Credits

Recipe adapted from Cooking Carnival.

Ingredients

Amount	Ingredient
28g	butter
25g	celery, diced
1	bay leaf
2 tsp	garlic
270g	leeks, greens removed
540g	potatoes, Yukon Gold
3½ cups	water
21g	vegetable base*
1 tsp	thyme, dried
½ cup	heavy cream
~½ tsp	MSG
½ tsp	salt
to taste	black pepper, fresh cracked

Process

1. chop and wash leeks, set aside

Mode: sauté

2. melt butter in pressure cooker, add celery, bay leaf, garlic; sauté
3. peel and rough chop potatoes
4. add leeks, potatoes, water, vegetable base, thyme into pressure cooker

Pressure: high
Time: 7 minutes
Release: natural release

5. discard bay leaf, blend using immersion blender until smooth
6. add heavy cream, MSG, salt and pepper

Nutrition

Yields: 1,974g soup
Calories:  1,216 total, 62 per 100g

Notes

• leeks must be washed multiple times and only AFTER cutting to remove all dirt and grit
• can substitute stock base and water for 3½ cups vegetable stock

See the freezing guide for tips and information on freezer-safe food storage.