Potato and Leek Soup in the Pressure Cooker

    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.

    55 people made this

    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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    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