One of Ireland’s most beloved soups, this potato and leek soup starts with vegetables sautéed in butter, then softens quickly in the pressure cooker and is finished with cream. Its silky-smooth texture makes a warming start to brunch.
Melt the butter in the pressure cooker and sauté the sliced leek until softened and slightly translucent.
Add the diced potato, chicken stock, salt, and black pepper, then close the lid. Once the pressure cooker reaches pressure, cook for 8 minutes.
Turn off the heat and let the pressure release naturally.
Open the lid once the pressure has fully released. Blend the soup until smooth, stir in the cream, and heat it through once more on the stove. Serve with chopped chives.
When blending the soup, cover the lid’s center steam vent with a cloth; hot liquid can spray out and cause burns. Allergen: contains milk and dairy.
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