Mom's Potato Soup (Vegetarian)

This is a classic in my family and never lasts long enough for leftovers!! It requires relatively few ingredients, is not terribly time consuming and anyone can make it (though, I might not advise putting the family dog to the task...)

Mom's Potato Soup

Ingredients:
5 pounds russet or golden potatoes, peeled and cubed
1 medium yellow onion, diced
1 stick butter
2 cups milk (might need a tad more, I recommend 1% or 2%)
salt & pepper to taste (we are very liberal with both)

Equipment:
potato peeler
pressure cooker
potato masher
blender stick (optional)

Directions:
1. Place the peeled and cubed potatoes in the pressure cooker. Top with the onion and fill with the amount of water required by your pressure cooker (usually either 1 or 2 cups water...PLEASE check the directions, we don't want anyone's house to explode, eh?). Secure the lid and add the 'top hat'.
2. Turn the heat on high. When the sh-sh-sh-sh-sh dance begins with the toggle hat on top (about 20 minutes), turn the heat down to medium and set a timer for 10 minutes. (The sh-sh-sh-sh dance should still happen, just not as intensely.)
3. When the timer does its thing, drain the water and return to the stovetop (burner should be off at this point). Add the stick of butter and attack the pot with the potato masher...I like to call this part - 5 minute arms. When the butter is completely incorporated and the potatoes are creamy, begin adding the milk until you reach your desired consistency. (I love thick soup, so I usually only add around 2 cups.). Add salt and pepper to taste - it is probably at least a tbsp of salt and about that for pepper as well. If you are not sure...add in increments and taste test!
4. At this point, you have two options - reheat the soup or puree for a creamier consistency. If the second, whip out that blender stick and work to get a smooth consistency. If no blender stick, proceed to step 5.
5. Turn the burner on to medium low to bring the soup back to a proper level of warmth. Keep an eye on things and stir occasionally...you don't want to scald the botton. Re-heating shouldn't take more than 10 minutes.
6. Spoon into bowls and serve! We usually serve with slices of cheddar and fresh french bread. I like to break-up the cheddar and drop it in so I can find tasty bits of cheese amidst my creamy soup.

Bon Appetit!