About this recipe:I love soups especially in the winter. I also love my pressure cooker because it saves time, fuel and nutrients. I was looking for a hearty soup that included leeks and I cast around my kitchen for ingredients. There were plenty of potatoes and leeks so that was my starting point. This is almost a meal in a dish and my family all love it. It is virtually fat free and low in salt.
900g (2 lb) Desiree potatoes, peeled and cut into chunks
450g (1 lb) leeks, trimmed and sliced into thinnish pieces
1 (400g) tin cannellini beans, drained and rinsed
Marigold Swiss Bouillon Powder, as needed
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Method Prep:20min › Cook:12min › Ready in:32min
Cook the potatoes in the pressure cooker with water to cover until just tender. Drain the cooking water into a bowl. Reserve some of the potato pieces to add texture to the soup.
Measure the cooking water and make up the stock according to the guidelines on the carton. Puree the remaining potato and add the stock to it.
Meanwhile steam the leeks until cooked and add to the soup with the cooking liquid then add the beans and the reserved potato chunks. Add a twist of freshly ground black pepper to taste. Serve piping hot with crusty bread.
You can adjust the thickness of the soup by adding more cooked, pureed potato.