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Pressure Cooker Leek and Potato Soup Recipe

Print Recipe
Servings: 4 Servings
Course: Starter
Cuisine: British
Ingredients Method Notes

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.

Method
 

  1. Do your Mise En Place (Get All The Ingredients Prepared)
  2. Sauté the onions and leeks in a some butter until they are nice and soft
  3. Add in the potatoes and give it a good stir
  4. 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)
  5. Give it a good stir
  6. Pressure cook for 7 minutes on high
  7. Remove around a third of the leeks and potatoes
  8. Using a hand blender, whizz it around until it is nice and smooth
  9. Have a quick taste and add as little or as much salt as you like
  10. Add the leeks and potatoes you removed earlier and give it a good stir
  11. 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!

Notes

Serving Suggestions
Best served with some crusty bread or French stick..