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Ingredients
2 Tablespoons olive oil
1/4 Cup unsalted butter
4 leeks (white parts only), rinsed & thinly sliced
2 Garlic cloves, crushed
1 Large carrot, diced
4 Large potatoes, peeled & thinly diced
1/4 Cup fresh parsley, minced
3 Tablespoons all-purpose flour
4 Cups chicken broth
2 Tablespoons
Bouquet garni in cheesecloth bag
1 Teaspoon coarse sea salt or granulated salt
1/4 Teaspoon freshly ground white pepper
1/3 Cup sour cream (optional)
Instructions
Heat oil and butter in pressure cooker; add leeks and garlic and saut� 2 minutes. Add carrot, potatoes and parsley; sprinkle vegetables with flour. Saut�, stirring occasionally, 2 minutes. Stir in broth and add bouquet garni, salt and pepper. Secure lid. Over high heat, bring pressure up to high. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid. Stir in sour cream, a little at a time (if using). Bring almost to a boil, and then simmer soup 5 minutes, stirring occasionally. Serve hot.