Cheese Potato Soup

Cheese Potato Soup Makes 10 servings

4 large potatoes, peeled, cut into 1-inch cubes 4 small onions, chopped 2 teaspoons salt 1-1/2 cups water 4 cups milk 1/4 teaspoon black pepper 3 cups cheddar cheese 1 tablespoon parsley, chopped

Place potatoes, onions, salt, and water in pressure cooker. Lock lid and bring to full pressure. Reduce heat to maintain pressure; cook for 3 minutes. Remove from heat. Allow pressure to release naturally. When pressure is released, open and mix mixture in a blender or mash it through a sieve until smooth. Return soup to cooker. Add milk and pepper. Heat over medium heat until starts to boil, stirring constantly. Add cheese and stir until melted. Serve at once, garnished with parsley.

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 * PressureCookerRecipes Y-Group