Potato and Leek Soup in the Pressure Cooker
(1)
30 minutes
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
55 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.)
- 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 and Ratings
Global Ratings:
(1)
Reviews in English (1)
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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