*  Exported from  MasterCook  *
 
               Creamy Leek and Potato Soup (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   butter
    6      medium        leeks, white part only (abt 4 c) -- thinly sliced
    3      stalks        celery -- thinly sliced
    3      large         potatoes (abt 1 1/2 lbs), scrubbed -- cut in 1/4 slice
 s
    5      cups          vegetable or chicken stock
      1/4  cup           finely minced fresh dill -- optional
                         salt and pepper -- to taste
 
 serves 6
 
 Heat the butter in the cooker.  Saute the leeks and celery for 2 minutes, stirr
 ing occasionally.  Meanwhile, cut the potato slices in half.  Add the potatoes 
 and stock.  Lock the lid in place and over high heat bring to high pressure.  A
 djust heat to maintain high pressure and cook for 5 minutes.  Let the pressure 
 drop naturally or use a quick release method.  Remove the lid, tilting it away 
 from you to allow any excess steam to escape.  Puree half of the soup in a blen
 der or food processor.  Pour the puree back into the pot.  Stir in the dill (if
  desired) and add salt and pepper to taste.  Reheat thoroughly and serve.
 
 Variation:  For a creamier, more elegant version of this rustic country dish, p
 uree the entire mixture, but don't overprocess or the potatoes will become gumm
 y.
 
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