This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
German Leek and Potato Soup
Zippy Potato Soup
Winter Leek and Potato Soup
Pud's Potato Soup
Easy Cheesy Bacon Potato Soup
more »
Top Related Articles
7 Reasons to Buy a "Fast Cooker"
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Sweet Potatoes
Matzo Ball Soup
Soup Up Your Chicken Soup
Cooking Potatoes
Thickening Soups
8 Family Recipe Secrets Revealed
Related Collections
Potato Soup
Low-Sodium Soups, Stews, and Chili Recipes
Potatoes
Comfort Food Recipes
Low-Sodium Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Dad's Potato Soup

By: SS

"Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 large potatoes, cubed
6 stalks celery, chopped
1 large onion, chopped
4 cups water, or as needed
1 (12 fluid ounce) can evaporated milk
6 tablespoons butter
salt and ground black pepper to taste
1 tablespoon instant mashed potato flakes, or as desired (optional)

Directions

Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.