A delicious and light potato soup flavored with olive oil, lemon, and garlic.
1 tablespoon Olive Oil
¾ cup Yellow Onions, diced
1-1/2 pounds Yellow Potatoes, diced 2-inch pieces
¼ cup Fresh Garlic, sliced
6 cups Vegetable Stock
1/2 cup Lemon Juice
½ cup Green Onions, Sliced thin
2 teaspoons Fresh Dill, chopped (Optional)
1 tablespoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper
Prep Time: 5min | Cook Time: 25min
Turn the multicooker to sauté mode, add the olive oil and sauté the yellow onions for 2-3 minutes or until they are soft and translucent.
Add the potatoes, garlic, and vegetable stock. Turn off the sauté mode and place the lid on the multicooker. Set for manual, high pressure with the timer set to 12 minutes. Once the timer goes off allow for a natural release of the pressure. Once the pin drops, carefully remove the lid.
Transfer the contents to a blender or just use an immersion blender inside the multicooker to puree the soup. Once the soup is silky smooth. Stir in the fresh lemon juice, green onions, dill if desired, and adjust the seasoning with the salt and pepper.
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