Creamless Leek & Potato Soup (Pressure Cooked)
Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.
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 |
|
| ¼ | cup |
dill weed
fresh |
* |
|
salt
to taste |
* | ||
|
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.
Nutrition Facts
Serving Size 357g (12.6 oz)
