oz. pearl onions, peeled
2 pounds potatoes, scrubbed, halved, and cut into 1/4 inch slices
6 cups beef, chicken, or vegetable stock
1/2 cup finely minced fresh parsley, divided
1/2 cup milk
1 cup grated Cheshire cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the oil in the cooker, and sauté the garlic, celery, and green onions for 1-2 minutes. Stir in the pearl onions and potatoes, add the stock and half of the 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, add remaining parsley and milk. Over low heat, gradually stir in the cheese, simmering until the cheese is melted and the soup is hot. Add salt and pepper to taste.

Recipe created 1995-05-30.

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