The Potato and Leek Soup in a Pressure Cooker is incredibly simple and quick to prepare. In just 20 minutes, you’ll have a delicate yet very tasty dish. Additionally, it allows you to use up stale bread that would otherwise go to waste, as well as all the leek scraps, which after this recipe you won’t throw away anymore. Cooking with a pressure cooker not only speeds up our preparations, saving us time, but also benefits us economically. In fact, cooking faster allows us to use less gas or electricity, and moreover, our foods are also healthier: it’s the best cooking method ever.
If you’re not vegan, I recommend enhancing the soup with grated Pecorino Romano or Parmesan.
Do you want advice on which pressure cookers to use? I’ll list the ones I own, so I can point out the best ones to you. I know they’re not cheap, but I can assure you that by getting the best, they’ll last you forever.
Lagostina classic 7l– Lagostina classic 5l – Lagostina 3.5l
If you like creams, soups, and stews, don’t miss the upcoming recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.32 lbs potatoes
- 1 medium leek
- 2 fennel scraps
- 4 tbsps extra virgin olive oil
- 1 tbsp extra virgin olive oil
- to taste salt and pepper
- 4 slices bread
- 2.5 cups water
Tools
- 1 Pressure cooker
- 1 Pan – non-stick
- 1 Hand blender
Preparation
Peel the potatoes, wash them, dry them, and cut into chunks. Also, cut the leek into pieces without discarding anything and soak it for a few minutes to soften any soil residues. Finally, wash it well under running water.
After draining the leek pieces, place them in the pressure cooker along with the potatoes, the necessary water, and salt.
Close with the airtight lid, lower the valve lever, and cook on high heat. As soon as you hear a loud whistle, reduce to the minimum and cook for 12 minutes. Meanwhile, finely chop the herbs, slice the pancetta, and let it brown in a non-stick pan.
Cut the bread slices into cubes, place them on a baking tray lined with parchment paper, drizzle with extra virgin olive oil, mix well, and toast in a preheated oven at 392°F for about 10 minutes. Once cooking is complete, before opening the pressure cooker, gently lift the valve lever to release steam. Only then can you lift the lid.
Blend everything with a hand blender until you obtain a fairly thick cream and plate. If it’s too liquid, let it reduce for a few minutes, putting it back on the stove but without closing the pot again.
Serve our Potato and Leek Soup in a Pressure Cooker immediately, but not before flavoring it with crispy pancetta and herbs. Bring it to the table piping hot and accompanied by toasted bread.
Tips
The Potato and Leek Soup in a Pressure Cooker keeps for a few days in the refrigerator, and a few weeks in the freezer.
In both cases, however, store it in an airtight glass jar.
If you have time to spare, you can make a stock to preserve.
