Potato-Leek Soup

Adding the flour to the vegetables while they are sautéing enhances the rich flavor of the soup.

Yield: 6 servings

Equipment

• Pressure Cooker

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

1. Heat oil and butter in a pressure cooker. Add leeks and garlic and sauté 2 minutes.
2. Add carrot, potatoes and parsley; sprinkle vegetables with flour. Sauté, stirring occasionally, for 2 minutes.
3. 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.
4. Release pressure according to manufacturer's directions. Remove lid.
5. Stir in sour cream, a little at a time (if using). Bring almost to a boil, then simmer soup for 5 minutes, stirring occasionally.
6. 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