Creamiest Leek and Potato Soup

    20 minutes

    Milk, cream and butter make this the richest and creamiest of all leek and potato soups. Super quick and easy in the pressure cooker.

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    Serves: 4 

    • 1 knob of butter
    • 2 leeks, thinly sliced
    • 500g potatoes, peeled and quartered
    • 4 cups (1 litre) chicken stock
    • salt and pepper, to taste
    • 200ml hot milk
    • 100ml cream
    • 30g cold butter
    • To garnish
    • 2 tablespoons chopped parsley
    • 2 tablespoons grated Parmesan
    • 1 handful croutons

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

    1. In the pressure cooker over medium heat, melt the butter and saute the leeks and potatoes. Add the stock, 1/2 teaspoon of salt and bring to a boil.
    2. Close the pressure cooker and bring to pressure. Reduce heat to low and cook 5 minutes from pressure. Remove from heat and release pressure.
    3. Whisk in the milk, cream and cold butter. Reheat without boiling. Season with salt and pepper as needed.
    4. Serve hot, garnished with parsley, Parmesan and croutons.

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