Potato Leek Soup

Name: Potato Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: European
Ingredients: 4 pieces Russet Potato (4 russet potato, diced); 1 piece Leeks (1 chopped leek white and light green parts only); 1 piece Yellow Onion (1 diced onion); 4 cloves Garlic (4 cloves minced garlic); ½ tsp Thyme (1/2 tsp thyme); ½ tsp Mustard Powder (1/2 tsp mustard powder); ½ tsp Smoked Paprika (1/2 tsp smoked paprika); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Pepper to taste); 1 piece Bay Leaves (1 bay leaf); 4 cup Chicken Broth (4 cups broth); ½ cup Heavy Cream (1/2 cup cream); 1 tbsp Olive Oil (1 tbsp olive oil); 2 tbsp Unsalted Butter (2 tbsp butter)

Potato Leek Soup - Soups And Stews (European)

35 minEuropean

Servings6

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Vegetarian
Pescatarian
Egg Free

Steps

1Turn pressure cooker onto sauté mode. Add in butter and olive oil. Once heated add in onions, leek, garlic, thyme, smoked paprika, mustard powder, salt & pepper. Saute for about 5 minutes. Add in potatoes, then pour in the broth, and add in the bay leaf. Pressure cook on high for 20 minutes.
2Once the time has elapsed, release the steam. Open the pressure cooker, add in the cream and blend to your desired consistency. Taste & adjust seasoning to your preference then enjoy!