Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.
YIELD
6 servingsPREP
5 minCOOK
10 minREADY
15 minIngredients
Directions
Heat the butter in the cooker. Sauté 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.
Purée half of the soup in a blender or food processor.
Pour the purée 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, purée the entire mixture, but don’t overprocess or the potatoes will become gummy.
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