Creamy Leek And Potato Soup (Pressure Cooked)

Ingredients

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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