Potato and Leek Soup from The Pressure Cooker Cookbook
1.3 kg/3 lb potatoes
1 large leek (about 200g/7 oz)
2 onions, chopped
2 Tablespoons butter
1 Tablespoon vegetable oil
1 teaspoon dried thyme
leaves from a small bunch of fresh flat-leaf parsley, finely chopped
4-5 garlic cloves, sliced
1.5 litres/6 cups chicken or vegetable stock
1 bay leaf
Worcestershire sauce, to taste (optional)
sea salt and freshly ground black pepper
double/heavy cream or creme fraiche, to serve
Peel the potatoes if desired then cut them into fine dice.
Split the leek in half lengthwise, wash well and pat dry with paper towels. Slice thinly, using the green part as well as the white.
Combine the leek, onions, butter and oil in the pressure cooker.
Set on the stove-top over high heat and cook for 5-8 minutes, stirring occasionally, until colored.
Add the thyme, parsley, garlic and potatoes and stir to mix. Cook for a further 1-2 minutes before adding the stock, bay leaf and about 1 teaspoonful of salt. (If the stock is already seasoned taste before adding as it may already be salty enough.)
Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 10 minutes then cool naturally. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
Taste and adjust the seasoning, adding Worcestershire sauce if desired and salt and pepper if needed.
To serve, ladle into warmed soup bowls and stir a spoonful of cream into each. Serve immediately.