Soup: Montel's Cream of Potato Soup

By pavaldez

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 & black pepper to taste

Preparation

Step 1

1. Place the oil in the inner pot and set the cooker on brown mode. Add the garlic and onions and cook for 5 minutes.

2. Add remaining ingredients.

3. Place the lid on the cooker. Lock lid and close the rapid release button.

4. Press cancel button to turn off brown mode. Set the pressure adjust mode to 80 Set the cook time to 15 minutes.

5. After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid.

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.