Creamless Leek & Potato Soup (Pressure Cooked)
Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.
white part only, about 4 cups, thinly sliced
(about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices
or chicken stock
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.
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.