Rustic Leek and Potato Soup (Pressure Cooker)

By Venzie

Potatoes and leeks bring out the best in each other, a point memorably made in this simple, classic soup.
For best results, use starchy russet potatoes and don't stint on salt or the leeks. For 8 cups sliced leeks, you'll need eith 4 large (2-inch diameter) or 6 medium (1-½-inch diameter) leeks.

Ingredients

• Variations:
• 1 to 2 tablespoons butter
• 8 cups sliced leeks (see head note)
• 4 cups chicken broth
• 2 cups water
• 2 pounds russet (Idaho baking) potatoes, peeled and cut into 1/2-inch dice
• 1 large bay leaf
• salt
• 1/2 cup heavy cream, half and half, or milk
• 4 servings
• 1/2 tablespoons butter
• 5 1/3 cups sliced leeks
• 2 2/3 cups chicken broth
• 1 1/3 cups water
• 1 large bay leaf
• 1/3 cup heavy cream, half and half, or milk
• Garnish each portion with a heaping tablespoon of diced slab bacon the has been frie until crisp then drained.
• Add in roasted chicken, chicken boulion, garlic or nutmeg.

Details

Servings 6

Preparation

Step 1

Heat 1 tablespoon butter in a 6-quart or large cooker. Stir in the leeks, broth, water, potatoes, bay leaf, and salt to taste. (if using unsalted broth, you may need as much as 1½ teaspoons.)
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.
Remove the bay leaf. Stir in the cream and remining tablespoon butter, if needed, for added richness and flavor. Adjust the salt and serve.