Thursday, February 16, 2017

Instant Pot Leek and Potato Soup

Leek and Potato Soup

A delicious bowl of comforting home made soup with a thick slab of bread and butter takes some beating. Leek and potato soup is quick and simple to make and any that isn't eaten can be frozen in a strong freezer bag.

I made mine in the Instant Pot (electric pressure cooker) and once the soup had cooled down I whizzed it in the blender.  I purchased the pressure cooker just before last Christmas and as with all gadgets it's a bit of a learning curve, but so far so good!

Making soup in a pressure cooker is slightly different to using a saucepan because you use less liquid but I've included both methods below:

Instant Pot Method:
4 large leeks
2 medium potatoes, peeled and cut into small dice
50g butter
850ml vegetable stock
275ml semi-skimmed milk
salt and freshly milled black pepper
Double cream (to serve - optional)

1. Trim the leeks, cut them in half lengthways and slice. Wash well and drain. Add the butter to the stainless steel inner bowl, set to Saute and adjust to low. When the butter has melted add the leeks and potatoes. Stir well to coat in the butter and season.
2. Add 850ml vegetable stock to the Instant Pot bowl. Set to Soup and adjust the time to 10 minutes. At the end of cooking use NPR (natural pressure release)
3. Pour the milk into the bowl and stir to combine. Whiz with a stick blender until smooth. Check the seasoning.
4.  Add a swirl of cream to serve.

Conventional Method:
4 large leeks
2 medium potatoes, peeled and diced
50g butter
850ml vegetable stock
275ml semi-skimmed milk
salt and freshly milled black pepper
Double cream (to serve - optional)

1. Trim the leeks cut them in half length ways and slice finely, Wash well and drain. Take a large thick base saucepan and melt the butter on a low heat, now add the leeks and potatoes, stir well  to get a good coating of butter. Season, then cover the pan with a lid. Place onto a very low heat for about 15 minutes.
2. Now add the stock and milk, bring to a simmer over a medium heat, cover and simmer the soup very gently for 20 minutes or until the vegetables are soft.
3. Leave the soup to cool and either place into a blender or use a stick blender and whiz until smooth. Return the soup to the saucepan and reheat gently, check the seasoning. Add a swirl of cream to serve.

You may also like:
Celery, Leek and Stilton Soup 
Carrot and Leek Soup
                         

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