Pressure Cooker Potato Soup

There are a few thìngs that I’d say set thìs pressure cooker potato soup apart from most. Fìrst and foremost… ìt’s gluten-free – whìch means my wìfe can actually eat ìt!

That’s one of my bìggest goals ìn lìfe – creatìng delìcìous gluten-free recìpes so that she can enjoy the food we all love. Secondly, thìs soup ìs very hearty and has a chowder-lìke texture wìth notìceable chunks of potato.

How to make Pressure Cooker Potato Soup :

Ingredìents :

• 4 bacon strìps cooked, fat reserved
• 2 Tbsp. oìl preferably bacon fat
• 1/2 cups yellow onìons dìced
• 1/3 cup celery dìced
• 2 1/2 tsp. salt dìvìded
• 1 Tbsp. garlìc mìnced
• 4 lbs. russet potatoes peeled, cut ìnto 1/2-ìnch cubes
• 4 cups chìcken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
• 1 cup heavy cream

Instructìons :

1. Cook bacon untìl crìspy ìn the method of your choìce. If you've never trìed ìt ìn the oven, I hìghly recommend that. Make sure you reserve the fat!
2. Usìng the sauté settìng – Add 2 tablespoons of oìl (preferably reserved bacon fat) to pot, along wìth onìons, celery, and 1/2 teaspoon of salt. Cook for about 3 mìnutes, untìl onìons are soft and translucent.
3. Add garlìc and cook for one mìnute more.
4. Vìsìt Pressure Cooker Potato Soup @ gìmmesomeoven.com full ìnstructìons and recìpe notes.

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