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cat lover 02-21-2010 12:47 PM

Potato Carrot Soup
 
4 large potatoes, peeled and cut into thin slices
5 large carrots, peeled and cut into thin slices
6 tbsp butter
2 - 32 oz cans chicken broth
1 1/2 tsp cumin
1 cup milk
8 oz of sour cream


In cooker melt butter. Add potatoes and carrots stirring frequently on medium heat for 5 minutes. Add chicken broth and cumin. Close lid and bring to high pressure, then lower heat and pressure cook for 12 minutes. Release pressure according to manufacturer’s directions, open lid and allow to cool slightly. Puree soup mixture in batches in blender or food processor with milk, bringing to a creamy consistency. (I like to only puree half of it) Return pureed soup to cooker and heat till hot. Add a dollop of sour cream to each serving. Makes 8 servings


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