A quick and filling Pressure cooker soup – Ready in 15 mins!
Ingredients : serves 4
300g leeks, chopped
1 l vegetable or chicken stock
2 small unpeeled potatoes, chopped
1 small onion, chopped
3 rashers bacon
2 tbsp cream
How to: Melt a knob of butter in the pressure cooker, add the onion, leeks and potatoes and stir for a minute or 2. Add the stock and bring up to pressure. Cook for 8 mins on High then release the steam. Remove the lid and using a stick blender whiz the soup until smooth. Season as and if required with salt and pepper and add the cream stirring until everything is well blended. Serve with a few pieces of crispy bacon, croutons and crusty bread.
The soup can be kept in the fridge for a couple of days. It can also be frozen, but in that case, it’s best not to add the cream until after defrosting.