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Ingredients
2 Tablespoons canola or olive oil
1 Medium onion, finely chopped
4 Leeks, well washed & finely chopped
1 Pound potatoes, cubed
1 Cup peas
2 Tablespoons minced parsley
1 Cup milk
4 Cups chicken or vegetable stock
Salt & pepper to taste
Croutons (optional)
Instructions
Saut� leeks and onions in oil in the pressure cooker until softened. Add the potatoes, peas and parsley. Stir in the milk and stock and season with salt and pepper. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, remove the lid and allow to cool slightly. Place ingredients into blender or food processor. Puree until smooth. Serve hot or cold, sprinkled with croutons.