5.04.2015

Pressure Cooker Potato Leek Soup

In our house, we have potato leek soup a couple of times a month.  The facts that potatoes keep on the shelf so well, are often the last produce around before grocery shopping day, and cook relatively quickly have made this soup one of our main staples.

When I first became a Nutritarian, I really missed the creaminess of thick soups and sauces, so potato leek soup was one of my first favorites because it gives you that creaminess without any cow cream.  To make a similar recipe, but on the stovetop, refer to Katie's Creamy Potato Soup recipe here.  This was a recipe I adapted from my sister-in-law that I love love!

Now-a-days, I make my potato leek soup a bit differently, and in "my precious" pressure cooker.  Quite literally, I called it "my precious" in our move last weekend while a coworker of Kevin's was packing it.  Yep...  I went full-on LOTR Gollum with an appliance, but if you have one, you will know what I mean.

In the recipe I am about to share with you, I like to add lots of veggies besides potatoes and leeks.  I often throw in whatever sounds good in my fridge that needs to be used up, but this is my general recipe.  In the pressure cooker, this takes only 6 minutes at pressure with a quick release at the end!

Pressure Cooker Potato Leek Soup
Time: 10 minute prep, 6 minutes high pressure, quick release
Servings: 8-10 servings


Ingredients:
        2 lbs mixed white, red, golden potatoes - peeled if not organic and cut into 2 inch cubes
        2 leeks trimmed, washed well, and sliced including most of the green portion
        2 cloves garlic, minced
        3 medium carrots, peeled and diced
        3 medium celery stalks, diced
        1 cup mushrooms, roughly chopped, any variety
        1 Tbsp dried herb mix - see note below
        8 cups of water (boiling when added, if desired to reach high pressure faster)
        1-2 cups unsweetened plant-based milk (optional)

Instructions:
1.)  On the saute function, saute the chopped leeks and minced garlic for 3-5 minutes, adding water as needed to prevent burning.
2.)  Add in the remainder of the ingredients EXCEPT for the plant-based milk.  Lock the pressure cooker lid in place and cook at high pressure for 5-7 minutes.
3.)  After the allotted time, do a manual quick release of the pressure, or allow the pressure to come down naturally.
4.)  With an immersion blender or high-powered blender, blend the soup to your desired thickness, being cautious not to overprocess.  Potatoes can get a bit gummy if they are blended too much.
5.)  Stir in the desired amount of non-dairy milk.  Season with salt and pepper, and serve warm topped with fresh herbs, nutritional yeast, and/or green onion.


Amy's Notes:

Sometimes I substitute one leek with one yellow onion or two bunches of green onions, depending on the price of leeks during the year and my pantry stock of onions.  I find the flavor to be just as nice, and save me a bit of money as well.

For the dried herbs, I like to mix it up from batch to batch, but I generally add at least 1 Tbsp total of dried herbs.  My favorite lately is Herbs de Provence, but you could also do a mixture of thyme, rosemary, fennel seeds, basil, oregano, parsley, marjoram, sage, etc.



Health and Happiness,

Amy


12 comments:

  1. Amy! I was planning to look for a potato soup recipe today to use up the ones I have in the pantry, but I received this in my inbox from your blog as if you read my mind!
    One question - my potatoes always seem to grow eyes when I am not looking, and I cannot keep them for more than 3-4 days it seems in my pantry. How do you store your potatoes so they keep so long? Thanks!

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    1. Hi Gira, That is so funny how things like that happen! Glad that my email could come in handy with such perfect timing. :)
      I store my potatoes in a cardboard box in an open face lower cabinet in my kitchen, which is fairly dark, cool, and dry. I make sure to take them out of their plastic bag so nothing gets mushy and ruins the bunch. Then, I check them once or twice a week, discarding any really bad ones. Mine never seem to grow eyes because I live in a pretty cool area that is never too humid. That might have something to do with yours growing eyes depending on what the weather is like.

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    2. Ooooh that makes a lot of sense! I live in central Texas, and it is hot and humid about 48 weeks out of the year. I do keep them in a drawer in the pantry that I try to keep closed (dark), but I can't do much about the humidity. Well at least I feel better that I am not doing something totally wrong. Thank you so much!

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  2. Hi Amy, what brand and model of pressure cooker do you recommend? I am interested in purchasing one but I am leary due to stories I have heard about them exploding during use. I am sure they have come a long way since then and would appreciate any purchasing advice. Thanks!

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    1. Hi Cinde, I have the Instant Pot Duo 60, and I love it (http://astore.amazon.com/amysnutkitblo-20/detail/B00FLYWNYQ). I have never tried any other pressure cooker, but this one I have had since October and I use it once or twice a day. It has been a huge timesaver in making dried beans from scratch, soups and stews, as well as whole grains like brown rice, quinoa, and steel cut oats. It is easily my favorite and most used appliance. I've never had any fear of mine exploding, as these newer models have several safety features built in.

      Here is a post of a chili I made in it a while ago with more details of reasons why I love it: http://amysnutritariankitchen.blogspot.com/2014/10/three-bean-chili-pressure-cooker.html

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    2. Thanks Amy... I appreciate your recommendations! ๐Ÿ˜ƒ

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    3. I have never had an electric pressure cooker, but everyone that has Instapot seems to love it. My mom (and all the women in my family) always had stovetop pressure cookers (we are Indian and these are very common in Indian cooking) and used them daily, and I have NEVER heard a story of one exploding. They are safe.
      My sister bought me this pressure cooker, and it has worked well for me. It does get finicky some times, where it doesn't get up to pressure so you have to release the pressure and take the lid off and on again to ensure a proper seal.
      http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC
      I like using a stovetop version because I rarely use all the burners on my stove (I have four) so I know there is always space for it. My counterspace seems to be at a premium, so I am trying to limit the number of electric appliances I have. I already have a vitamix, food processor, & crockpot that I store on a shelf when not in use. I use my pressure cooker about 3-4 times per week.
      From what I have read, the Instapot is your best bet, but a stainless steel stovetop version (do NOT get aluminum it is far inferior) would be a good economical alternative. Good luck Cinde!

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  3. I have been making this for years and years without plant milk We love it more in cold weather. I never thought of adding other veg but it makes perfect sense: Cream of Broccoli, Cream of Asparagus, Cream of Mushroom, Cream of Crisper Drawer.

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  4. Hi Amy, I have the instant pot too and LOVE it! The only thing I am really struggling with it with is Thai sticky rice. Don't suppose you have a fool proof method do you?!

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  5. Hi Amy, I have an instant pot and LOVE it, totally with you on that! The one thing that I just can't seem to get right with it is Thai sticky rice. Don't suppose you have a tried and tested method for getting it right?

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  6. Am i crazy, it is there no step where you add the milk?

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    1. Thanks for catching that! I will fix right away!

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