Creamy Leek And Potato Soup Pressure Cooked

Creamy Leek And Potato Soup Pressure Cooked

Recipe name:
Creamy Leek And Potato Soup Pressure Cooked

Recipe category:
Chicken

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Recipe details: Creamy Leek And Potato Soup (Pressure Cooked)

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	fresh dill, optional finely minced
1		salt, to taste
1		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.

Your opinion:
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