This hearty soup is very nutritious and easy to prepare. This delicious leek and potato cream will be the family favorite. Its creamy texture and mild flavor will delight them. You can accompany it with crispy croutons or freshly baked bread.
Remove the tip (root), the leaves (green part), and the first layer of the leek. Slice finely and place in a bowl with cold water. Swirl to remove the dirt between its layers and drain in a colander. Repeat this process 2 more times.
Peel the potatoes and cut them into medium cubes. Place them in a colander and rinse under cold running water.
In an Express Pressure Cooker®, place the butter and oil. Fry the potatoes and the leek for 5 minutes; season with salt and pepper. Add the evaporated milk and 3 cups of chicken broth; mix until combined.
Close the Express Pressure Cooker® and put on the pressure regulator, place it on the stove over high heat for about 25 minutes or until steam is constant, then lower the heat to medium and start timing; cook for 8 minutes.
Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and it’s ready!
Taste the soup and adjust the seasoning with salt if necessary. Serve hot, accompanied by crispy bread.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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