Pressure Cooker Potato Soup
Potato Soup is really one of my favorite comfort foods. It brings back memories of childhood. We were poor and ate a lot of potatoes. A lot of them. And I still love them. Potatoes are a comfort food for me.
Another thing we alway had in the pantry were dozens of cans of canned milk. Evaporated canned milk. We used it for every thing. My dad used it in his coffee, we put in on peaches and fruit, we even made snow ice cream with it. And my mom always used it in her potato soup. Add onions, margarine, and salt and pepper and we had soup. I do not use margarine now, I use butter, but back then margarine was the butter of the poor.
I have learned over the years that the simplest recipes are most often the best. The only change I have made over the years is adding quinoa and my salt and pepper medley to the recipes. I cook mine in a pressure cooker. It tastes just like mom’s, but I have soup in minutes where as my mom’s took longer.
It amazes me just how powerful foods are and just how much they can effect our memories and instantly transport us back in time. That is how potato soup is for me.
I hope you enjoy this recipes as much as I still do, and my family does.
Chef Brad
Potato Soup
- 5 large golden potatoes, cleaned and chopped in 1/2 inch or small squares
- 1 yellow onion, chopped
- 1/2 cup quinoa, your choice, but white hides well
- 2 tablespoons oil
- 2 cups water
- 1/2 cube butter
- 2 cans evaporated canned milk (This has to be canned milk, I promise)
- 1 tablespoon Chef Brad’s Salt and Pepper Medley, or to more to taste
In pressure cooker sauté onions for a couple of minutes and add potatoes, quinoa, and water. Pressure cook for 5 minutes on high. When ready add canned milk, butter, and salt and pepper. I personally love using my Salt and Pepper Medley or my European Breakfast Blend.
