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Creamy Leek and Potato Soup (Pressure Cooked)
Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method
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4 tablespoons butter
6 medium leeks, white part only (abt 4 c) -- thinly sliced
3 stalks celery -- thinly sliced
3 large potatoes (abt 1 1/2 lbs), scrubbed -- cut in 1/4" slice
s
5 cups vegetable or chicken stock
1/4 cup finely minced fresh dill -- optional
salt and pepper -- to taste
serves 6
Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirr
ing 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 blen
der 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, p
uree the entire mixture, but don't overprocess or the potatoes will become gumm
y.
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