Pressure Cooker Recipes
Potato-Leek Soup
Adding the flour to the vegetables while they are sautéing enhances the rich flavor of the soup.
Yield: 6 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 4 leeks (white parts only), rinsed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, diced
- 4 large potatoes, peeled and thinly diced
- 1/4 cup minced fresh parsley
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 tablespoons bouquet garni in cheesecloth bag
- 1 teaspoon coarse sea salt or granulated salt
- 1/4 teaspoon freshly ground white pepper
- 1/3 cup sour cream (optional)
Instructions
- Heat oil and butter in a pressure cooker. Add leeks and garlic and sauté 2 minutes.
- Add carrot, potatoes and parsley; sprinkle vegetables with flour. Sauté, stirring occasionally, for 2 minutes.
- Stir in broth and add bouquet garni, salt and pepper. Secure lid. Over high heat, bring pressure up to high. Reduce heat to maintain pressure and cook for 8 minutes.
- Release pressure according to manufacturer's directions. Remove lid.
- Stir in sour cream, a little at a time (if using). Bring almost to a boil, then simmer soup for 5 minutes, stirring occasionally.
- Serve hot.
Nutrition
Per serving: 342 calories; 15g fat (7g saturated fat; 39 percent calories from fat); 47g carbohydrates; 26mg cholesterol; 842mg sodium; 7g protein; 4g fiber
Attribution
The Pressure Cooker Cookbook