Potato-Leek Soup

Source: The Pressure Cooker Cookbook

Adding the flour to the vegetables while they are saut ing enhances the rich flavor of the soup.

2 tablespoons olive oil
1/4 cup unsalted butter
4 leeks (white parts only), rinsed and thinly sliced
2 garlic cloves, crushed
1 large carrot, diced
4 large potatoes, peeled and thinly diced
1/4 cup minced fresh parsley
3 tablespoons all-purpose flour
4 cups chicken broth
2 tablespoons bouquet garni in cheesecloth bag
1 teaspoon coarse sea salt or granulated salt
1/4 teaspoon freshly ground white pepper
1/3 cup sour cream (optional)

Heat oil and butter in a pressure cooker. Add leeks and garlic and saut 2 minutes. Add carrot, potatoes and parsley; sprinkle vegetables with flour. Saut , stirring occasionally, 2 minutes. Stir in broth and add bouquet garni, salt and pepper. Secure lid. Over high heat, bring pressure up to high. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid. Stir in sour cream, a little at a time (if using). Bring almost to a boil, then simmer soup 5 minutes, stirring occasionally. Serve hot.

Makes 6 servings.

Per serving: 342 calories; 15 g fat (7 g saturated fat; 39 percent calories from fat); 47 g carbohydrates; 26 mg cholesterol; 842 mg sodium; 7 g protein; 4 g fiber