Best 3 Pressure Cooker Potato And Cheese Soup Recipes

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Indulge in a creamy and comforting delight with our pressure cooker potato and cheese soup recipes. These recipes offer a quick and effortless way to prepare a hearty and flavorful soup that will warm your soul on chilly days. From classic potato soup to unique twists with bacon, leeks, and broccoli, our collection caters to various tastes and preferences. Each recipe provides step-by-step instructions to guide you through the cooking process, ensuring a hassle-free experience. Additionally, we've included tips and variations to help you customize the soup to your liking. So, gather your ingredients, grab your pressure cooker, and let's embark on a culinary journey that promises a delectable and satisfying meal.

Here are our top 3 tried and tested recipes!

PRESSURE-COOKER POTATO SOUP



Pressure-Cooker Potato Soup image

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

  • Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

EASY POTATO CHEESE SOUP



Easy Potato Cheese Soup image

This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.

Provided by Thyra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 11

Number Of Ingredients 8

8 cups water
6 large potatoes, peeled and sliced paper-thin
1 onion, chopped
4 stalks celery, chopped, with leaves
salt and pepper to taste
4 cups half-and-half
2 tablespoons margarine
2 (11 ounce) cans condensed cream of Cheddar cheese soup

Steps:

  • In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
  • Once tender, mash soup with a potato masher, and add butter and cream.
  • Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 45 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 9.6 g, Sodium 506.5 mg, Sugar 3 g

PRESSURE COOKER POTATO AND CHEESE SOUP



Pressure Cooker Potato and Cheese Soup image

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

Provided by TishT

Categories     Potato

Time 23m

Yield 10 cups

Number Of Ingredients 8

4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)
4 small onions, chopped
2 teaspoons salt
1 1/2 cups water
4 cups milk
1/4 teaspoon pepper
3 cups cheddar cheese, grated
1 tablespoon parsley, chopped

Steps:

  • Put potatoes, onions, salt and water in cooker.
  • Close cooker.
  • Bring to full pressure on high heat.
  • Reduce heat and cook for 3 minutes Remove cooker from heat.
  • allow to cool naturally, till there is no pressure inside cooker Open cooker.
  • Mix the mixture smooth in a blender or mash it through a sieve.
  • Return soup to cooker.
  • Add milk and pepper.
  • Place cooker on medium heat and bring to boil, stirring constantly.
  • Add cheese and stir till cheese melts.
  • Serve immediately, garnish with parsley.

Tips:

  • Use a good quality cheese: The type of cheese you use will greatly affect the flavor of your soup. Use a sharp cheddar cheese for a bold flavor, or a milder cheese like mozzarella or Monterey Jack for a more subtle flavor.
  • Don't overcrowd the pot: When cooking the potatoes and vegetables, don't overcrowd the pot. This will prevent them from cooking evenly.
  • Use low-sodium broth: If you're watching your sodium intake, use low-sodium broth or water instead of regular broth.
  • Season to taste: Once the soup is cooked, season it to taste with salt and pepper.
  • Serve with your favorite toppings: Serve the soup with your favorite toppings, such as shredded cheese, sour cream, or crumbled bacon.

Conclusion:

This pressure cooker potato and cheese soup is a quick and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover potatoes. The soup is creamy and flavorful, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this pressure cooker potato and cheese soup a try.

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