Potato-Leek Soup

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


  • 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)


  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, 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 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 5 minutes, stirring occasionally.
  6. Serve hot.

Makes 6 servings.

Per serving: 342 calories; 15 g fat (7 g saturated fat; 39 percent calories from fat); 47 g carbohydrates; 26 mg cholesterol; 842 mg sodium; 7 g protein; 4 g fiber

Source: The Pressure Cooker Cookbook