One of Ireland's best-loved soups, potato and leek are softened in butter and cooked quickly in a pressure cooker before being finished with cream. Its velvety, smooth texture makes a warm start to a brunch spread.
Melt the butter in the pressure cooker and sauté the sliced leek until it softens and turns lightly translucent.
Add the diced potato, chicken stock, salt and pepper, then close the lid. Cook for 8 minutes once it reaches pressure.
Turn off the heat and let the pressure drop on its own.
Open the lid and blend the soup until smooth, stir in the cream and bring it back to a brief simmer. Serve topped with chopped chives.
Cover the steam vent in the blender lid with a cloth while blending; hot liquid can spurt out and pose a burn risk. Allergens: contains milk and dairy.
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