Creamy Potato Leek Soup in Pressure Cooker
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. :)
You are welcome! ;-) (check out in notes below the recipe instructions.)
Pressure cooker can be star of the kitchen when nothing is planned in advance and you have very less time in hand to put dinner on dinner table. Honestly, if you know the recipe well and have all the ingredients in hand, any dish from complex curry to easy soup can be cooked in one pot (of pressure cooker) in about or less than 30 minutes.... start to finish! Plus, pressure cooked food holds on to all the nutrients and is healthy for you. So if you don't ow a pressure cooker, get one. I'm sure you will love the ease of quick cooking it offers.
Also, pressure cooking does not need a lot of oil unless recipe really ask for it. For instance, this creamy potato soup needs just 1/2 tablespoon of olive oil to saute onions and leeks. You can even use 1 teaspoon if you own a non-stick pressure cooker. My cooker is little old and worn-out so I added 1/2 a tablespoon. :)
Simple and Easy to Adjust Soup
Potato Leek soup needs very simple ingredients and is really very forgiving. I mean, you can change a lot of things in this soup and it will still taste delicious. Mainly, creaminess is courtesy of potatoes and some milk. However, if you want to make vegan soup.... you can use almond or coconut milk instead of regular dairy milk. Leek is the main flavor component of this soup. So I highly recommend adding leeks for that delicious depth of flavor. Rest of ingredients can be changed as per availability. Like use thyme instead of oregano or add some basil. Skip or add more pepper flakes. Or use a stock if you like.
I hope this bowl of soup will bring some delicious and homey comfort to your weeknight dinner. I you have potatoes and leeks in your pantry? Just spend 20 minutes in kitchen and serve creamy potato leek soup for dinner!
Potato Leek Soup is gluten free (skip Croutons to keep it gluten free) and uses just 1/2 tablespoon of olive oil. To make it vegan, replace milk with coconut milk or almond milk.
Get your winter soups on with these easy Soup Recipes!
Creamy Potato Leek Soup in Pressure Cooker
- Potato Leek Soup
- 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)
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!
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