Creamy Leek And Potato Soup (Pressure Cooked)

Ingredients and Instructions

4 tablespoons butter

6 medium leeks, white part only, about 4 cups, thinly sliced

3 stalks celery, thinly sliced

3 large potatoes, (about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices

5 cups vegetable stock, or chicken stock

1/4 cup fresh dill, optional finely minced

1 salt, to taste

1 pepper, to taste

Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirring occasionally. Meanwhile, cut the potato slices in half. Add the potatoes and stock. Lock the lid in place and over high heat bring to high pressure. A djust heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Puree half of the soup in a blender or food processor. Pour the puree back into the pot. Stir in the dill (if desired) and add salt and pepper to taste. Reheat thoroughly and serve. Variation: For a creamier, more elegant version of this rustic country dish, puree the entire mixture, but don't overprocess or the potatoes will become gummy.