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Creamy Leek And Potato Soup (Pressure Cooked) Recipe
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| Ingredients | | | 4 | tablespoons | butter | | | 6 | medium | leeks, white part only, about 4 cups, thinly sliced | | | 3 | stalks | celery, thinly sliced | | | 3 | large | potatoes, (about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices | | | 5 | cups | vegetable stock, or chicken stock | | | 1/4 | cup | fresh dill, optional finely minced | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | | | | | | | | |
Directions:
| Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirring occasionally.
Meanwhile, cut the potato slices in half. Add the potatoes and stock. Lock the lid in place and over high heat bring to high pressure. A
djust heat to maintain high pressure and cook for 5 minutes.
Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it
away from you to allow any excess steam to escape.
Puree half of the soup in a blender or food processor.
Pour the puree back into the pot. Stir in the dill (if desired) and add salt and pepper to taste. Reheat thoroughly and serve.
Variation:
For a creamier, more elegant version of this rustic country dish, puree the entire mixture, but don't overprocess or the potatoes will become
gummy.
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