SUPER EASY / QUICK RELEASE

Ham and Potato Soup

6 servings

Using cooked deli ham, we can make a fairly fast soup. We’re not talking about the shaved or sliced processed ham for sandwiches. Look for a big ham roast, preferably on the bone. Ask for several thick slices, each maybe ½ inch thick, that you can chop up. And truly dice the potatoes, into about ¼-inch cubes, so they’ll cook quickly with the ham. The starch they give off will begin to thicken the broth as they cook, but the milk-and-flour slurry will finish the job and give the soup a creamy, rich texture.

2 quarts (8 cups) chicken broth

1½ pounds russet potatoes, peeled and diced

1½ pounds deli ham, any coating or fat removed, the meat diced

2 medium celery stalks, thinly sliced (⅔ cup)

1 small yellow onion, chopped (½ cup)

2 tablespoons butter, cut into small bits

1 teaspoon dried sage

½ teaspoon ground black pepper

1 cup whole or low-fat milk

¼ cup all-purpose flour

1. Stir the broth, potatoes, ham, celery, onion, butter, sage, and pepper in a 6- or 8-quart cooker. Lock the lid onto the pot.

2.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

Set the time for: 5 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL

Set the level for: HIGH

The valve must be: Closed

Set the time for: 8 minutes with the KEEP WARM setting off

If necessary, press: START

3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well.

4.

Press the button for: SAUTÉ

Set it for: MEDIUM, NORMAL, or CUSTOM 300°F

Set the time for: 5 minutes

If necessary, press:START

5. Bring the soup to a simmer, stirring occasionally. Whisk the milk and flour in a medium bowl until smooth. Whisk this slurry into the bubbling soup. Continue cooking, whisking constantly, until thickened, 1 to 2 minutes. Turn off the SAUTÉ function and remove the hot insert from the pot to stop the cooking. Whisk a few more times to stop the bubbling, then serve hot.

Beyond

• You must halve the recipe for a 3-quart cooker.

• Morph this soup into a stew by decreasing the broth to 1 quart (4 cups). Keep the slurry thickener at the end at the stated amounts. The soup will have a chowder-like texture.

• Serve pretzel rolls smeared with mustard with this soup. Or for crunch, break up pretzels right over the bowls.

• Garnish the bowls with chopped fresh herbs: parsley, thyme, oregano, or savory.