Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities.

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.

    Advertisement
  • Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.

Nutrition Facts

295 calories; protein 7.5g 15% DV; carbohydrates 39.9g 13% DV; fat 12.4g 19% DV; cholesterol 36.6mg 12% DV; sodium 151.2mg 6% DV. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2011
I don't have a pressure cooker so I just cooked it all in a large saucepan. The amount of celery looked excessive to me so I cut it to 2 stalks very finely sliced and it worked out very well. When it was cooked I took out a couple of cups of the soup and whizzed it in my blender (an old trick of mine) then returned it to the rest of the soup and this thickened it nicely. Read More
(110)

Most helpful critical review

Rating: 3 stars
02/16/2019
This was just OK. It may be nice for someone on a bland diet or on a cold winter day. Read More
29 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/30/2011
I don't have a pressure cooker so I just cooked it all in a large saucepan. The amount of celery looked excessive to me so I cut it to 2 stalks very finely sliced and it worked out very well. When it was cooked I took out a couple of cups of the soup and whizzed it in my blender (an old trick of mine) then returned it to the rest of the soup and this thickened it nicely. Read More
(110)
Rating: 4 stars
10/01/2011
This is exactly the recipe my dad used to make on cold grey days! My daughter and I have enriched the taste by adding 2-4 chicken bouillion cubes to the water at the beginning......The evaporated milk is the key to this recipe please edon't substitute with regular milk or cream it just isn't the same. Read More
(75)
Rating: 5 stars
12/30/2015
I used 7 large potatoes cubed, 1T garlic, 3 stalks of celery, 1/2 cup chopped red onion & 4 cups chicken broth. Pressure cooked for 25 minutes. Once cooked, I added in a 12oz can evaporated milk, 6T of butter, 1/2 cup sharp cheddar cheese, 1/4 cup chopped green onion, salt & pepper & 1/2 cup real bacon chopped! Will be making again. Next time I will double the recipe. Read More
(31)
Advertisement
Rating: 5 stars
03/08/2012
It was very good. I added the cheese and bacon and we ate it as a meal. Even my teenager liked it. Read More
(15)
Rating: 4 stars
03/08/2013
I tripled this recipe and made it in the crockpot only because I am terrified to use my husband's pressure cooker. Instead of water I used chicken broth. I did add a few more spices (onion powder garlic powder dill weed chives red pepper flake celery salt) but other than that I stuck to the recipe. I did not need the additional mashed potato flakes my soup was the perfect consistancy. Right before serving I sprinkled each serving with a little shredded sharp cheddar and crumbled bacon. Thumbs up from the whole family. VERY cheap meal idea for a mom on a budget. Read More
(9)
Rating: 5 stars
10/19/2014
Warm and Hearty. Reserved 2 cups of cooked veggies before using the emulsion blender. After creamy return chunks. Sprinkle with the fairy dust of food (bacon) Read More
(5)
Advertisement
Rating: 5 stars
02/05/2013
I really enjoyed this potato soup and is perfect for a beginner on a pressure cooker! Be sure to have bacon (I used real bacon bits) and cheese. My husband loved it as we'll. Read More
(2)
Rating: 5 stars
01/30/2017
This is a great soup recipe! I did add potato flakes but it didn't seem to thicken it up. That didn't matter. I didn't have celery so I substituted a little celery seed for flavor. Delicious! I used instant pot on manual and cooked for 15 minutes. Added cheese bacon and chives once in bowls. This is a keeper! I'd say 1 hour from start to finish! Read More
(2)
Rating: 5 stars
09/05/2016
I made just as recipe stated but added 2 cups sharp cheddar cheese and chopped crispy bacon. I found I needed to use more potato flakes to thicken to my desired consistency but it was delicious. My in laws loved it and the pot was gone in one sitting. I wish I had doubled the batch! Read More
(1)
Rating: 3 stars
02/16/2019
This was just OK. It may be nice for someone on a bland diet or on a cold winter day. Read More
Advertisement