1 onion, chopped
2. Place lid on your pressure cooker and set to cook at high pressure for 6 minutes. Turn off your pressure cooker and use quick release to release remaining pressure, being careful as steam will be released.
3. Use a potato masher or immersion blender to blend the contents in the pressure cooker. We like ‘chunks’ in our soup so I don’t puree. Add your cream and cheese and stir until the cheese has melted. Season with Salt and Pepper.