Potato and Leek Soup in the Pressure Cooker

Potato and Leek Soup in the Pressure Cooker


13 people made this

A quick and nutritious way to make leek and potato soup. Garnish the soup with chopped parsley, or chopped cooked bacon (or both!) to serve.

Diane Sauce

Serves: 8 

  • 2 tablespoon of butter or oil - or a mix of both
  • 3 medium leeks (white portion only), sliced
  • 1 medium onion, chopped
  • 4 large potatoes, peeled and sliced
  • 1 litre chicken stock
  • 2 cups light cream (or mix of cream and milk, or just milk)
  • 2 tablespoons minced fresh parsley
  • salt and pepper to taste

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. In the pressure cooker, saute the leeks and onion in the butter/oil until tender. Add potatoes and stock. Close cover securely; place pressure regulator on vent pipe.
  2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Uncover; cool soup slightly. In a blender, process soup in batches until smooth. return all to the pan. Add cream and parsley; heat through over medium-low heat (do not boil). Season with salt and pepper.

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Reviews (1)


This recipe was fabulous! The only thing I changed was to add one tablespoon of 'herbs de Provance'. I topped each bowl with sour cream and chopped parsley. I used all organic items and used half and half. - 23 Oct 2016

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