That secret is not any special ingredients, but to simply get yourself a Pressure Cooker! Previously I have always used a slow cooker but it's always been lacking something and my tastebuds tell me that when you slow cook something you tend to remove the flavour from the items you are cooking to create the most amazing broth or gravy but the actual ingredients (in this case the onion, potato and leeks) end up being tasteless.
When pressure cooking, not only is it quicker, the ingredients (in my opinion) keep their tasty flavour...
Portions: 4
Ingredients
- Diced Potatoes
- Chopped Leeks
- Diced Onions
- Butter
- Stock (chicken)
- Salt (to taste)
- Cream (optional, but takes it to another level)!
What quantities?! Well the simple answer is, whatever you happen to have. Soup is a fantastic way of using up any vegetables you have left over.
Instructions
- Sauté the onions and leeks in a some butter until they are nice and soft
- Add in the potatoes and give it a good stir
- Pour in the stock until it is all covered (I started off with 500ml of Chicken Stock but it wasn't enough so I had to add another 500ml of it)
- Give it a good stir and then put on the Pressure Cooker lid
- Pressure cook for 7 minutes on high
- Remove around a third of the leeks and potatoes
- Using a hand blender, whizz it around until it is nice and smooth
- Have a quick taste and add as little or as much salt as you like
- Add the leeks and potatoes you removed earlier and give it a good stir
- To take it up another level you can add a dash (and I mean a very small dash) of cream
You really don't need much to take it up a level, a little dash will do you!
Serving Suggestion(s)
Best served with some crusty bread or French stick..
