Cheese Soup

This recipe is a family favorite.  Grandma used to cook this and call me to come over.  It is another one of my comfort foods.  The best thing is you can cook it either the traditional way or in a pressure cooker.  I have told you how to do it for both.



Ingredients:

1 c chopped celery

1 c chopped sweet onion

¾ of a small bag julienne carrots

8 T unsalted butter

16 oz sour cream

43 oz chicken broth

6 cans potato soup

4 c shredded sharp cheddar cheese

6 T cooking sherry

4 tsp McCormack’s Mediterranean Spiced Sea Salt

Cholula Sauce to taste (or Tabasco…but Cholula is better)

Parsley flakes to taste

Directions:   

Saute veggies in butter until onions are clear and translucent.  Add chicken broth, cover and simmer for 30 minutes.  Add potato soup, cheese, and sour cream.  Simmer uncovered for 15 minutes.  Add sherry, Meditteranean spiced sea salt, Cholula and parsley flakes.  Simmer for an additional 5 minutes.  Serve with salad and warm bread.  This soup is even better the second day and freezes well.

For Pressure Cookers:  This only takes 20 minutes total time and is so smooth and creamy!!  However, I suggest that you cut the recipe in half so that it all fits in the pressure cooker and can still cook properly.  

In the cooker, sauté the veggies in the butter.  Add the broth, soup, cheese, sour cream, sherry, and Mediterranean spiced sea salt.  Seal cooker and set at high pressure for 10 minutes.  Add the “to taste” seasonings and maybe a wee bit more sherry.  Let set for about 5 minutes and serve.