Warming Pressure Cooker Chunky Leek and Potato Soup with a delicious twist!
The "twist" is the addition of soy sauce (or tamari if you need to keep it gluten free), it adds such a lovely taste that complements the leek and the potatoes properly.
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Can this soup be blended?
This is a chunky soup in my household, my recipe tester blended hers and she reported that it worked well! As always, the key is the taste.
Don't forget to join the Pressure Cooking UK with Feisty Tapas group, no matter what type of pressure cooker you have, even if you are just thinking of buying one, you are most welcome there.
Can I skip the sauté stage?
In a hurry? Yes, skip sautéing the leeks and potatoes.
How to serve
Serve in bowls, with a splash of milk and top with cheddar cheese.
Grab a spoon, dig in and enjoy every mouthful.
I sometimes don't add the milk or the cheese but they're a nice treat.
Ready to take a look at the recipe?
📖 Recipe
Pressure Cooker Chunky Leek and Potato Soup
Equipment
- 1 Pressure Cooker electric or stove-top
Ingredients
- 1 tablespoon Extra virgin olive oil
or butter, or oil of your choice
- 4 leeks
washed and sliced, in slices approx 2 cm wide , I use both the white and green parts
- black pepper
- 5 floury potatoes
medium-large, I use King Edward spuds), washed, peeled and diced in chunks about 2 cm wide
- 4 tablespoons soy sauce or tamari
and an extra dash for luck
- 1 teaspoon mixed herbs (I also sometimes use my own mixture of marjoram, rosemary and parsley)
- 1 litre water or homemade stock
cold / from the tap / room temperature or hot if you want it to go faster (I tend to go for hot)
- 1 teaspoon vegetable stock powder or 1 vegetable stock cube OR, of course, 1 tablespoon of my beautiful vegetable stock paste
(skip if you're using stock for the liquid)
To serve (optional), it's nice without too:
- Grated cheese cheddar goes nicely
- Milk
Instructions
- Add about a tablespoon of olive oil, butter or oil of your choice to the cooker / inner pot and sauté the sliced leeks with lots of freshly ground black pepper. Stir well, leave them (stirring every once in a while) for a few minutes. I place the lid I use for slow cooking while this goes on.1 tablespoon Extra virgin olive oil, 4 leeks, black pepper
- Add the potatoes, the soy sauce (or tamari) and mixed herbs. Stir. Give it 5 minutes or so. Stir regularly.5 floury potatoes, 4 tablespoons soy sauce or tamari, 1 teaspoon mixed herbs
- Add the water and the stock. Deglaze by scraping the bottom with a wooden spoon to remove any caramelised1 litre water or homemade stock, 1 teaspoon vegetable stock powder
- Make sure the sealing ring is properly in place. Lock in the lid, steam release Sealed.
- Pressure cook 4 minutes, high pressure.
- At the end of pressure cooking let it do a natural pressure release (NPR), i.e. don't do a thing until you see that the valve has popped back down (if it doesn't pop down within 15 minutes and you're in a hurry, you can now do a quick pressure release).
- Serve in bowls, add a bit of milk and top with cheese (I sometimes don't add the milk or the cheese but it is a nice treat!).Grated cheese, Milk
All Pressure Cooker SOUP Recipes
I have a fair few pressure cooker recipes, make sure you go to the Soups Recipe Collection to check them out.
I recommend you try the Instant Pot Spanish Lentil Soup (Lentejas) and the Pressure Cooker Chorizo and Red Lentil Soup.
And, of course, the Instant Pot Kale and Chorizo Soup (Caldo Gallego) and the very lovely and low carb Instant Pot Chicken, Leek and Carrot Soup.
18
Rick Corbett says
I followed the recipe exactly, with soy sauce... although I added 2 carrots, sliced thickly, to add a bit of colour.
This was one of the most satisfying and filling soups I've made in my Instant Pot so far. I particularly liked the grated cheddar cheese to top it off for serving... and will be doing this again.
Serves 6? I don't think so. I had every intention of reheating a serving the next day and freezing the rest.... but after 2 helpings the first night it didn't get anywhere near the freezer. 🙂
Maria says
Love it! It sounds like your portions are a bit like mine (I just keep it sensible for the website 😂)