Discover the delightful simplicity of French cuisine with our Potage Parmentier, a creamy potato and leek soup that’s perfect for any occasion! This pressure cooker recipe transforms humble ingredients into a luxurious dish in just 30 minutes, making it an ideal choice for busy weeknights or cozy gatherings. With its rich flavors and velvety texture, this comforting soup will warm your soul and impress your guests. Ready to elevate your cooking game? Let’s dive into this easy yet elegant recipe that’s sure to become a family favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 large potatoes, peeled and chopped
- 2 leeks, sliced
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Prepare your ingredients by thoroughly washing the leeks, removing the dark green tops and roots. Slice the white and light green parts into thin rounds. Peel the potatoes and chop them into roughly 1-inch cubes.
- Open the pressure cooker lid and add the butter, allowing it to melt and coat the bottom of the pot. Add the sliced leeks and sauté for 2-3 minutes until they become soft and slightly translucent.
- Add the chopped potatoes to the pressure cooker and stir to combine with the leeks. Pour in the vegetable broth, ensuring that all vegetables are mostly submerged.
- Season the mixture with salt and freshly ground black pepper. Close the pressure cooker lid securely and set it to high pressure.
- Cook on high pressure for 8-10 minutes. Once the cooking time is complete, use the quick-release method to depressurize the cooker.
- Carefully open the lid and use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can partially blend the soup.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional broth or water.
- Serve hot, optionally garnishing with a drizzle of cream, chopped chives, or a sprinkle of fresh herbs like parsley.
Tips
- Ingredient Prep: Take your time to properly wash and prepare the leeks, as any grit left behind can affect the soup's texture. Removing the dark green tops and roots ensures a cleaner, sweeter flavor.
- Sautéing Leeks: Don’t rush the sautéing process! Cooking the leeks until they are soft and translucent enhances their sweetness and adds depth to the soup.
- Adjusting Consistency: If you prefer a creamier soup, blend until completely smooth. For a heartier texture, blend just half the soup and leave the rest chunky.
- Seasoning: Always taste your soup before serving! Adjust the seasoning with salt and pepper to your liking, and consider adding a splash of lemon juice for brightness.
- Garnishing: Elevate your presentation by garnishing with a drizzle of cream, fresh chives, or a sprinkle of parsley. This not only adds visual appeal but also enhances the flavor!
- Leftovers: This soup stores well in the fridge for up to three days. Simply reheat on the stove, adding a bit of broth or water to loosen it if it thickens.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 10mg
