RECIPES
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17
Potato Bacon Soup
2 lbs. potatoes, peeled and diced
6–8 slices bacon, cooked and crumbled
2 carrots, sliced
½ cup plain Greek yogurt
1 onion, diced
2 cups cheddar cheese, shredded
4 cups vegetable stock
1 tsp. salt
¼ cup butter
½ tsp. pepper
⅓ cup flour
6 green onions
12 oz. evaporated milk
1. Put the potatoes, carrots, onions and stock in the pressure cooker pot.
Lock on the pressure cooker lid and press SOUP/STEW and adjust time to
15 minutes. Make sure the pressure limiting valve is set to AIRTIGHT.
2. In a small saucepan on a stovetop, melt the butter over medium-high
heat. Whisk the flour into the melted butter until smooth and cook for
1 minute.
3. Continue to whisk the butter and flour while adding the evaporated
milk. When the mixture reaches a simmer, it will become very thick.
Keep whisking until smooth, then remove from heat.
4. When the cooker is done, do a natural release for 15 minutes. Carefully
turn the valve to EXHAUST to release any remaining pressure. Remove the
lid. Set the pressure cooker to BROWN/SAUTÉ.
5. Stir the milk mixture into the pot with the potatoes. Add the bacon,
yogurt, cheese, salt and pepper.
6. Stir in the green onions just before serving.
Serves 8
