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Creamless Leek & Potato Soup (Pressure Cooked)

Creamless Leek & Potato Soup (Pressure Cooked)

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Submitted by MIRAGE

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

YIELD

6 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
6 6
MEDIUM MEDIUM LEEKS
white part only, about 4 cups, thinly sliced *
3 3
STALKS STALKS CELERY
thinly sliced *
3 3
LARGE LARGE POTATOES
(about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices
5 1.2
CUPS L VEGETABLE STOCK
or chicken stock
¼ 59
CUP ML DILL WEED
fresh *
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 195 36% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 65mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 19%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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