And I have to say - success!!!
Seriously. This soup was easy, and thanks to the pressure cooker, speedy! Hooray for pressure cookers!
This makes a TON of soup. I had company, so I had 6 adults and 2 children eating, and there are still leftovers. I'm not complaining. But, you could halve this recipe if you don't want the leftovers... you could choose one kind of canned soup to add instead of both. You could also adapt this to cook in a slow cooker (I would cook the bacon and onion first), or stovetop, but the pressure cooker is so easy.
Pressure Cooker Potato & Veggie Soup
1/2 lb bacon, diced
2 stalks celery, chopped fine
1/2 onion, chopped fine
1 c carrots, chopped fine
5 potatoes, washed and diced (peel if you want to, but you don't need to)
1 can cream of mushroom soup (I used one with roasted garlic)
1 can cream of celery soup
4 c water
1 c frozen mixed vegetables
1 1/2 c shredded cheddar cheese
salt, to taste
Set the pressure cooker to brown (if electric - if not, place on burner on medium high heat), and cook the bacon with the onion, celery, and carrot until softened. Add in the potatoes, canned soup, and water. Stir to mix, and place the cover on the pressure cooker and close the valve.
Cook on high pressure for 5 minutes. Allow the pressure to release naturally for 5-10 minutes, and then quick release to release the rest of the pressure.
Puree with an immersion blender (if you do not have an immersion blender, you can use a standard blender, but *warning* - this is SUPERHEATED in the pressure cooker and will burn you easily. Work in batches, very carefully. I really urge you to get an immersion blender... it is much safer and so very easy...)
Stir in the frozen vegetables (they will cook quickly in the super-heated soup!) and the cheese, stirring to melt, and salt to taste.
Serve with some nice bread, and enjoy!
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