Sunday 8 October 2017

Cheese and Potato Soup in the Instant Pot

 Fall and Winter I bring on the soup and stews! Nothing beats a crackling fire and a bowl of hot soup with a crusty piece of bread!

We are just loving our time in our new motor coach and the discovery of the "Instant Pot"! On a recent "Glamping" trip to Lake Chelan, Washington, I made this delicious soup for lunch in my Instant Pot in 25 minutes!! I used a immersion blender, which turned this soup into a smooth delicious puree in a couple minutes in "ONE" pot! I adapted this delicious recipe from Chef Maurice (Jamaica Inn) to the Instant Pot.....yummy!

Instant Pot 
Cheese and Potato Soup

adapted from Chef Maurice Henry 

2lb Irish (red) potatoes peeled and diced
3 T. butter 
3 oz Onion diced
2 oz scallion chopped
1 sprig Thyme
1 oz Garlic chopped
10 oz Parmesan cheese grated
2 c. or ½ liter Heavy cream
8 c. or 2 liter Chicken stock or vegetable stock
1 dash Nutmeg
Salt and pepper to taste 
 In the Instant Pot saut√© garlic, onion, scallion until tender.

Stir in potatoes, stock, thyme and garlic....put the Instant Pot to Soup setting for 25 minutes, when done do a "Quick Release".
*If your pot does not have a soup button, use high pressure.

Puree mixture  until smooth, I used an immersion blender. If you don't have one, you can dump it all into a blender and puree until smooth.

Add in cheese and heavy cream. If too thick add stock.
 Add nutmeg, salt and pepper to taste.  

Garnish with fresh thyme sprig if desired. Enjoy! 

For more Instant Pot recipes click on Master Recipe List!


This is one of my favorite soups and I hope you enjoy it too!

Yes, it's that time of year! October, the month of haunting!


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