Creamy Potato Leek Soup in Pressure Cooker
Posted By Savita
Nothing says comfort in cold winter than a bowl of hot and creamy potato leek soup with some old rustic bread croutons to dunk in! Isn't it? This creamy potato soup gets depth of flavor from leek and oregano. Plus needs just 15 minutes cooking time! So, no more excuses to a comforting homemade yet easy weeknight dinner! :)
It's finally cold and chilling outside with a frost advisory and I'm loving it! We hardly see much cold weather in my part of the world and when it is cold.... all I want for dinner is a - hot and comforting bowl of soup!! So do you!? If yes, then you gonna love this potato soup!
Why? Well, just and just 20 minutes and this creamy potato soup fly from kitchen to dinner table!! How awesome does that sound? This, my friends, is comfort of pressure cooker cooking!
Oh, and before I get lost in praising pressure cooker for healthy and quick cooking.... I must tell you that don't worry if you don't own pressure cooker. I have also included instructions to make this soup in simple old heavy bottom deep pan. :)
- 2-3 Potatoes (medium, peeled and rough diced, about 1 pound)
- 1/2 Cup Green Peas
- Salt and Black Pepper (to taste)
- 1 Leek (tough green discarded, rest washed and chopped)
- 1 Cup Yellow Onion (1/2 of large onion, small chopped)
- 1/2 tbsp Olive Oil
- 1/4 tsp Red Pepper Flakes (or chili flakes)
- 1 tsp Oregano (or use any herb you like, parsley or thyme works good)
- 1/2 Cup Milk
- 4 Cup Water (or stock)
- Croutons (optional)
- Parsley (fresh chopped)
- Pomegranates (seeds, for garnish)
Potato Leek Soup
- 1. Heat oil in pressure cooker pan. Add onion, and leeks then cook until onions are soft and leeks started to wilt. (3 minutes)
- 2. Add oregano (or herb you using), chili flakes, 1/4 teaspoon salt and saute for 30 seconds, then add potatoes and peas and continue cooking for 1 minute.
- 3. Add potatoes and peas and continue cooking for 1 minute. Add water or stock and milk, then bring to boil. Place the lid of pressure cooker and cook on high for 2 minutes and then one low for 6-8 minutes. (if pressure cooker has whistle indicator then on high for first whistle, 6-7 whistles on medium-low heat)
- 4. After cooking, leave pressure cooker aside to release pressure. (5-10 minutes). Once pressure is released, open the lid of cooker.
- 5. Once lid opened, transfer the content of soup to blender in two batches or use immersion blender to puree. If needed, transfer pureed soup back to pan and let it heat through. Taste and adjust salt and black pepper.
- 6. Garnish with fresh parsley and pom seeds. Serve croutons on the side.
Don't have Pressure Cooker? No worries! Here are steps to make this soup without pressure cooker.
1. Follow steps 1 and 2 in a deep heavy bottom dutch oven or deep pan.
2. Add the liquids and then bring to boil. Cover and let simmer for 20 minutes or until potatoes are very tender.
3. Follow step 4 to last to puree soup, garnish, and serve!