This Pressure Cooker Potato Soup is adapted from a recipe in cookbook called The Working Cook which seems fitting for Barbara’s family. It’s hard to manage a full-time job, 3 kids and being a short-order cook to her hungry family. This cookbook has a lot of fast recipes.
She likes this recipe because she can use her electric pressure cooker to cut down on cook time. She made this the morning of the first winter snow; it warmed her entire family up.
Want to know a secret? She was all out of dried thyme, so she substituted poultry seasoning. It has thyme plus a lot more. It was delicious!
Electric Pressure Potato Soup
- 5 medium potatoes, peeled and chopped
- 1 small onion, chopped
- 1 cup chopped clelery
- 2 cups water
- 1 (10.5 oz.) can cream of celery soup
- 1 (18.8 oz.) can New England clam chowder
- 1 teaspoon salt
- ⅛ teaspoon thyme (or poultry seasoning)
- ¼ teaspoon celery seed
- 2 cups milk
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup milk
- Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer's instructions (ours called for 5 minutes on high pressure using the quick release valve).
- Add celery soup, clam chowder, salt, thyme and celery seed; cook on the simmer setting until heated through. Once warmed, add 2 cups milk.
- In a small saucepan, melt butter; mix in flour and stir until smooth. Stir in 1 cup of milk gradually, and cook until thickened, stirring constantly.
- Add flour mixture into hot soup.
- Cook until soup is thickened, stirring constantly.
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