Creamy Leek And Potato Soup (Pressure Cooked)
|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|
|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.
For a creamier, more elegant version of this rustic country dish, puree the entire mixture, but don't overprocess or the potatoes will become