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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. | |||
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