1/4 cup dehydrated minced onions
6 cups water
4 tsp chicken bullion
1/8 tsp red pepper flakes (ground with finger)
1/8 tsp black pepper
1/8 tsp season salt
Pressure cook on high for five minutes. If there isn't a lot of water add one cup of water and turn to simmer--I added 1 cup of water. Once mixture is simmering add 8 oz cream cheese cut up into cubes. Soup is ready to eat once cream cheese is all melted.
This soup was very rich and full of flavor. We didn't have any left. The original recipe is found here: http://www.food.com/recipe/paneras-cream-cheese-potato-soup-150863
Enjoy!
