Maker Monday: Quarantine Cooking Pressure Cooker Loaded Potato Soup

 

Ingredients

8 medium Yukon Rose potatoes (red skins with yellow inside) peeled and chopped into medium sized pieices
8 cups of chicken broth
1/2 medium onion diced
2 to 3 carrots peeled and chopped
1 can Campbell's cheese soup
3 cloves of garlic
1 tablespoon dry ranch dressing powder
1 tablespoon dried parsley
2 tablespoons soy sauce
2 tablespoons olive oil
Seasonings to taste (salt, black peppper, cayenne, paprika)

Reserved for Later Use

Approximately 4 medium Yukon Rose potatoes rough chopped into bite-sized pieces
1 cup Heavy Cream
Toppings: sour cream, green onions or chives, shredded cheese, bacon crumbles



Directions

Add everything but the cream, reserve potatoes, and toppings to the pressure cooker. Pressure cook on high for one hour. Natural release pressure for 10 minutes and then quick release. Puree with emulsion blender. Add a cup of heavy cream and stir.

Chop enough potatoes into breakfast potato sized pieces to top each person's soup with about a 1/4 cup of potatoes. Season lightly with salt and olive oil. Air fry at 400 degrees for 13 minutes tossing half way through. You can also pan fry or cook these potatoes in the conventional oven. Your choice. Time may vary per your cooking method. You want the outside of the potatoes golden and crisp.

Top bowl of soup with crispy potatoes, green onions, shredded cheese, and bacon crumbles.

Maker Monday: Three Sisters' Stew Recipe

 

 

This recipe is inspired by the traditional Native American "Three Sisters Stew / Soup." This stew came about naturally based on the three sisters companion growing techniques used by the eastern tribes such as the Iroquois and Cherokee. They often planted corn, pole beans, and squash together because they are mutually beneficial to each other. Click here for more info on how they benefit each other and reading material on other companion growing methods. They would have used what is readily available for the season, so given the current season, I chose to use late season corn, acorn squash and rutabaga, and kidney beans. If it were mid-summer, I would have used instead yellow summer squash and zucchini squash, fresh summer corn, and green beans.


Ingredients

10-12 cups of chicken broth
1 1/2 lb chicken
1 medium size rutabaga peeled and cubed
1 small acorn squash peeled and cubed
2 medium size red potatoes cubed
1 1/2 cups shredded carrots
1/2 small onion diced
2 cups sliced button mushrooms
2 cups broccoli lightly chopped
1 cup fresh corn
2 can dark kidney beans drained and rinsed
Juice from 1 medium size lime
1 jalapeno diced (remove seeds and pith before dicing) 
1/2 tablespoon red pepper flakes
1/2 teaspoon ground cheyenne pepper
1/2 teaspoon of smoked paprika
1 tablespoon Italian spice blend
Salt and black pepper to taste

** During summer months, rutabaga and acorn squash can be substituted with yellow squash and zucchini squash. Sweet potato would also be another late summer to early fall option as well. For a little more richness to the broth, you can add a bit of milk as well.**


Set aside broccoli, chicken, salt, and black pepper. Combine all other ingredients and cook on medium heat, covered. While that begins to cook, brown chicken and then chop into bite-size pieces. When root vegetables are about half way cooked, add the chicken and broccoli to soup. Continue to cook until vegetables are tender. Salt and black pepper to taste.

Servings: 8-10