Creamy Leek And Potato Soup (Pressure Cooked)

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Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

15 minutes Prep: 5 minutes Cook: 10 minutes

278 calories per serving view nutrition facts

6 servings suggest servings

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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	dill weed	fresh
1	x	salt	to taste
1	x	black 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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Reviews

I have served this recipe to large and small groups alike,everyone wants its. t.g.r
over 4 years ago by tomas

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Nutrition Facts

Serving Size 365g

Amount per Serving

Calories 278 36% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 934mg	39%
Total Carbohydrate 40.0g	13%
Dietary Fiber 3.0g	11%
Sugars 1.0g
Protein 7.0g	13%