Pressure Cooker Potato Soup

Craving a new recipe to try in your pressure cooker? Try this delicious potato soup recipe! It's super easy and is perfect for a chilly winter day.

Ingredients:

• 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

Directions:

1. Place first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

2. 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.

Tip: Any potatoes will work with this recipe, but russet potatoes hold up best with the heat.

Nutrition Facts for 1 Cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein

Source: TasteOfHome.com