Creamy Leek And Potato Soup (Pressure Cooked)

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

Yields:	6 servings
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	Preparation	5 minutes
	Cooking	10 minutes
	Ready In	15 minutes

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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 3 years ago by tomas

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Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe

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