Pressure Cooker Potato Soup - Adding Cream To The Mixture - Pressure Cooker Cooking Blog at - 250405

Pressure Cooker Cooking

Pressure Cooker Potato Soup - adding cream to the mixture 
Sep. 17, 2011 10:01 am 
Taking advice from several different cookbooks on how to make potato-based soup, today (one day after making the original batch), I added heavy cream to my servings. The cream changed the taste from one where I was aware of small potato chunks (I did not puree the soup) to one that tasted, well, creamy, and had a more uniform color. The chunks were still there, but they were much less noticeable. I liked it a lot!

I would not add heavy cream to the pot if I expected the soup to be served over several days (gut feeling; no scholarly reason as to why), but adding cream to the soup after heating it just prior to it being served works well.

Adding a roux (search for guidance) is a consideration, especially if you don't normally have heavy cream in the house and don't want to invest in it just for soup. I have no objection (again, gut feeling) to using a roux immediately in the cooking process even if you planned on serving the soup on consecutive days.

Adding whole milk or half-and-half might also taste great, as would  non-dairy products, like soy and almond milk, but the issue is that of the liquid's veracity (thickness), rather than the liquid itself, relative to your taste preferences. (I mean, even dark beer would taste great in this soup, but it is a thin liquid.)
Potato soup with heavy cream added prior to serving.
Photo Detail
Click to Change your Profile Picture

Living In
Weehawken, New Jersey, USA

Member Since
Mar. 2011

Cooking Level

Cooking Interests
Middle Eastern, Mediterranean, Vegetarian

Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
My name is Karen Little. I'm a travel writer (see and adult kick scooter evangelist ( My current love is going sightseeing around the USA on my trusty kick scooter and encouraging others to do the same!
My favorite things to cook
I became a vegan (vegetarian) in January 2011, then switched to being a modified vegetarian in August. While I still primarily eat vegetarian meals, I now eat meat a few times a week. That said, I enjoy vegetable and grain-based meals very much. They are great on the tummy as well as the budget.
My favorite family cooking traditions
My mom's favorite dishes included hotdogs, baloney, and undercooked chicken. My mother-in-law's favorite dish was pot roast. As I grew older, my favorite foods were all served in fast-food restaurants. I now live somewhat near "Carlos Bakery" (owned by "The Cake Boss") in Hoboken, NJ. I would regularly buy Bear Claws there, but can't because of all the tourists vying to get in front of me. TIP: If you can actually get in Carlos Bakery, make sure you leave with a box full of fresh Bear Claws.
My cooking triumphs
I am currently excited about using a pressure cooker.
My cooking tragedies
Happily, I don't have any tragedies, but you never know what Anthony Bourdain would say about my culinary skills. Then again, considering the types of things he eats from street vendors, maybe he'd be really pleased.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States