On a cold winter day in New England, nothing is more inviting than a warm bowl of soup. But after a long day working and a 2 hour commute, I do not want to have to wait hours for dinner. Thankfully, equipped with my pressure cooker, I can enjoy a delicious home cooked soup in just minutes. In fact, cleaning the leeks takes just as long as cooking the soup.
Hearty Leek and Potato Soup
|1-2 Tbs. Butter
8 Cups sliced leeks (4 large)
4 Cups chicken broth
2 Cups water
|2 lbs. russet potatoes peeled and diced (1/2 in.)
1 large bay leaf
1/2 Cup heavy cream, half and half, or milk
Melt 1 tablespoon of butter in a 6 quart or larger cooker. Stir in the cleaned and sliced leeks, broth, water, potatoes, bay leaf and salt (to taste).
Lock the lid in place. Over high heat, bring the pot to high pressure. Lower the heat to maintain high pressure, keeping the pressure regulator moving with a steady rocking motion. Cook for 4 minutes.
Turn off the heat and quickly release the pressure by setting the cooker under cold running water. remove the lid tilting away from you to allow the steam to escape.
Remove the bay leaf. Add the cream and the remaining tablespoon of butter.