Potato Soup

By adding some character to a basic potato chowder with a little hint of spiciness. The extra flavour gives a deliciously unique twist to an otherwise ordinary soup.

Ingredients

• 450 Grams of Potatoes, Peeled and Cut into ½” cube
• 1 Piece of Onion, Chopped
• 2 Tablespoons of Paprika or Cayenne Powder
• 1 Small Rib of Celery, Chopped
• 20 Grams of Chicken Stock
• ½ Teaspoon of Garlic Powder
• ½ Teaspoon of Salt
• ½ Teaspoon of Pepper
• 1/8 Teaspoon of Rubbed Sage
• 240 ml of Water
• 1/3 Cup of All-Purpose Flour
• 2 Cups of Heavy Whipping Cream, Divided
• 1 Cup of Grated Parmesan Cheese
• 8 Pieces of Beef Rashes, Cooked and Crumbled
• 2 Tablespoons of Fresh Cilantro, Minced

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HN10

Steps

1. Take a multicooker, open and unlock the handle by turning the handle to the unlock position. Add potatoes, onion, paprika, celery, chicken stock, water, garlic powder, salt, pepper and sage into the cooker. Close and lock the lid by turning the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 15 minutes and temperature for 100 degrees then press [COOK]
3. Once the cooking time is finished, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
4. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes and heating level 3 then press [COOK].
5. Stir and add flour and ½ cup of cream into the soup until it smooth. Stir and add ¾ Cup of Parmesan cheese, beef rashes, cilantro and remaining cream.
6. Let it cook and stir until it slightly thickened.

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