Here's a belly-warming potato soup perfect for those chilly winter evenings when you need a cheesy chowder filled with ham and vegetables. Made quick and easy by cooking in the pressure cooker.
1 person made this
6 potatoes, cut into cubes, or more as needed
2 1/2 cups chicken stock
1 cup diced brown onion
1 cup chopped carrots
1 cup chopped celery
2 tablespoons plain flour
2 teaspoons salt
1 teaspoon (2 g) ground black pepper
1 (400g) can corn kernels, drained
1 cup chopped ham
2 cups shredded Cheddar cheese
Directions Preparation:20min › Cook:20min › Extra time:5min Other › Ready in:45min
Combine potatoes, chicken stock, onion, carrots, celery, flour, salt and pepper in a multi-functional electric pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in corn and turkey ham. Add Cheddar cheese; stir until melted.
Dice potatoes into smaller pieces for a creamier soup.