Updated: Nov 16, 2020
A wonderful cold weather soup. The richness of the potatoes and vidalias is brightened by a slight lemony tang. Rosemary, garlic, and oregano provide an earthy herb base for this hearty, creamy bisque. Start to finish in 45 minutes with a pressure cooker!
Prep Time: 15 minutes Yield: 8-10 cups
1 tablespoon olive or vegetable oil
2 pounds red potatoes, scrubbed clean and sliced into quarters
4 medium vidalia onions, cut into quarters
1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon salt
1 teaspoon course ground black pepper
1 teaspoon white pepper
2 cloves garlic, minced (or 1 teaspoon garlic salt - adjust for salt if use)
32 ounces chicken or vegetable broth
16 ounces (2 cups) water
1/4 cup lemon juice
1/2 stick unsalted butter
1/4 cup heavy cream
2 teaspoons Greek seasoning (I like Konriko)
any additional salt, to taste
In pressure cooker, add 1 tablespoon olive or vegetable oil. Add quartered potatoes, onions, rosemary, salt, black and white peppers, and garlic. Add broth, water, and lemon juice.
Put instant pot on "bean/chili" setting for 35 minutes.
Once done, mash some of the potatoes with a fork. Add butter, heavy cream, Greek seasoning, and additional salt, if needed. Stir to incorporate.
Top with desired toppings (bacon, sour cream, hot sauce, fresh herbs, etc). This soup pairs beautifully with my blender yeast bread.