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walton_eats4 large red or yellow potatoes, peeled and sliced about 1/2 inch thick
6 medium or 8 small leeks, light green and white parts, thinly sliced
3 ribs celery, thinly sliced
2 cloves of garlic, minced
3 tbsp butter
5 cups chicken or vegetable stock
2 tsp dried dill, separated
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Minced chives
In pressure cooker, saute leeks, celery and garlic until soft, a few minutes. Cut potato slices in half, add to cooker along with stock and 1 tsp dill. Cover and bring to high pressure. Cook at high pressure for 5 minutes. Allow pressure to release naturally.
Using a stick blender, puree soup. (Alternatively, process soup in batches in a blender.) Bring to a simmer and add cream and second tsp dill. Heat through and taste for salt and pepper. Season to taste. Serve hot topped with chives.
6 medium or 8 small leeks, light green and white parts, thinly sliced
3 ribs celery, thinly sliced
2 cloves of garlic, minced
3 tbsp butter
5 cups chicken or vegetable stock
2 tsp dried dill, separated
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Minced chives
In pressure cooker, saute leeks, celery and garlic until soft, a few minutes. Cut potato slices in half, add to cooker along with stock and 1 tsp dill. Cover and bring to high pressure. Cook at high pressure for 5 minutes. Allow pressure to release naturally.
Using a stick blender, puree soup. (Alternatively, process soup in batches in a blender.) Bring to a simmer and add cream and second tsp dill. Heat through and taste for salt and pepper. Season to taste. Serve hot topped with chives.
