Roasted Potato Soup

Winter is supposed to be over, but it seems to linger here in Pittsburgh. This potato soup is an easy way to fight against the chill. We use the pressure cooker to help develop the rich flavors of roasted potatoes in just a few minutes. It's true that the potatoes aren't really roasted, but it sure is nice to leave the oven off just in case the sun decides to come out!

 

Special Equipment

Pressure cooker

 

Full Ingredient List

 

600 g/about 3 medium potatoes, peeled

30 g/2 tbsp butter

3 g/baking soda

55 g/0.25 cups chicken stock (or water)

125 g/half an onion, diced

1 tsp vegetable oil

170 g/6 oz ham, cubed

450 g/2 cups milk

55 g/0.25 cups heavy cream or sour cream

Pepper to taste

Sharp cheddar cheese (Optional)

Frank’s Redhot (Optional)

 

Instructions:

Step 1: Caramelize the potatoes

 

600 g/about 3 medium potatoes, peeled

30 g/2 tbsp butter

3 g/baking soda

55 g/0.25 cups chicken stock (or water)

 

Slice the potatoes into 1 cm/0.5 inch thick half circles. Melt the butter in the pressure cooker. Toss the potatoes in the butter until coated. Add the stock and baking soda. Cover and turn up the heat until you reach 1 bar/15 psi (this is the standard setting on pressure cookers). Turn the heat to low and cook under pressure for 20 minutes. Release the pressure by running cold water over the top of the pressure cooker.

 

Step 2: Saute the onions and ham

 

125 g/half an onion, diced

1 tsp vegetable oil

170 g/6 oz ham, cubed

 

While the potatoes cook, saute the onions in oil over medium heat until clear. Add the ham and cook until light browning starts to appear. Remove from heat and stir into the potatoes. The potatoes will break apart slightly, leaving many large chunks.

 

Step 3: Finish the soup

 

450 g/2 cups milk

55 g/0.25 cups heavy cream or sour cream

Salt and pepper to taste

Sharp cheddar cheese (Optional)

Frank’s Redhot (Optional)

 

Stir in the milk and cream and warm over low heat. Add salt and pepper to taste. Top with shredded cheddar cheese and Frank’s Redhot (if desired). Serve immediately.