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See Also: Soups
Potato Soup with Onions and Cheshire
2 tablespoons olive oil
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.