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Leek and potato soup is so comforting when the nights get colder (It gets late early!). We all need something to warm us up quickly. You wake up in the dark and get home from work in the dark. The last thing you want to do is slave over a hot cooker for hours. You throw on the pyjamas and look forward to curling up with a good book or favourite TV show.
Soup can be batch cooked and served as lunch or dinner. Portions can be frozen for nights when you just want to grab, heat and slurp.
The pressure cooker is a great way to cook soup. Just chuck it all in and wait. My kind of cooking. Anything that saves time and stops you having to hover over the cooker is a winner in my eyes. It’s like having someone to watch over everything for you, while you rest with a cuppa.
The hand blender speeds up the process of getting the consistency you want. I like it smooth with a few rustic lumps of vegetable. Texture can make or break a meal, depending on your preference.
This Leek and Potato Soup is so full of flavour, considering there aren’t many ingredients. The garlic and leeks are a marriage made in heaven and the potatoes add that starchy comfort food feeling. It leaves you with an aroma of garlic in your mouth, which adds to its warming effect. Garlic’s antiviral and antibacterial qualities are also a bonus during colder weather.
If you fancy a bit of heat you can add a teaspoon of mustard to it. The creaminess of the crème fraiche is subtle but adds a luxurious, silky feel.
Slob out and indulge in a bowl full of goodness. You won’t regret it.
Leek and Potato Soup
- 1 tsp Olive Oil
- 3 Leeks
- 3 Garlic Cloves
- 3 Potatoes (peeled and diced)
- 1 litre Vegetable Stock
- 1 tsp Dijon Mustard (optional)
- 3 tbsp Creme Fraiche
- Cut the ends of the leeks of and slice (but not right through) down the middle. Run them under the tap with the green ends at the bottom. Make sure you part the layers slightly to allow the water to run through and remove any dirt.
- Chop the washed leeks.
- Crush the garlic.
- Remove the lid from your pressure cooker and add the olive oil.
- Stew (using Stew function) the leeks and garlic for a couple of minutes.
- Add the diced potatoes and stew for another minute.
- Add the stock.
- Cancel the Stew setting.
- Close the pressure cooker and set the valve to Closed.
- Set the Soup setting to 6 minutes.
- When the time is up, Cancel the Soup setting and set the valve to Open (Be very careful, as steam will come out immediately. I use a wooden spoon to flick the valve open).
- When all the steam has been released, open the lid and blend with a stick blender. I like to leave a few lumps and bumps, but you can blend it as smooth as you like. Add the Dijon mustard here, if you want to.
- Add enough crème fraiche to make it as creamy as you want it. A tablespoon per portion is a good starting point.
- Stir the crème fraiche until it blends or just swirl it around near the surface, whichever you prefer. The crème fraiche may cool it slightly, but the soup will be so hot it will probably make it the correct temperature for you. If you feel you need to reheat it then transfer to a saucepan and gently heat it.
- Serve on its own or dunk in a piece of crusty bread.