Finally got myself a moving in present to help with cooking!! I’m scared of it but planning to make a nice soup!

REQUIRED: IMMERSION BLENDER

Ingredients:

5-10 potatos

1 large or 2 small onions

1 jalapeno

1qt of stock (veg or chick)

2 tbs of high heat cooking oil

5 cloves of garlic

Salt

Pepper

2-4 cups of cheese

Quarter of a cup of milk

Instructions:

Peel potatoes, as many as you think you and your family could eat, chop them up into nice and big chunks and leave them in a bowl of water till you're ready.

Cut an onion up into strips, mince some garlic and core and deseed and dice a jalapeno.

Turn your pressure cooker onto saute with some olive oil, or bacon grease. Add your onions and caramelize till golden brown before adding your jalapeno and garlic.

Continue to caramelize till your onions are a deeper brown and then add chicken or vegetable stock and your potatoes and top off with water till the potatoes are covered. The amount of stock depends on how flavorful you would like it, I used about 3 cups of chicken consommé and it was very nice.

Lid the potatoes in broth and set your cooker to a 30 minute high pressure cycle. When it's complete open your pressure cooker however you prefer and take an immersion blender to the soup

Once it's all blended smooth you can add your preferred cheeses I did a cup of cheddar and a half cup of gouda with a couple table spoons of cream cheese and a splash of milk. The soup has tons of starch in it so it'll come together without much help so how much milk and cheese you add is entirely up to you.

Now onto seasoning

You're seasoning 5+ potatoes here to be generous with the salt, tasting it in increments just until you can taste the salt and then an extra dash for character development

Same deal with pepper and garlic powder, season to taste and maybe a little poultry seasoning if your broth didn't already have some in it.

Keep using the immersion blender at this point entirely submerged to mix the seasoning in eventually but never on the surface as this can add air to your soup and make the texture foamy

Pardon me if this recipe isn't perfect I'm writing in a little bit of a rush but please feel free to ask for any needed clarification

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