leeks, white part only, about 4 cups, thinly sliced
3
stalks
celery, thinly sliced
3
large
potatoes, (about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices
5
cups
vegetable stock, or chicken stock
1/4
cup
fresh dill, optional finely minced
1
salt, to taste
1
pepper, to taste
Directions:
Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirring 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 blender 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, puree the entire mixture, but don't overprocess or the potatoes will become gummy.
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