Potato soup with onions and cheddar(pressure cooked)

 
           Potato Soup with Onions and Cheddar (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or oil
    1      clove         garlic -- finely minced
    4      stalks        celery -- thinly sliced
    3                    scallions -- thinly sliced
   10      ounces        pearl onions -- peeled
    2      pounds        potatoes -- * see note
    6      cups          beef, chicken, or vegetable stock
      1/2  cup           finely minced fresh parsley -- divided
      1/2  cup           milk -- optional
    1      cup           grated sharp Cheddar cheese
                         salt and white pepper -- to taste
 
 serves 6
 
 *Thin skinned varieties such as Maine, russets, new potatoes are wonderful to u
 se without peeling.  Their delicate skins become very tender and infuse the bro
 th with a full-bodied flavor.  Scrub them, halve, and cut into 1/4" slices
 
 Heat the butter in the cooker.  Saute the garlic, celery, and scallions for a m
 inute or two.  Stir in the onions and potatoes, tossing to coat with the butter
 .  Add the stock and 1/4 cup parsley.  Lock the lid in place and over high heat
  bring to high pressure.  Adjust heat to maintain high pressure, and cook for 5
  minutes.  Let the pressure drop naturally or use a quick release method.  REmo
 ve the lid, tilting it away from you to allow any excess steam to escape.  Add 
 the remaining parsley and milk (if using).  Over low heat, gradually stir in th
 e grated cheese, simmering until the cheese is melted and the soup is hot.  Add
  salt and pepper to taste before serving.
 
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