Ingredients
6 cups water1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces1 small onion, chopped3 garlic cloves, minced1 large bay leaf3 teaspoons dried celery flakes1-1/2 teaspoons salt1-1/2 teaspoons adobo seasoning3/4 teaspoon ground mustard1/4 teaspoon cayenne pepper3/4 cup nonfat dry milk powderOptional toppings: Shredded cheddar cheese, sliced green onions and croutons
Preparation
Place the first 11 ingredients in a 6-qt. electric pressure cooker.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.
