The Potato and Leek Soup in Pressure Cooker is incredibly simple and quick to make. In just 20 minutes, you’ll get a delicate but very tasty dish. It also allows you to use up stale bread that would otherwise be lost, as well as all the leek scraps, which you won’t throw away after this recipe. Cooking with a pressure cooker not only speeds up our preparations, saving us time, but also benefits us economically. In fact, since it cooks faster, it allows us to use less gas or electricity, and moreover, our foods are healthier: it’s the best cooking method ever.
If you are not vegan, I recommend seasoning the soup with some grated Pecorino Romano or Parmigiano Reggiano.
Want some advice on which pressure cookers to use? Here’s a list of those I own, so I can point you to the ones that I think are the best. I know they’re not cheap, but I can assure you, that buying the best, they will last you forever.
Lagostina classic 7l – Lagostina classic 5l – Lagostina 3.5l
If you like creams, soups, and purees, then don’t miss the upcoming recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 21 oz 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 Immersion blender
Preparation
Peel the potatoes, wash them, dry them, and cut them into chunks. Cut the leek into pieces without throwing anything away, and soak it for a few minutes to soften any soil residues. Finally, rinse it well under running water.
After draining the leek pieces, pour them into 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 aromatic herbs, slice the bacon, and sauté it in a non-stick pan.
Cut the bread slices into cubes, place them on a baking sheet lined with parchment paper, drizzle them with extra virgin olive oil, mix well, and toast them in a preheated oven at 400°F for about 10 minutes. Once cooking is complete, before opening the pressure cooker, gently lift the valve lever so the steam can escape. Only at this point can we lift the lid.
Blend everything with an immersion blender until you get a rather thick cream and plate. If it turns out too liquid, let it reduce for a few minutes, putting it back on the heat but without closing the pot again.
Serve the Potato and Leek Soup in Pressure Cooker immediately, but not before garnishing it with crispy bacon and herbs. Bring it to the table very hot and accompanied by the toasted bread.
Advice
The Potato and Leek Soup in 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, you can make a batch to preserve.
