I'm trying to perfect my mom's soupy potatoes -- that's what she calls this dish. It's a work in progress and a goal I don't think I will ever quite achieve. Some things just taste better when someone else prepares them for you. Like Mom's soup and tuna salad. Like my husband's vodka gimlet.
Anyhow, in this rendition of soupy potatoes, I use the pressure cooker, so I get to enjoy my soup right away. I also added pancetta for a little more flavor. It hit the spot. My husband and our two daughters enjoyed it with the girls asking for it in the next day's lunch -- and that's quite the achievement, let me tell you.
PS: This isn't the first of Mom's soups I've done in the pressure cooker. Check out my Midwestern Vegetable-Beef Soup.
Pressure Cooker Potato Soup
4 ounces pancetta
2 medium to large onions, finely chopped
2 cloves garlic, minced
1 to 1/2 teaspoons dried thyme (or oregano)
1/2 teaspoon dried parsley
5 pounds potatoes (russet, Yukon gold, red), peeled and diced into 1/2-inch cubes
8 cups vegetable or chicken broth
Salt and pepper to taste
Sautee pancetta, onion, thyme and parsley inside pressure cooker for a couple minutes, until fragrant. Deglaze inside of pressure cooker with some of the broth, scraping pan of crunchy bits of onion and pancetta. Add potatoes and remaining broth. Cook under high pressure for six minutes and do a quick release when time is up.
Note: You could cut the ingredients in half. I like to make a lot so we can eat soup for days and share with our neighbors.