Potato Leek Soup
Heat the oil in the cooker and slowly sauté the chopped leeks and onions until wilted. Add the potatoes, peas, and parsley.
Stir in the milk and stock and season with salt and pepper. Close the lid and bring to pressure. Cook on High for 10 minutes or on Low for 18 minutes.
Release pressure and remove the lid.
Cool a little, then transfer to a blender or processor and puree. Serve hot or cold, sprinkled with croutons.
To make vegetarian use water or vegetable stock instead of chicken stock. To have it be gluten-free omit the croutons.
Calories: 281kcalCarbohydrates: 32gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 13mgSodium: 391mgPotassium: 632mgFiber: 4gSugar: 14gVitamin A: 2028IUVitamin C: 30mgCalcium: 147mgIron: 3mg