Best Potato Soup Ever
In any size pressure cooker, mine is 6qts. peel and quarter potatoes
to about half full. (I like lots of potato)
Chop an onion or two. (I like onions)
(Decide how much you can eat)
I use two cans of evaporated milk which are added after cooking
SO..I put 24 ounces of water in the pressure cooker, add salt about
1 tsp., about 1/2 tsp. pepper, black, and about 1 tsp garlic salt. I
bring the pressure up and cook about 4-5 min and then release the
pressure. Remove from the heat source and I add the canned
evaporated milk and 1 stick imperial margarine. Taste and add salt
as needed. use a potato masher gently to break up the potatoes.
I have an old pressure cooker, and this is an old recipe, I remember
eating it in the 1950s. I have cooked it in a regular pot and used
different margarine or butter and it's good, but it's great cooked
in the pressure cooker. If you have any left over and it's not quite
enough add some corn. The water, milk ratio is important. enjoy.
Thanks Nancy for all your hard work, your the best on the internet!!