*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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!
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!