- 4 good russet potatoes
- 1 yellow onion, diced
- 1 big carrot, diced
- (You can also add leek to this, or replace the onion with leek)
- kosher salt, pepper, parsley, paprika, garlic powder
- Additionally: shredded cheddar
So what you’re going to do is:
First, wash the potatoes and put them in the pressure cooker, covered almost completely with water, for 4 minutes
When it’s done, take the peels off (they slide off with no hassle by now).
Then add 2 cups of broth, 2 cups of water, the onion and carrots, and the spices.
Cook all this for 4 more minutes. Add 2 cups of milk and then either mash it, use a hand mixer, a fork…whatever you got to make it into soup. It depends on the day with how lumpy I like mine, but sometimes I like it really smooth, like a bisque.
Put some cheddar cheese on top, and maybe some more salt and pepper if you need it.