Potato Leek Soup

By JimMac

Ingredients

• Adding the flour to the vegetables while they are Sautéing enhances the rich flavor of the soup.
• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 4 leeks (white parts only), rinsed and thinly sliced
• 2 garlic cloves, crushed
• 1 large carrot, diced
• 4 large potatoes, peeled and thinly diced
• 1/4 cup minced fresh parsley
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 tablespoons bouquet garni in cheesecloth bag
• 1 teaspoon coarse sea salt or granulated salt
• 1/4 teaspoon freshly ground white pepper
• 1/3 cup sour cream (optional)

Preparation

Step 1

Heat oil and butter in a pressure cooker. Add leeks and garlic and sauté 2 minutes. Add carrot, potatoes and parsley; sprinkle vegetables with flour. Sauté, stirring occasionally, 2 minutes. Stir in broth and add bouquet garni, salt and pepper. Secure lid. Over high heat, bring pressure up to high. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid. Stir in sour cream, a little at a time (if using). Bring almost to a boil, then simmer soup 5 minutes, stirring occasionally. Serve hot.