Creamy Fennel Soup *pressure Cooker*

This soup is so smooth and the flavors are uniquely comforting. You can sip, slurp or drink this soup. It is also compatible with a blenderized feeding plan. I love to enjoy it steaming hot from my favorite mug. Garnish with a little lemon juice and sliced green onion.

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Servings: 1

Prep Time: 00:20

Cook Time: 00:25

Main Ingredients

8 small russet potatoes, peeled

4 medium fennel bulbs, chopped

1 medium sweet onion, chopped

1 tablespoon salted butter

8 cups (32- oz) chicken stock

2 8- oz packages of cream cheese, cubed

1/4 cup fresh chives, chopped

1/4 cup fresh squeezed lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper


1Gather all ingredients. Pre-measure and chop everything.

2Push the sauté button on your electric pressure cooker. Add butter, fennel, onion, and the salt & pepper. Cook stirring frequently, to prevent browning until onion is translucent.

3Add potatoes and chicken stock to the pot. Secure lid and cook for 12 minutes at high pressure. Once the pressure valve releases on its own, remove the lid and stir in the cream cheese. Puree with a stick (immersion) blender. Once the soup is pureed smooth, add lemon juice and green onion.

4Optional: Garnish with extra lemon juice, chopped green onion and a little drizzle of olive oil.

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