Julia Child’s Recipe for Potato and Leek Soup (found on pg38, in vol. 1 of Mastering the Art of French Cooking)
3-4 cup (1 lb) peeled and chopped russet potatoes
3 cups (1 lb) cleaned and sliced leeks
2 quart water (I used vege stock)
1/2 salt (this was my addition, along with some pepper)’
Add to pressure cooker and saute a bit to soften the leeks. Add potatoes and stock or water.
Close pressure cooker. I used the IP, so I gave it 12 minutes on manual. After cooking time, I let it rest 5 minutes and then quick released the pressure.
Puree the potatoes, stock and leeks until creamy and smooth.
Julia recommends adding 2-3 tablespoons cream at the end. I think you could leave it out if you wanted to. I added 3 tablespoons of fat-free 1/2 and 1/2. EXCELLENT RECIPE!!!
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