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.
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|Serving Size: 1 recipe (2849g)|
|Recipe Makes: 4|
|Calories from Fat: 363 (19%)|
|Amt Per Serving||% DV|
|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 %|
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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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