Heavenly Potato-Leek Soup

Source: The Pressure Cooker Cookbook

Adding the flour to the vegetables while they are sautéing enhances the rich flavor of the soup.

olive oil
3-4 leeks, rinsed and thinly sliced
6+ garlic cloves, crushed and diced
½ white onion
1 Serrano chili finely diced
3 large carrot, diced
5-6 medium purple potatoes, thinly diced
1/4 cup minced fresh cilantro or parsley
3 tablespoons all-purpose flour
4 cups vegetable broth
Fresh oregano, rosemary, and thyme
1-teaspoon coarse sea salt or granulated salt
1/4 teaspoon freshly ground pepper

Heat oil and in a pressure cooker. Add leeks, garlic and Serrano and sauté 2 minutes. Add carrot, potatoes and parsley/cilantro; sprinkle vegetables with flour. Sauté, stirring occasionally, 2 minutes. Stir in broth, herbs, 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. Add thyme a little at a time (if using). Bring almost to a boil, and then simmer soup 5 minutes, stirring occasionally. Use your stick blender to blend it until creamy, but still with chunks. Serve hot.


"This is like heaven on Earth!"