Cream of Potato Soup

By luvmybuttonsnbows

Ingredients

• 10 medium Yukon Gold potatoes
• 8 cloves of garlic, peeled and minced
• 1 onion, peeled and diced
• 5 cups chicken stock
• 1 sprig rosemary
• 1 cup light cream
• sea salt & freshly ground black pepper to taste

Preparation

Step 1

1. Place the Inner Pot in the cooker. Place the oil in the Inner Pot. Press BROWN. Add the garlic and onions and cook for 5 minutes.
2. Add remaining ingredients.
3. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
4. Press CANCEL to turn off BROWN mode. Set the PRESSURE ADJUST to 80. Set the COOK TIME to 15 minutes.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL.
6. Let the soup cool for 10 minutes and put it in a blender and blend until creamy. Add the cream and season with salt and pepper.