Makes 2 1/2 quarts. This is a very hearty soup. Add rye bread and you have a very filling meal in 45 minutes when prepared in a pressure cooker
Heat the oil in a pressure cooker, or a large stockpot;; saute the onions, carrots, celery, and potatoes until the onions are transparent.
Pour in the stock, salt and spices (not the milk powder), bring to a boil, cover and pressure cook for 20 minutes, or simmer about 1 hour until the potatoes are very tender, but won''t fall apart.
Dissolve the milk powder in 1 1/2 to 2 cups of the soup liquid. To avoid lumps, mix in a blender or with an immersion blender. Return the mixture to the pot and simmer about 1 minute.
Note: Use 1 1/2 cups whole non-instant milk. If you can only find instant, use 2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2849g) | ||
Recipe Makes: 4 | ||
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Calories: 1955 | ||
Calories from Fat: 363 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.3g | 54 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 4525.2mg | 156 % | |
Potassium 8341.3mg | 220 % | |
Total Carbohydrate 343.2g | 101 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 300g | ||
Protein 69g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1955
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