Cream of Potato-Carrot Soup


  • 4 large Idaho® potatoes, peeled and cut into thin slices
  • 5 large carrots, peeled and cut into thin slices
  • 6 tablepoons butter
  • 2 32-ounce cans chicken broth
  • 1 1/2 teaspoons cumin
  • 1 cup milk (or more if desired)
  • 8 ounces of sour cream


  1. In cooker melt butter. Add potatoes and carrots, stirring frequently on medium heat for 5 minutes. Add chicken broth and cumin.
  2. Close lid, 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.
  3. Puree soup mixture in batches in blender or food processor with milk, bringing to a creamy consistency.
  4. Return pureed soup to cooker, heat until hot.
  5. When serving, add a dollop of sour cream to soup and stir.
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Yield: 8 servings

Photo Credit:
Venus Maslaki
(Recipe Photo Contest Winner)

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