Creamy Potato Soup

Ingredients

• 4 Russet potatoes (peeled and diced)
• 10.75 oz Canned cream of celery soup
• 2 cups Vegetable broth
• 1 tsp Croase kosher salt
• ½ tsp Balck pepper
• 1 ½ cups Shredded cheddar cheese
• ¼ cup Sour cream
• 2  Green onions (thinly sliced)

Directions

1. Place chopped potatoes, cream of celery, water or broth, salt and pepper in the Microwave Pressure Cooker, stir to combine then securely cover and lock. Microwave for 20 min. at 900 watts.
2. Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 15 min., then unlock and remove cover. 
3. Mash potato chunks and whisk in cheese and sour cream.
4. Serve topped with green onions.