Pressure-Cooker Potato Soup

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

TOTAL TIME: Prep: 20 min. Cook: 25 min.

YIELD: 12 servings (3 quarts).

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 our
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 rst 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.

2. Select saute setting and adjust for low heat. Mix our 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.

© 2020 RDA Enthusiast Brands, LLC