Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large potatoes, peeled, cut into 1-inch cubes
- 4 small onions, chopped
- 2 teaspoons salt
- 1½ cups water
- 4 cups milk
- ¼ teaspoon black pepper
- 3 cups cheddar cheese
- 1 tablespoon parsley, chopped
Directions
Place potatoes, onions, salt, and water in pressure cooker.
Lock lid and bring to full pressure.
Reduce heat to maintain pressure; cook for 3 minutes.
Remove from heat.
Allow pressure to release naturally.
When pressure is released, open and mix mixture in a blender or mash it through a sieve until smooth.
Return soup to cooker.
Add milk and pepper.
Heat over medium heat until starts to boil, stirring constantly.
Add cheese and stir until melted.
Serve at once, garnished with parsley.
Category:Pressure cooker Recipes
Category:Potato Soup Recipes
Category:Onion Recipes
Category:Milk and cream Recipes
Category:Cheddar Recipes