Potato Soup with Onions and Cheddar Recipe

Name: Potato Soup with Onions and Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or oil; 1 clove garlic finely minced; 4 stalks celery thinly sliced; 3 each scallions, spring or green onions thinly sliced; 10 ounces pearl onions peeled; 2 pounds potatoes scrubbed, peeled, sliced; 6 cups beef stock prefer veal stock if possible; 1/2 cup parsley leaves fresh, minced; 1/2 cup milk optional; 1 cup cheddar cheese, very old, sharp grated

Servings: persons

1
Heat the butter in the cooker.
2
Saute the garlic, celery, and scallions for a minute or two.
3
Stir in the onions and potatoes, tossing to coat with the butter .
4
Add the stock and 1/4 cup parsley.
5
Lock the lid in place and over high heat bring to high pressure.
6
Adjust heat to maintain high pressure, and cook for 5 minutes.
7
Let the pressure drop naturally or use a quick release method.
8
Remove the lid, tilting it away from you to allow any excess steam to escape.
9
Add the remaining parsley and milk (if using).
10
Over low heat, gradually stir in th e grated cheese, simmering until the cheese is melted and the soup is hot.
11
Add salt and pepper to taste before serving.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter or oil, 1 clove garlic finely minced, 4 stalks celery thinly sliced, 3 each scallions, spring or green onions thinly sliced, and more.

Yes, Potato Soup with Onions and Cheddar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Soup with Onions and Cheddar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions