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As one of my food blogger friends recently noted, I am like a kid in a candy store with my new pressure cooker! I am constantly amazed at how quickly it cooks and how flavor infused the foods are. Not everything I’ve made has been a homerun, but this Potato Leek soup was a grand slam!!!

First of all, the soup was delicious!!! While it was a meat-free meal, it was hearty enough to be a stand-alone entrée. I just served it with a slice of French bread. Second, when you look at the ingredients it was a pretty darn healthy, low-fat meal that could easily be altered to be completely vegan and still be incredibly tasty. Third, the entire process to make this soup took about 30 minutes!!! 30 MINUTES!!! For those of us that love to cook and have busy schedules, this pressure cooker is a handy tool to make delicious food in a short amount of time.

So here is the recipe. I’ve made notes on some of the ingredients that could be changed to convert this to a vegan soup. I did taste my soup prior to the last step of adding the half and half and it already tasted great at that point, so if you want it vegan or just want to save the calories, this is a viable option.

If you don’t have a pressure cooker, these same ingredients could be cooked on the stovetop or in your slow cooker, but it would just take longer. Basically, you would want to cook it until the potatoes are very tender.

Potato Leek Soup

3 tbsp olive oil

6 cups leeks, chopped (Don’t use the tough, dark green parts at the top)

3 cloves of garlic, pressed or minced

3 tbsp flour

6 cups broth (I used homemade turkey broth. You could also use vegetable broth for a vegan soup.)

2 tsp salt

¼ tsp pepper

1 1/2 pound russet potatoes, peeled and cubed

¾ cup fat free half and half (You can leave this out for a vegan soup.)

Set your pressure cooker to sauté or do this step on the stove in a separate pan. Pour in olive oil. Once heated, saute the leeks for about 6-7 minutes or until tender. Add garlic and saute for another minute. Add flour and continue stirring for another minute. Stir in salt and pepper and slowly add broth as stirring. Add potatoes. Put the lid on your pressure cooker and lock. Set the release valve to Pressure Cook, not steam. Set the cooker to Pressure Cook setting for 10 minutes. Once cooking cycle is complete let pressure release naturally for about 15 minutes. Use an immersion blender to blend soup or pour into a blender. Blend until smooth. Then stir in half and half, if you wish. Taste and add additional seasoning, if needed.