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Photo of the Pressure Cooker Chunky Leek and Potato Soup seen from above inside a white bowl

Pressure Cooker Chunky Leek and Potato Soup

Maria Bravo
Warming Leek and Potato Soup with a delicious twist. Make it chunky or blended
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Course Main Course, Soup
Cuisine British
Servings 6 people

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 caramelised
    1 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
Keyword Leek, leek and potato soup, pressure cooker soup
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