Dad's Potato Soup

Vegetarian
Gluten Free
Health score
7%
Dad's Potato Soup
80 min.
8
289kcal

Suggestions


Welcome to a heartwarming culinary experience with Dad's Potato Soup, a delightful dish that brings comfort and joy to any table. This vegetarian and gluten-free recipe is perfect for those chilly evenings when you crave something warm and nourishing. With a rich, creamy texture and a medley of fresh vegetables, this soup is not only satisfying but also packed with flavor.

Imagine the aroma of sautéed onions and celery wafting through your kitchen as you prepare this delicious meal. The combination of tender potatoes and the smoothness of evaporated milk creates a velvety base that is simply irresistible. Each spoonful is a celebration of wholesome ingredients, making it an ideal choice for a starter, snack, or even a light meal.

Ready in just 80 minutes, this recipe serves eight, making it perfect for family gatherings or cozy dinners with friends. The caloric breakdown ensures you can enjoy this dish guilt-free, with a balanced mix of protein, fats, and carbohydrates. Whether you're looking to impress your guests or simply indulge in a comforting bowl of soup, Dad's Potato Soup is sure to become a cherished favorite in your home.

So grab your pressure cooker and get ready to whip up a batch of this delicious soup that will warm your heart and satisfy your taste buds!

Ingredients

  • tablespoons butter 
  • stalks celery chopped
  • 12 fluid ounce evaporated milk canned
  • servings salt and ground pepper black to taste
  • large onion chopped
  • large potatoes cubed

Equipment

  • pressure cooker

Directions

  1. Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
  2. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal.
  3. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.

Nutrition Facts

Calories289kcal
Protein9.82%
Fat36.86%
Carbs53.32%

Properties

Glycemic Index
28.09
Glycemic Load
24.13
Inflammation Score
-6
Nutrition Score
13.517391279988%

Flavonoids

Apigenin
0.86mg
Luteolin
0.32mg
Isorhamnetin
0.94mg
Kaempferol
1.66mg
Myricetin
0.01mg
Quercetin
5.21mg

Nutrients percent of daily need

Calories:289.18kcal
14.46%
Fat:12.11g
18.63%
Saturated Fat:7.5g
46.89%
Carbohydrates:39.4g
13.13%
Net Carbohydrates:34.51g
12.55%
Sugar:7.1g
7.88%
Cholesterol:35.44mg
11.81%
Sodium:150.37mg
6.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.26g
14.52%
Vitamin C:39.51mg
47.89%
Vitamin B6:0.61mg
30.59%
Potassium:1020.36mg
29.15%
Phosphorus:210.52mg
21.05%
Fiber:4.88g
19.53%
Manganese:0.35mg
17.64%
Calcium:157.18mg
15.72%
Magnesium:58.64mg
14.66%
Vitamin B2:0.23mg
13.24%
Vitamin K:13.54µg
12.89%
Vitamin B1:0.18mg
12.27%
Folate:47.76µg
11.94%
Copper:0.23mg
11.27%
Vitamin B3:2.15mg
10.77%
Vitamin A:507.72IU
10.15%
Vitamin B5:0.94mg
9.39%
Iron:1.63mg
9.08%
Zinc:0.96mg
6.39%
Vitamin E:0.42mg
2.79%
Selenium:1.9µg
2.71%
Vitamin B12:0.09µg
1.48%
Source:Allrecipes