Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
The potato gives body to this leek soup. The vegetables are cooked in a pressure cooker, then blended with cream until homogeneous.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Wash the leeks and remove their base, upper portion, and 2 or 3 outer layers. Slice them. Peel the potatoes and cut them into pieces.
Ready to continue when: The leeks have no visible soil between their layers and the potatoes are cut into pieces.
5 min - 02
Pressure-cook
Heat the water in a pressure cooker. Add the potatoes and leeks, close the cooker, and cook for 6 minutes from the point when the valve rises. Turn off the heat and wait for the valve to drop before opening.
Ready to continue when: The pressure indicator has dropped and the potatoes and leeks are tender.
10 min - 03
Blend and serve
Transfer the vegetables and liquid to a blender, add the cream, and blend until the soup is homogeneous. Divide among 4 bowls and finish with chopped chives.
Ready to continue when: The soup is homogeneous and the chopped chives are distributed over the 4 bowls.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.