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Roasted Red Pepper and Potato Soup |
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Serves: 6 Print this Recipe6 large potatoes, peeled, cut into 1-inch chunks 1-1/2 cups vegetable or chicken broth 1/2 cup water 3 large scallion, white part, finely chopped 1 carrot, chopped 1 stalk celery, sliced 2 cloves garlic, minced 1/8 teaspoon black pepper 1 cup milk 1 cup shredded Monterey Jack cheese 1/2 cup canned roasted sweet red peppers, chopped Parsley, garnish In cooker, combine potatoes, broth, water, scallions, carrots, celery, and garlic. Lock lid and bring to full pressure. Reduce heat to maintain pressure and cook for 6 minutes. Quick-release pressure. Remove lid. Use a potato masher to mash vegetables. Then, whip them with a hand-held mixer or blender, adding black pepper and milk. Stir in the cheese and red pepper. Cook until cheese melts, about 5 minutes. Divide soup among 6 bowls and garnish with parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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