Potato Leek Soup
- 2 tablespoon olive oil
- 4 leeks well washed and finely chopped
- 1 medium onion finely chopped
- 1 pound potatoes cubed
- 1 cup peas
- 2 tablespoons parsley minced
- 1 cup milk
- 4 cups chicken stock or water
- salt to taste
- freshly ground pepper to taste
- croutons optional
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: 281kcal | Carbohydrates: 32g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 391mg | Potassium: 632mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2028IU | Vitamin C: 30mg | Calcium: 147mg | Iron: 3mg